食品科学2012，Vol.33Issue(10)：10-15,6.
响应面分析法优化酶提取甜茶茶多酚工艺
Optimization of Enzymatic Extraction for Tea Polyphenols from Sweet Tea by Response Surface Methodology
摘要
Abstract
The extraction process of polyphenols from sweet tea was explored using compound enzyme-assisted extraction.The compound enzymes were composed of cellulose and pectinase at a mixture ratio of 3：4.Based on response surface methodology,the optimal extraction conditions of enzyme-assisted were enzyme dosage of 0.6%,hydrolysis temperature of 45℃,extraction pH of 4.95,extraction time of 47.76 min,and solid-liquid ratio of 1：23.58.The ethanol extraction conditions were ethanol concentration of 40%（V/V）,extraction time of 70 min,extraction temperature of 70℃ and solid-liquid radio of 1：28.Under the optimal extraction conditions,the yield of tea polyphenols was 133.2 mg/g.关键词
甜茶/茶多酚/酶/响应面分析Key words
sweet tea/tea polyphenols: enzyme/response surface methodology分类
轻工纺织引用本文复制引用
程雅芳,杨洋,温富雄,袁经权,缪剑华..响应面分析法优化酶提取甜茶茶多酚工艺[J].食品科学,2012,33(10):10-15,6.基金项目
广西科技厅科技攻关项目 （）
