摘要
研究茶叶籽中总黄酮的提取工艺,在单因素实验基础上,选取液料比、提取温度和乙醇体积分数3个影响因素,以总黄酮含量为评价指标,通过Box-Benhnken的中心组合设计原理和响应面分析法优化提取工艺,确定最佳提取条件为:液料比26∶1(mL∶g),乙醇体积分数58%,提取温度82℃,提取时间2h,茶叶籽中总黄酮含量为11.174mg/g。通过颜色反应和紫外光谱特征,初步鉴定茶叶籽黄酮为二氢黄酮类化合物。
Extraction conditions of total flavonoids in tea seed were researched.Based on the results of single factor experiments,the effect of liquid/material ratio,ethanol concentration,extraction temperature on the extraction yield of total flavonoids was explored to optimize the extraction conditions through central composite design and response surface methodology（RSM）.The optimum extraction conditions were determined as follows：liquid/material ratio 26∶1（mL∶g）,ethanol concentration 58%,extraction temperature 82℃ and extraction duration of 2h.Under the optimized conditions,the extraction yield of total flavonoids in tea seed was 11.174mg/g.The structure of flavonoids in tea seed which was determined by means of color reaction and UV spectrum was flavanones.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第7期282-286,共5页
Science and Technology of Food Industry
关键词
茶叶籽
总黄酮
提取
鉴定
tea seed
total flavonoids
extraction
identification
