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Journal of Tea Science ›› 2012, Vol. 32 ›› Issue (3): 197-202.doi: 10.13305/j.cnki.jts.2012.03.002

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

FEI Xu-yuan1,2, LIN Zhi1*, LIANG Ming-zhi3, WANG Li-bo3, CHEN Ji-wei3, LV Hai-peng1, TAN Jun-feng1, GUO Li1   

  1. 1. Tea Research Insititute, Chinese Academy of Agricultual Sciences, National Engineering Technology Research Center for Tea Industry; Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100089, China;
    3. Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201, China
  • Received:2012-01-12 Revised:2012-02-08 Online:2012-06-15 Published:2019-09-05

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

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