响应面法优化树脂纯化茶多酚工艺研究
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摘要
根据8种树脂对茶多酚吸附-洗脱试验结果,确定XDL-1树脂为试验所用吸附剂.在茶多酚静态吸附试验中,对吸附时间、温度和pH值进行了考察,结果发现在吸附时间为6 h、温度为25℃和pH值为6的条件下,茶多酚的吸附率可达到83.21%.在洗脱试验中,以乙醇为洗脱剂,借助Design-Expert软件进行单因素条件优化,分别对洗脱剂浓度、洗脱温度、pH和洗脱时间进行系统的研究,得出最佳条件为:洗脱剂浓度为80%、洗脱温度为40℃、pH为8和洗脱时间为2 h,此时茶多酚的洗脱率为79.20%,其预测值为79.42%,实际值与预测值相差不大,说明该模型可以用于优化该实验的工艺条件.经对提取的茶多酚进行检测,纯度可达到67.09 wt%.
Type XDL-1 resin was applied as adsorbent in the experiment in accordance with the results of adsorption-elution experiments of 8 resins for tea polyphenols. In the static adsorption experiments of tea polyphenols, the adsorption time, temperature and PH value were investigated. The results showed that the adsorption rate of tea polyphenols could reach 83.21 % when the adsorption time was 6 hours, the temperature25 ℃ and the pH 6.When the ethanol was used as eluent in the elution experiments, the elution concentration,temperature, pH and time were investigated systematically by optimizing the single factor items with DesignExpert software. The results indicated that tea polyphenols elution rate reached 79.20 % almost the same with the predictive value of 79.42 % when the elution concentration was 80 %, elution temperature 40 ℃, pH 8 and the elution time 2 hours. It suggested that the model could be utilized to optimize the experimental factors. The purity of tea polyphenols was about 67.09 wt% under the testing of extracted tea polyphenols.
Type XDL-1 resin was applied as adsorbent in the experiment in accordance with the results of adsorption-elution experiments of 8 resins for tea polyphenols. In the static adsorption experiments of tea polyphenols, the adsorption time, temperature and PH value were investigated. The results showed that the adsorption rate of tea polyphenols could reach 83.21 % when the adsorption time was 6 hours, the temperature25 ℃ and the pH 6.When the ethanol was used as eluent in the elution experiments, the elution concentration,temperature, pH and time were investigated systematically by optimizing the single factor items with DesignExpert software. The results indicated that tea polyphenols elution rate reached 79.20 % almost the same with the predictive value of 79.42 % when the elution concentration was 80 %, elution temperature 40 ℃, pH 8 and the elution time 2 hours. It suggested that the model could be utilized to optimize the experimental factors. The purity of tea polyphenols was about 67.09 wt% under the testing of extracted tea polyphenols.
引文
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[3] Guo X, Cheng M, Zhang X, et al.Green tea polyphenols reduce obesity in high-fat diet-induced mice by modulating intestinal microbiota composition[J]. International Journal of Food Science&Technology, 2017, 52(8):1723-1730.
[4] Ali B, Lee L H, Laskar N, et al. Modified green tea polyphenols EGCG-S and LTP inhibit endospore in three bacillus spp[J].Advances in Microbiology, 2017, 7(3):175-187.
[5] Wang X, Hao L, Zhang C, et al. High efficient anti-cancer drug delivery systems using tea polyphenols reduced and functionalized graphene oxide[J]. Journal of Biomaterials Applications, 2017, 31(8):1108-1122.
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[9]李洋,熊道陵,张建平,等.响应面法优化微波-超声耦合双水相提取茶多酚工艺[J].江西理工大学学报,2018,39(1):52-59.
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[13]李甜,朱新荣,田童童,等.从残次茶中制备茶多酚的关键技术研究[J].中国酿造,2015,34(6):94-98.
[14]陈建中,葛水莲,昝立峰,等.响应面优化大孔吸附树脂分离纯化茼蒿总黄酮[J].食品与发酵工业,2015,41(11):115-120.
[15]项昭保,刘星宇.响应面法优化超声-微波协同辅助提取橄榄多酚工艺研究[J].食品工业科技,2016,37(1):195-200.
[16]朱媛,张雪松,黄小忠.响应面法优化茶多酚乙酰化工艺条件[J].天然产物研究与开发,2015,27(2):306-313.
