摘要: 目的 探討茶多酚超聲輔助提取的最佳工藝參數(shù)并研究抗氧化活性。方法 在單因素試驗(yàn)的基礎(chǔ)上，采用響應(yīng)曲面法對(duì)提取條件進(jìn)行考察，并確定最佳提取條件。采用水楊酸法和連苯三酚自氧化法測(cè)定樣品的抗氧化活性。結(jié)果 茶多酚在最佳提取條件下（液料比32 mL·g-1，提取溫度67℃，提取時(shí)間55 min）所得提取率為26.18%，對(duì)羥基自由基和超氧陰離子的清除率分別達(dá)到63.37%和94.92%。結(jié)論 本研究建立的最佳提取工藝可有效獲取茶多酚，結(jié)果同時(shí)顯示茶多酚具有很強(qiáng)的抗氧化活性。為相關(guān)藥物或功能性食品的開(kāi)發(fā)奠定了基礎(chǔ)。

Abstract: OBJECTIVE To optimize the extraction process for tea polyphenols by ultrasonic-assisted and to further investigate its anti-oxidant activity. METHODS Based on the single factor experiments, response surface method was used to determine the optimal conditions. The scavenging ability of hydroxyl radical and superoxide anion was determined by salicylic acid method and phloroglucinol self-oxidation method respectively. RESULTS The extraction rate of tea polyphenols was 26.18% under the optimal extraction conditions(liquid ratio 32 mL·g-1, extraction temperature 67℃, extraction time 55 min), the scavenging rate of hydroxyl radical and superoxide anion were up to 63.37% and 94.92%. CONCLUSION The best extraction process established in this study can effectively obtain tea polyphenols and show that tea polyphenols has a strong antioxidant activity. These are the basis for the development of related drugs or functional foods.

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