茶多酚双液相氧化制取茶色素参数优化

应用二次回归旋转组合设计，研究茶多酚双液相(TLPS)氧化参数对制取茶色素的综合效应，以茶黄素(TFs)和茶红素(TRs)为目标建立茶多酚双液相氧化制取茶色素参数模型。结果表明:茶多酚浓度、温度、酯比例及pH值对TFs和TRs形成与积累均有显著影响，反应时间对TFs影响显著，氧化剂对TRs影响显著；单因素效应显示:较低的茶多酚和氧化剂浓度、适当的低温和较短的时间、低的酯比例和pH较有利于TFs形成与积累，而有利于TRs形成与积累的参数则相反。运用计算机模拟优化，得到茶多酚双液相氧化制取茶色素参数综合优化方

Optimization on Preparing Parameters of Tea Pigments fromTea Polyphenols Oxidized in Bi-liquid Phase System

By applying the combination design of quadratic rotational regression, the synthetical effects of preparing parameters of tea pigments from tea polyphenols oxidized in bi-liquid phase system (TLPS) were studied. The parameter models with theaflavins (TFs) and thearubigins (TRs) as target functions were set up. Results showed that the effects of concentration of tea polyphenols, temperature, ester proportion and pH value on TFs and TRs formation were remarkable, and the effects of reaction time (RT) on TFs formation, the effects of concentration of oxidant on TRs formation were also quite remarkable. The effect of single factor indicated that lower concentration of tea polyphenols and oxidant, temperature, ester proportion and pH value, shorter reaction time were favorable to the formation and accumulation of TFs, higher concentration of tea polyphenols, temperature, ester proportion and pH value, longer reaction time were favorable to the formation and accumulation of TRs. Optimization of the preparing parameters of tea pigments from tea polyphenols oxidized in bi-liquid phase system were as follows: concentration of tea polyphenols 26.8 mg?ml-1, temperature 44.27℃, concentration of oxidant 53.9 mg?ml-1, ester proportion 150.7 ml?L-1, reaction time 14.13 min, stirring speed 3.29 step, pH value 3.93 for TF; concentration of tea polyphenols 26.9 mg?ml-1, temperature 42.67℃, concentration of oxidant 68.8 mg?ml-1, ester proportion 724.4 ml?L-1, reaction time 35.82 min, stirring speed 3.29 step, pH value 3.93 for TRs.