# 响应面分析法优化六堡茶茶多糖提取工艺的研究Study on the Extracting Conditions of Liupao Tea Polysaccharides Based on Response Surface Methodology

DOI: 10.12677/HJFNS.2019.81011, PDF, HTML, XML, 下载: 511  浏览: 1,255  科研立项经费支持

Abstract: Objective: To optimize the Liupao tea’s polysaccharide extraction process, reduce the blindness of extraction operation, and provide reference for further experimental study. Methods: Response surface methodology is used to study extraction of Liupao Tea’s polysaccharide. On the basis of single-factor test, the mathematical regression model is established on the independent variables (ratio of water to material, extraction time and extraction temperature) and response value (extraction yield of tea polysaccharides) through Box-Benhnken Center combination test and Response Surface Methodology. The various independent variables’ interaction and its influence on tea’s polysaccharide extraction yield, simulation for quadratic polynomial regression equation prediction model are studied, and the best conditions of tea’s polysaccharide extraction process are concluded. Results: The best conditions of tea’s polysaccharide extraction process are: material to water ratio 1:17, time 83 min, extraction temperature 93˚C. Under these conditions, the yield of tea polysaccharide is 8.0%. Conclusions: Response surface methodology is feasible to optimize the extraction conditions of Liupao Tea polysaccharides, and can provide reference for further experimental study.

1. 引言

2. 材料

3. 方法

3.1. 茶多糖的制备

$茶多糖含量\left(%\right)=\text{C}×\text{D}×\text{f}/\text{W}×100$

3.2. 单因素试验

3.3. 试验设计

Table 1. Factors and levers of response surface test

3.4. 数据分析方法

4. 结果与分析

4.1. 换算因子的测定

$换算因子\text{f}=\text{W}/\left(\text{C}\ast \text{D}\right)$

Table 2. Conversion factor

4.2. 单因素试验结果

4.2.1. 料液比对茶多糖提取率的影响

Figure 1. Effects of ratio of material to water on extraction rate of Liupao Tea’s polysaccharide

4.2.2. 提取温度对茶多糖提取率的影响

Figure 2. Effects of extraction temperature on extraction rate of Liupao Tea’s polysaccharide

4.2.3. 提取时间对茶多糖提取率的影响

Figure 3. Effects of extraction time on of extraction rate of Liupao Tea’s polysaccharide

4.3. 响应面试验安排及试验结果

Table 3. Test design and results of response surface analysis

Box-Benhnken Design试验结果见表3所示，各个因素经过回归拟合后，试验因子对响应值的影响可以用回归方程表示，

$\text{Y}=\text{7}.\text{8}0+0.\text{39A}+0.\text{66B}+0.\text{45C}-0.0\text{2}0\text{AB}-0.\text{31AC}-0.0\text{5}0\text{BC}-0.{\text{63A}}^{2}-0.{\text{99B}}^{2}-0.{\text{64C}}^{2}$ ,

Table 4. Estimate value of partial regression coefficient of regress equation

Table 5. Variance analysis of regression equation

Figure 4. Analysis of lack of fit on extraction rate of Liupao Tea’s polysaccharide

Figure 5. Response surface and contour plot for effects of the ratio of solvent to material and extraction temperature on extraction rate of Liupao Tea’s polysaccharide

Figure 6. Response surface and contour plot for effects of the ratio of solvent to material and extraction time on extraction rate of Liupao Tea’s polysaccharide

Figure 7. Response surface and contour plot for effects of extraction temperature and extraction time on extraction rate of Liupao Tea’s polysaccharide

4.4. 验证试验

5. 结论

《中茶窖藏六堡茶对高血糖血症的研究》/广西高校科学技术研究项目(KY2015ZD086)/钦州学院校级科研项目(2017KYQD223)。

NOTES

*通讯作者。

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