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.
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
.
DOI: 10.13305/j.cnki.jts.2012.03.002
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