Position: Home > Articles > Optimization of Ultrasonic/Microwave-Assisted Extraction of Polysaccharides from Green Tea by Response Surface Methodology
FOOD SCIENCE
2012,33
(4)
100-103
响应面法优化超声-微波协同辅助提取茶多糖工艺
作 者：
陈义勇;窦祥龙;黄友如;朱东兴;郁达
单 位：
常熟理工学院生物与食品工程学院;常熟理工学院生物与食品工程学院常熟海虞茶叶有限公司;江南大学食品学院;常熟理工学院生物与食品工程系
关键词：
超声-微波协同辅助提取;传统水浴浸提法;茶多糖
摘 要：
以水作为提取溶剂,粗绿茶作为原料,通过响应面优化超声-微波协同辅助提取茶多糖的最佳工艺条件,比较传统水浴浸提法和超声-微波协同辅助提取法对茶多糖得率、纯度和结构的影响。结果表明:超声-微波协同辅助提取茶多糖的最佳工艺条件为提取时间23min、料液比1:30(g/mL)、微波功率90W。与传统的水浴浸提法相比,超声-微波协同辅助提取法在较短的超声提取时间下,茶多糖的得率从2.95%提高到4.19%,纯度从70.15%提高到86.08%,两种提取方法所得的茶多糖基团基本相同。
译 名：
Optimization of Ultrasonic/Microwave-Assisted Extraction of Polysaccharides from Green Tea by Response Surface Methodology
作 者：
CHEN Yi-yong1,DOU Xiang-long2,HUANG You-ru1,ZHU Dong-xing1,YU Da1(1.School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China; 2.Changshu Haiyu Tea Co.Ltd.,Changshu 215500,China)
关键词：
ultrasonic/microwave-assisted extraction;traditional water bath extraction;polysaccharides from green tea
摘 要：
Response surface methodology was used to optimize the ultrasonic/microwave-assisted extraction of water-soluble polysaccharides from crude green tea.The traditional water extraction and ultrasonic/microwave-assisted extraction methods were compared for their effect on extraction efficiency,purity and structure of polysaccharides.The optimal ultrasonic-assisted extraction conditions were extraction time of 23 min,material-to-liquid ratio of 1:30(g/mL) and microwave power of 90 W.The ultrasonic/microwave-assisted extraction method required shorter time and increased polysaccharide yield from 2.95% to 4.19% and polysaccharide purity from 70.15% to 86.08% compared with the traditional water extraction method.Polysaccharides extracted by the methods had basically the same groups.
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