茶 叶 科 学 2010.docVIP

茶 叶 科 学 2010，30（4） ：295~301 Journal of Tea Science 响应面法优化超声波辅助提取绿茶总黄酮工艺的研究赵熙，粟本文 *，郑红发，黄怀生，袁英芳 (湖南省农业科学院茶叶研究所，湖南 长沙 410125) 摘要：为优化超声波提取绿茶总黄酮工艺，在单因素试验基础上，采用 Plackett-Burman 试验设计对影响绿茶 总 黄 酮 得 率 的 因 素 进 行 筛 选 ， 得 出 具 有 显 著 效 应 的 3 个 因 素 —乙 醇 质 量 分 数 、 液 固 比 和 提 取 次 数 。 根 据 Box-Behnken 中心组合试验设计原理进行响应面回归分析，以总黄酮得率为响应值，确定主要影响因素的最佳 提取条件为乙醇质量分数 77%、液固比 421 和提取次数 2 次，提取率为 3.76%，与模型预测值 3.79%基本相 符。结果表明，Plackett-Burman 设计结合响应面分析法可以很好地对绿茶总黄酮提取工艺进行优化。 关键词：绿茶；总黄酮；Plackett-Burman 设计；响应面法 中图分类号： TS272.4 文献标识码： A 文章编号： 1000-369X （2010） 04-295-07 Study on Optimization of Ultrasound-assisted Extraction Technology of Total Flavonoids from Green Tea by Response Surface Methodology ZHAO Xi, SU Ben-wen*, ZHENG Hong-fa, HUANG Huai-sheng, YUAN Ying-fang （Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China） Abstract: In order to optimize the conditions for the ultrasound-extraction technology of total flavonoids from green tea, the Plackett-Burman design was introduced to evaluate the effects of five factors based on single factor test. Ethanol concentration, ratio of liquid to solid and extraction times were found to be the critical for the factors activity of total flavonoids extraction. The optimum conditions for extraction were obtained through Box-Behnken center-united experiment design and Response Surface Methodology with the extraction rate of total flavonoids as the response. The results showed that the optimum extraction conditions are as follows: ethanol concentration 77%, ratio of liquid to solid 42: 1 and extraction times 2. Under the above conditions, the experimental value of extraction rate of total flavonoids is 3.76%, and its predicted value 3.79%, which indicated that the combination of Plackett-Burman design and response surface analysis can well optimize the extractive technology of total flavonoids from green tea. Keywords: green tea, total flavonoids, Plackett-Burman design, response surface analysis 茶 属 于 山 茶 科 （ Theaceae ） 山 茶 属 （Came