Study On Extraction Process And Antioxidation Activity In Vitro Of Tea Seed Polysaccharide

In this study, tea seed were studied as material. Tea seed polysaccharides were extracted from tea seed after degreasing. On the basis of the single factor experiment in optimizing the extraction conditions, the extracting optimal process parameters of tea seed polysaccharide were studied using the quadratic regression rotation orthogonal combination design method. The composition and antioxidant activity in vitro of tea seed polysaccharide under different extraction conditions were studied in this paper. The aim of this study was to provide a new thought for the comprehensive utilization of tea plant resources and a theoretical basis for the application of seed polysaccharides in the food industry and the pharmaceutical industry. The main results are as follows:1. The regression equation of extraction rate of tea seed polysaccharide with various tests factors as follows:Yl=17.1223+3.6061X₁+1.8074X₂+3.0703X₃+5.1829X₄+0.7004X₁²-0.5333X₂²-0.85 30X₃²+1 .6318X₄²+0.5720X₂X₁+0.9753X₃X₁+0.4206X₃X₂+2.0688X₄X₁+0.5827X₄X₂+2.4480X₄X₃In the choice of experimental conditions, the various test factors on the extraction rate of tea seed polysaccharide by the importance of the impact as follows:pH>Temperature>Ratio between tea seed and water>TimeThe best optimization conditions on the extraction rate of tea seed polysaccharide as follows:Temperature 100℃, Time 4.7 h, Ratio between tea seed and water 1:43, pH 11.0.Under these conditions, the extraction rate of tea seed polysaccharide is 74.14 %.2. The composition analysis of tea seed polysaccharide under different extraction conditions as follows: Neutral sugar contents of tea seed polysaccharide about 9.74%—82.64% in between; Uronic acid contents of tea seed polysaccharide about 1.99%—4.75% in between; Protein contents of tea seed polysaccharide about 10.25%—41.61% in between.With the temperature increasing, the neutral sugar content of tea seed polysaccharide increases. With the time increasing, the neutral sugar content of tea seed polysaccharide firstly decreases and then increases. With the Ratio between tea seed and water increasing, the neutral sugar content of tea seed polysaccharide firstly decreases and then increases slowly. With the pH increasing, the neutral sugar content of tea seed polysaccharide firstly decreases and then increases slowly. With the temperature increasing, the Uronic acid content of tea seed polysaccharide firstly decreases slowly and then increases. With the time increasing, the Uronic acid content of tea seed polysaccharide firstly decreases and then increases. With the Ratio between tea seed and water increasing, the Uronic acid content of tea seed polysaccharide firstly increases and then decreases slowly. With the pH increasing, the Uronic acid content of tea seed polysaccharide increases.With the temperature increasing, the protein content of tea seed polysaccharide firstly decreases and then increases slowly. With the time increasing, the protein content of tea seed polysaccharide increases. With the Ratio between tea seed and water increasing, the protein content of tea seed polysaccharide firstly increases and then decreases slowly. With the pH increasing, the protein content of tea seed polysaccharide increases.3. The scavenging rate of·OH by tea seed polysaccharide under different extraction conditions about 10.97%—60.62% in between.With the temperature increasing, free radical scavenging capacity of·OH by tea seed polysaccharide firstly increases slowly and then decreases. With the time increasing, free radical scavenging capacity of·OH by tea seed polysaccharide firstly decreases slowly and then increases. With the Ratio between tea seed and water increasing, free radical scavenging capacity of·OH by tea seed polysaccharide firstly increases and then decreases slowly. With the pH increasing, free radical scavenging capacity of·OH by tea seed polysaccharide firstly decreases and then increases.4. The scavenging rate of O₂^-·by tea seed polysaccharide under different extraction conditions about 8.08 nU/ml—23.78nU/ml in between.With the temperature increasing, free radical scavenging capacity of O₂^-·by tea seed polysaccharide firstly decreases and then increases slowly. With the time increasing, free radical scavenging capacity of O₂^-·by tea seed polysaccharide firstly decreases and then increases slowly. With the Ratio between tea seed and water increasing, free radical scavenging capacity of O₂^-·by tea seed polysaccharide firstly decreases and then increases slowly. With the pH increasing,free radical scavenging capacity of O₂^-·by tea seed polysaccharide decreases.