Polysaccharides and polyphenol in dried fruit tea after different processing conditions: Optimization analysis using response surface methodology.

The increasing popularity of has many medical and health benefits because of its rich polysaccharides (PSC) and polyphenols (PPN). It has become popular to brew the dry fruit slice as tea in some regions of China. In this study, optimize the extraction parameters of tea polysaccharides and polyphenols using response surface methodology. The results indicated the highest PSC yield of 17% at 46 °C for 11 min and the ratio of water/ fruit powder was 78 mL/g. The optimum extraction of PPN was at 95 °C for 10 min and the ratio of water/ fruit powder 90 mL/g, with 8.93% yield. Using dry fruit slices as a tea is reported for the first time. Based on the results, the maximum level of PSC can be obtained under condition by infusing about four dried fruit slice with average thickness and size in warm boiled water for 11 min, taking a 300 mL cup (300 mL of water) for example. The maximum level of PPN can be obtained by adding three slices of dried fruit slice to boiled water for 10 min. Considering the powder used in our study, the further pulverization of cutting into powder is more conducive to material precipitation. This study provides a scientific basis for obtaining PSC and PPN from dry fruit slice tea by brewing.