甜茶苷和甜茶多酚同时提取工艺优化
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摘要
采用响应面法优化以水为溶剂同时提取广西甜茶干叶中的甜茶苷和甜茶多酚的工艺。利用Box-Behnken响应面分析法,以甜茶苷提取率和甜茶多酚提取率为响应值,优化了同时提取甜茶苷和甜茶多酚的最佳工艺为:提取温度57℃,液料比为25∶1 mL/g,提取时间为36 min,在此条件下,甜茶多酚提取率为85.32%(RSD=1.42%,n=3),甜茶苷的提取率为83.58%(RSD=2.24%,n=3)。该研究结果为甜茶叶的综合利用提供了实验依据。
Distilled water was used as extraction solvent,response surface methodology was used to optimize the simultaneous extraction process of rubusoside and polyphenols from dried leaves of Guangxi sweet tea.According to the Box-Behnken design method,the extraction rate of rubusoside and sweet tea polyphenols were taken as the response values respectively,the best process of simultaneous extracting rubusoside and sweet tea polyphenols was: The extraction temperature was 57 ℃,the ratio of liquid to material was 25∶ 1 mL/g,the extraction time was 36 min,and the extraction rate of sweet tea polyphenols was 85.32% (RSD = 1.42%,n = 3),the extraction rate of rubusoside was 83.58% (RSD = 2.24%,n = 3). The results provided an experimental basis for the comprehensive utilization of sweet tea.
Distilled water was used as extraction solvent,response surface methodology was used to optimize the simultaneous extraction process of rubusoside and polyphenols from dried leaves of Guangxi sweet tea.According to the Box-Behnken design method,the extraction rate of rubusoside and sweet tea polyphenols were taken as the response values respectively,the best process of simultaneous extracting rubusoside and sweet tea polyphenols was: The extraction temperature was 57 ℃,the ratio of liquid to material was 25∶ 1 mL/g,the extraction time was 36 min,and the extraction rate of sweet tea polyphenols was 85.32% (RSD = 1.42%,n = 3),the extraction rate of rubusoside was 83.58% (RSD = 2.24%,n = 3). The results provided an experimental basis for the comprehensive utilization of sweet tea.
引文
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[15]卢桦香,谷业新,谢冬养,等.一种从甜茶叶中提取甜茶苷的方法:中国,105153252A[P].2015-12-16.
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[18]崔紫姣,张彩云,刘彬彬,等.Folin-Ciocalteu比色法测定甜茶总多酚含量[J].贵州农业科学,2014(3):158-160.
[19]李芬芳,马艳弘,赵密珍,等.草莓多酚的提取工艺优化及其抑菌活性研究[J].江苏农业科学,2017,45(3):155-158.
[20]陈洪彬,杨敏,宋露露,等.龙须菜多酚提取工艺优化及其体外抗氧化活性[J].食品与机械,2017,33(4):139-143.
[21]刘军伟,李啸晨,侯婴惠,等.生姜多酚类物质的提取工艺研究[J].中国调味品,2017,42(5):153-156.
[2]叶琴,杨洋,袁经权.正交实验设计法优化超声复合酶提取甜茶苷工艺[J].食品工业科技,2017,38(20):216-220,239.
[3]Ezure T,Amano S.Rubus suavissimus S.Lee extract increases early adipogenesis in 3T3-L1 preadipocytes[J].Journal of Natural Medicines,2011,65(2):247-253.
[4]葛益银,张涛,张凌云,等.广西甜茶生理活性成分及其提取纯化研究进展[J].食品工业科技,2014,35(4):388-391.
[5]胡楠,熊兴耀.甜茶苷对变形链球菌致龋能力的影响[J].中草药,2014,45(12):1743-1746.
[6]王立波,毕彩虹.甜茶活性成分最新研究进展[J].粮食与油脂,2007(2):47-49.
[7]滕昭玉,崔紫姣,杜莹,等.甜茶总多酚的纯化及其抗氧化活性[J].贵州农业科学,2016,44(1):36-39.
[8]湛志华,薛茗月,李晓红,等.甜茶果实水提物HPLC分析及抗氧化性分析[J].南方农业,2015,9(30):168-170.
[9]谭冬明,石相莉,罗星晔,等.广西甜茶化学成分、提取工艺及生物活性研究进展[J].中成药,2017,39(6):1252-1255.
[10]杨海伦,刘小香,朱军莉,等.茶多酚的抗菌特性研究进展[J].食品工业科技,2015,36(21):385-389.
[11]邓雪.茶多酚在体育运动中的作用机制研究[J].福建茶叶,2016,38(12):21-22.
[12]柏芸,薛淑静,周明,等.蔷薇科甜茶加工应用研究进展[J].农产品加工(创新版),2010,2010(11):52-55.
[13]闫志刚,蒙淑洁,韦荣昌,等.广西甜茶研究与应用现状[J].中草药,2017,48(12):2572-2578.
[14]周少秋.甜茶微波浸提工艺的研究[J].农产品加工,2009(5):67-69.
[15]卢桦香,谷业新,谢冬养,等.一种从甜茶叶中提取甜茶苷的方法:中国,105153252A[P].2015-12-16.
[16]银胜高,刘莉丽,刘君玲,等.广西瑶山甜茶中甜茶素的提取工艺筛选[J].广西中医药大学学报,2008,11(4):45-48.
[17]张健,叶丽琼.甜茶叶中甜茶苷的测定[J].食品工业,2007(1):55-57.
[18]崔紫姣,张彩云,刘彬彬,等.Folin-Ciocalteu比色法测定甜茶总多酚含量[J].贵州农业科学,2014(3):158-160.
[19]李芬芳,马艳弘,赵密珍,等.草莓多酚的提取工艺优化及其抑菌活性研究[J].江苏农业科学,2017,45(3):155-158.
[20]陈洪彬,杨敏,宋露露,等.龙须菜多酚提取工艺优化及其体外抗氧化活性[J].食品与机械,2017,33(4):139-143.
[21]刘军伟,李啸晨,侯婴惠,等.生姜多酚类物质的提取工艺研究[J].中国调味品,2017,42(5):153-156.