超声波辅助提取茶多酚工艺条件优化_宋传奎.pdfVIP

39 　5 () Vol.39 No.5 20115 Journal of Northwest A F University(Nat.Sci.Ed.) ay 2011 ＊ 宋传奎, 肖　斌, 王艳丽, 李　瑞, 宋红霞 (, 712100) [　] 　【】, 。【 】, 。【】 (g)(mL)、、、、5 , 2 P0.000 1, R =0.926 0, P=0.223 40.05 , , , 。 5 : 。 :(g)(mL) 1 ∶35.8, 77.6%, 37.6 min, 72.1 ℃, 248.4 W。【】 , , 21.78%, , 8.56%。 [] 　;;; [ ] 　S571.1 [] 　A [] 　1671-9387(2011)05-0133-07 Opt imizing of ult rasonic wave-assisted ext ract ion process of tea-polyphenols substance f rom green tea SONG Chuan-kui, XIAO Bin, WANG Yan-li, LI Rui, SONG Hong-xia (Collegeof Horticulture, Northwest A F University, Yangling, Shaanxi 712100, China) Abstract:【Objective】The present study aimed to optimize ultrasonicwave-assisted extraction process of tea-polyphenols substance to provide theoretical parameters forits exploiture extraction and comprehen- sive utilization.【 ethod】With Ziyang population variety as test material, quadratic orthogonal rotation combination design was used to optimize ultrasonic wave-assisted extraction process of tea-polyphenols substance.【Result】A quadratic regression orthogonal model was established to express the relationship between total polyphenol yield and five factors including ratio of solid to liquid, ethanol concentration, ul- trasonic time, ultrasonic temperature and ultrasonic Power;Equation fit test P0.000 1, coefficient of de- 2 termination R =0.9260, loss of fit testP=0.22340.05 not significant, the model wasextremely signif- icant, and there was no loss of fit factors, regression models with the measured values can be well fitted. The factor order on extraction