响应面法优化“紫娟”茶中花青素提取工艺的研究

doi:10.13305/j.cnki.jts.2012.03.002

Abstract

Abstract: Process extraction of anthocyanins from Zijuan tea was optimized by response surface methodology (RSM). Selected test factors and levels on the basis of the single-factor test, analysis of the significance of each factor and their interaction by using three factors and three levels of response surface analysis according to central composite (Box-Behnken) experimental design principles. The results showed that the optimum conditions for the extraction Zijuan tea anthocyanin are reaction temperature 29℃, reaction time 132min, the material-liquid ratio 1︰26 in acidic methanol, under these conditions the concentration of anthocyanins in the extract can be achieved 5.94mg/mL.

Key words: Zijuan tea, anthocyanins, extraction, response surface analysis

CLC Number:

TS272
Q586

FEI Xu-yuan, LIN Zhi, LIANG Ming-zhi, WANG Li-bo, CHEN Ji-wei, LV Hai-peng, TAN Jun-feng, GUO Li. Study on Process of Anthocyanins Extraction from ‘Zijuan’ Tea by Response Surface Analysis[J]. Journal of Tea Science, 2012, 32(3): 197-202.

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Study on Process of Anthocyanins Extraction from ‘Zijuan’ Tea by Response Surface Analysis

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