Optimizing conditions for the extraction of polysaccharides of white tea

Abstract

The purpose of this study was to increase the yield and purity of white tea polysaccharides (WTPS) by using traditional techniques available for the separation. Response surface methodology was implemented to predict the optimum conditions for the extraction of polysaccharides in white tea. A Box–Behnken design was used to monitor the effect of extraction temperatures (55 °C, 60 °C, 65 °C, X1), ratio of water solutions to material (10, 12, 14 mL/g, X2), duration of extraction time (60, 90, 120 min, X3) and number of extractions (2, 3, 4, X4) on the dependent variable yield of WTPS (Y, %). In extraction under pre-established conditions, the correlation coefficients (R2) and Adj-R2 of the models for the extraction of WTPS were 0.9932 (P < 0.001) and 0.9872, respectively. As a result, the optimum conditions for WTPS extraction were the following: ratio of water solutions to raw material – 12.48 mL/g, extraction temperature – 54.1 °C, number of extractions – 4 and duration of extraction time – 97.8 min.