Optimization of microwave-assisted extraction of green tea polyphenols by response surface methodology
10.12206/j.issn.2097-2024.202205009
- VernacularTitle:响应面优化微波辅助绿茶茶多酚提取工艺
- Author:
Xiaoyu MA
1
;
Caiping LUO
1
;
Yue LIU
2
,
3
Author Information
1. School of Pharmacy, Naval Medical University, Shanghai 200433, China.
2. School of Pharmacy, Naval Medical University, Shanghai 200433, China
3. Shanghai Key Laboratory for Pharmaceutical Metabolite Research, Shanghai 200433, China.
- Keywords:
green tea;
tea polyphenols;
content determination;
response surface optimization;
extraction process
- From:
Journal of Pharmaceutical Practice
2023;41(2):119-124
- CountryChina
- Language:Chinese
-
Abstract:
Objective To optimize the microwave-assisted extraction process of green tea polyphenols. Methods The extraction yield of tea polyphenols was figured up by building the standard curve of gallic acid and examining the concentration of tea polyphenols in green tea extract with the introduction of a correction factor. The effects of four single factor levels of microwave extraction time, microwave output power, liquid-to-material yield, and ethanol volume fraction on the extraction yield of tea polyphenols were primarily studied in this experiment. The response surface was applied to further optimize the extraction process of green tea polyphenols after exploring the appropriate range of four single factor levels. Results The optimal extraction process was as follows: extraction time 37 s, microwave output power 350 w, material - liquid yield 1∶45 (g/ml), ethanol volume fraction 55%, and the actual extraction yield of tea polyphenols was 25.65%, which was not much different from the theoretical value. Conclusion The microwave-assisted green tea polyphenol extraction process optimized by response surface methodology is time-saving and practicable, and the extraction yield is high.