[17]冯欢欢,陈识文,高梦祥.β-环糊精结合响应面法优化茶多酚的提取工艺[J].食品科技,2014(11):212-216.
[18]李慧,李溪,胡婕,等.绿茶中茶多酚的超声波法提取工艺及HPLC法测定[J].安徽农业科学,2016,44(13):80-82.
[19] Rajauria G. Optimization and validation of reverse phase HPLC method for qualitative and quantitative assessment of polyphenols in seaweed[J]. J Pharm Biomed Anal, 2018, 148(4):230-237.
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[21]黄思勇,金显平,康振兴,等.茶叶下脚料中茶多酚的提取纯化工艺研究[J].湖北中医药大学学报, 2011, 13(4):30-32.
[2] Bose A. Interaction of tea polyphenols with serum albumins:A fluorescence spectroscopic analysis[J]. Journal of Luminescence,2016, 169:220-226.
[3] Guo X, Cheng M, Zhang X, et al.Green tea polyphenols reduce obesity in high-fat diet-induced mice by modulating intestinal microbiota composition[J]. International Journal of Food Science&Technology, 2017, 52(8):1723-1730.
[4] Ali B, Lee L H, Laskar N, et al. Modified green tea polyphenols EGCG-S and LTP inhibit endospore in three bacillus spp[J].Advances in Microbiology, 2017, 7(3):175-187.
[5] Wang X, Hao L, Zhang C, et al. High efficient anti-cancer drug delivery systems using tea polyphenols reduced and functionalized graphene oxide[J]. Journal of Biomaterials Applications, 2017, 31(8):1108-1122.
[6] Pasrija D, Anandharamakrishnan C. Techniques for extraction of green tea polyphenols:A review[J]. Food&Bioprocess Technology,2015, 8(5):935-950.
[7] Zhang L, Li S, Dong Y, et al.Tea polyphenols incorporated into alginate-based edible coating for quality maintenance of Chinese winter jujube under ambient temperature[J]. LWT-Food Science and Technology, 2016, 70:155-161.
[8]马梦君,罗理勇,李双,等.茶多酚和咖啡碱对茶乳酪形成的影响[J].食品科学,2014,35(13):15-19.
[9]李洋,熊道陵,张建平,等.响应面法优化微波-超声耦合双水相提取茶多酚工艺[J].江西理工大学学报,2018,39(1):52-59.
[10]赖榕辉,黄亚辉.中低压柱层析分离儿茶素的研究[J].离子交换与吸附,2012,28(2):165-170.
[11]杨洋,张新新,刘胜家,等.制备型高效液相色谱法从牛胆汁中制备牛磺胆酸钠[J].中国医药工业杂志,2015,46(3):245-247.
[12]侯善欣,应浩,黄美蓉,等.高速逆流色谱分离制备茶多酚中两种黄酮[J].食品科技,2015,40(10):186-189.
[13]李甜,朱新荣,田童童,等.从残次茶中制备茶多酚的关键技术研究[J].中国酿造,2015,34(6):94-98.
[14]陈建中,葛水莲,昝立峰,等.响应面优化大孔吸附树脂分离纯化茼蒿总黄酮[J].食品与发酵工业,2015,41(11):115-120.
[15]项昭保,刘星宇.响应面法优化超声-微波协同辅助提取橄榄多酚工艺研究[J].食品工业科技,2016,37(1):195-200.
[16]朱媛,张雪松,黄小忠.响应面法优化茶多酚乙酰化工艺条件[J].天然产物研究与开发,2015,27(2):306-313.
[17]冯欢欢,陈识文,高梦祥.β-环糊精结合响应面法优化茶多酚的提取工艺[J].食品科技,2014(11):212-216.
[18]李慧,李溪,胡婕,等.绿茶中茶多酚的超声波法提取工艺及HPLC法测定[J].安徽农业科学,2016,44(13):80-82.
[19] Rajauria G. Optimization and validation of reverse phase HPLC method for qualitative and quantitative assessment of polyphenols in seaweed[J]. J Pharm Biomed Anal, 2018, 148(4):230-237.
[20]侯晨晔.超滤膜-树脂吸附法分离制备茶多酚的工艺研究[D].合肥:合肥工业大学, 2013.
[21]黄思勇,金显平,康振兴,等.茶叶下脚料中茶多酚的提取纯化工艺研究[J].湖北中医药大学学报, 2011, 13(4):30-32.