Extraction process optimization and content comparison of total flavonoids in different kinds of teas / 国际药学研究杂志

ABSTRACT

Objective: To optimize the extraction process of total flavonoid from different kinds of teas and com- pare the total flavonoid content in teas. Methods: The UV spectrophotometry was used to determine the total flavonoids in tea. The effects of ethanol concentration,material-liquid ratio,extraction temperature and extraction time on the ex- traction rate were investigated. The extraction processes were optimized by the orthogonal experiment and variance analy- sis,and the total flavonoid content was compared for different extraction processes. Results: The conditions for the opti- mal extraction processes were as follows60% ethanol concentration,140(g/ml)material-liquid ratio,80℃ extraction temperature and 70 min extraction time for black tea;60% ethanol concentration,140(g/ml)material-liquid ratio, 90℃ extraction temperature and 70 min extraction time for oolong tea;and 70% ethanol concentration,140(g/ml)ma- terial-liquid ratio,80℃ extraction temperature and 70 min extraction time for green tea. Under the conditions of the opti- mized extraction processes,the content of total flavonoids in black tea was the highest,followed by the oolong tea,with the least content in green tea. Conclusion: The optimization of the extraction process could significantly increase the ex- traction of in tea,and the total flavonoid content obviously differed in the different kinds of teas. The present results pro-vide an experimental basis for future studies on the extraction of total flavonoid in teas to further explore the influencing factors to the extraction.