摘要
采用Box-Behnken法对藤茶抗氧化活性的最优冲泡工艺进行设计。以DPPH自由基清除率为抗氧化活性的评价指标,模拟日常实际冲泡条件,研究冲泡温度、冲泡次数、单次冲泡时间、料液比和水质对藤茶DPPH自由基清除活性的影响。在单因素实验的基础上,利用Box-Behnken实验设计进行响应面分析,对藤茶的冲泡工艺进行优化。结果表明,冲泡工艺选择为冲泡温度80℃,单次冲泡时间5.8min,料液比1∶56g/mL时,藤茶茶汤对DPPH自由基清除活性最高。本研究为更科学地饮用藤茶提供了理论指导和参考依据。
In order to optimize the brewing conditions on the antioxidant activity of a cup of vine tea（Ampe/opsis grossedentata）, different extraction parameters such as temperature, solid-liquid ratio,time and frequency, kind of water on the DPPH radical scavenging rate of vine tea were investigated by Box- Behnken design- response surface method.The results showed that the optimum brewing conditions for vine tea were as follows,temperature 80℃,time 5.Smin and solid- liquid ratio t ：56 （g/mL）, then the DPPH radical- scavenging activity of vine tea reached the best.The research provide theoretical auidance and reference for scientific drinkina wav of vine tea.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第9期216-220,共5页
Science and Technology of Food Industry
基金
国家自然科学基金面上项目(81274188)
关键词
藤茶
抗氧化
冲泡工艺
响应面
Ampelopsis grossedentata
antioxidant acitivity
daily brewing tea
response surface analysis
