Study on Process of Anthocyanins Extraction from &#x02018;Zijuan&#x02019; Tea by Response Surface Analysis

FEI Xu-yuan; LIN Zhi; LIANG Ming-zhi; WANG Li-bo; CHEN Ji-wei; LV Hai-peng; TAN Jun-feng; GUO Li

doi:10.13305/j.cnki.jts.2012.03.002

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

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

FEI Xu-yuan^1,2, LIN Zhi^1*, LIANG Ming-zhi³, WANG Li-bo³, CHEN Ji-wei³, LV Hai-peng¹, TAN Jun-feng¹, GUO Li¹

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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

anthocyanins / extraction / response surface analysis / Zijuan tea

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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 https://doi.org/10.13305/j.cnki.jts.2012.03.002

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