Optimization of Extraction Technology of Proanthocyanidins from Green Tea of Fenggang

The extraction conditions of proanthocyanidins from green tea of Fenggang was optimized. On the basis of single factor experiment, response surface methodology (RSM) were used to study the effects of ethanol concentration, ultrasonic temperature, ultrasonic time and material-liquid ratio on the yield of proanthocyanidins from green tea of Fenggang. The results showed that optimal extraction parameters were determined as follows:Ethanol concentration was 83%, ultrasonic temperature was 58℃, ultrasonic time was 40 min, meterial-liquid ratio was 1:33 g/mL. Under the optimal process parameters, the yield of proanthocyanidins from green tea of Fenggang was 4.798%±0.05%, which was close to the predicted value (4.804%) of the model, and the relative error was 1.05%. It showed that the regression term and the fitting degree of the model were good, and the optimized process conditions was feasible, which could provide theoretical basis for the further development and application of proanthocyanidins from green tea of Fenggang.