Abstract:

In order to explore the best extraction technology of flavonoids from Maoyanberry tea, the extraction conditions of flavonoids from Maoyanberry tea were optimized by using the method of single factor and response surface. The results showed that the optimal extraction conditions were as follows: Ethanol volume fraction 80%, liquid?solid ratio 25 mL/g, water bath temperature 85 ℃, water bath time 40 min. Under these conditions, the yield of flavonoids was 162.72 mg/g, which was close to the predicted value of the model, indicating that the optimized method was reasonable and feasible.

Key words: Maoyanberry tea, Flavonoids, Extraction, Response surface methodology

摘要：

为探讨茅岩莓茶中黄酮的最佳提取工艺，以茅岩莓茶为原料，采用单因素和响应面结合的方法，通过乙醇溶液浸提茅岩莓茶黄酮，对其提取条件进行优化。结果表明，最佳提取条件为：乙醇体积分数为80%，液料比为25 mL/g，水浴温度为85 ℃，水浴时间为40 min；此时，黄酮得率为162.72 mg/g，与模型所给预测值接近，说明优化方法合理可行。

关键词: 茅岩莓茶, 黄酮, 提取, 响应面法