Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower

QIN De-li; JIA Kun; DOU Jun-rong; WANG Hui-li; ZENG Xiao-xiong; YE Hong

doi:10.13386/j.issn1002-0306.2015.04.038

QIN De-li, JIA Kun, DOU Jun-rong, WANG Hui-li, ZENG Xiao-xiong, YE Hong. Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower[J]. Science and Technology of Food Industry, 2015, (04): 215-218. DOI: 10.13386/j.issn1002-0306.2015.04.038

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Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower

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In the present study,response surface methodology was employed to optimize the ultrasound-assisted hot water extraction conditions of polysaccharides from tea flower. Based on the results of single- factor experiments,the optimal conditions for polysaccharides extraction were determined by Central Composition Design as follows:ultrasonic time 12 min,ultrasound power 540 W,ratio of solvent to material 30 ∶1m L/g. Under such conditions,the extraction yield of polysaccharides was 7.69%. The results suggested that the regression models were accurate and adequate for the extraction of tea polysaccharides from tea flower.

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Optimization of ultrasound-assisted hot water extraction of polysaccharides from tea flower

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