食品工业科技2018，Vol.39Issue(5)：166-170,5.DOI:10.13386/j.issn1002-0306.2018.05.032
凤凰单丛茶叶籽果皮和种皮总黄酮提取工艺的优化
Optimization of extraction process of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed
摘要
Abstract
In order to optimize the traditional ethanol extraction of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed.The effects of 4 process parameters (including ethanol concentration,material-to-liquid ratio,temperature and extraction time)were investigated by single factor test and orthogonal array design (four factors and three levels).The results showed:The optimized conditions for extracting total flavonoids from the pericarp of Fenghuang Daneong tea trees were as follows:Material-to-liquid ratio 1 ∶ 30 (g/mL),50％ ethanol concentration,temperature 70 ℃ and extraction duration 120 min.Under the optimized conditions,the predicted extraction yield of total flavonoids from the pericarp was(7.56 ± 0.04) mg/g.The optimal technical conditions were mixing the episperm of the Fenghunag Dancong tea trees,with 50％ ethanol concentration on the ratio of 1∶30 (g/mL)at 80 ℃ for 90 min.Under this optimized conditions,the extraction rate was reaching (9.72 ±0.05) mg/g.关键词
凤凰单丛/茶叶籽/果皮/种皮/总黄酮/提取工艺Key words
Fenghuang Dancong/tea seed/pericarp/episperm/total flavonoids/extraction process分类
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吴清韩,李云,刘志聪,朱慧,刘想娟,陈珊珊..凤凰单丛茶叶籽果皮和种皮总黄酮提取工艺的优化[J].食品工业科技,2018,39(5):166-170,5.基金项目
广东省教育厅青年创新人才项目(2016KQNCX102) （2016KQNCX102）
广东省科枝发展专项资金(公益研究与能力建设方向)项目(2016A030303063) （公益研究与能力建设方向）
广东省协同创新与平台环境建设专项资金项目(2014A070713039). （2014A070713039）
