凤凰单丛茶叶籽果皮和种皮总黄酮提取工艺的优化
Optimization of extraction process of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed
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摘要: 利用醇提法分别对凤凰单丛茶叶籽的果皮和种皮总黄酮提取工艺进行优化,首先通过单因素实验分别研究乙醇体积分数、料液比、提取温度、提取时间对总黄酮提取量的影响,在此基础上进行正交实验 L9(34)进一步优化提取工艺条件,结果表明:凤凰单丛茶叶籽果皮总黄酮最佳提取工艺条件为料液比1∶30 (g/mL)、乙醇体积分数50%、提取温度70 ℃、提取时间120 min,此条件下果皮总黄酮的提取量为(7.56±0.04) mg/g;茶叶籽种皮总黄酮最佳提取工艺条件为料液比1∶30 (g/mL)、乙醇体积分数50%、提取温度80 ℃、提取时间90 min,在此条件下种皮总黄酮的提取量为(9.72±0.05) mg/g。Abstract: In order to optimize the traditional ethanol extraction of total flavonoids from the pericarp and episperm of Fenghuang Dancong tea seed. The effects of 4 process parameters(including ethanol concentration,material-to-liquid ratio,temperature and extraction time)were investigated by single factor test and orthogonal array design(four factors and three levels). The results showed:The optimized conditions for extracting total flavonoids from the pericarp of Fenghuang Dancong tea trees were as follows:Material-to-liquid ratio 1∶30 (g/mL),50% ethanol concentration,temperature 70 ℃and extraction duration 120 min.Under the optimized conditions,the predicted extraction yield of total flavonoids from the pericarp was(7.56±0.04) mg/g.The optimal technical conditions were mixing the episperm of the Fenghunag Dancong tea trees,with 50% ethanol concentration on the ratio of 1∶30 (g/mL)at 80 ℃ for 90 min. Under this optimized conditions,the extraction rate was reaching(9.72±0.05) mg/g.
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