响应面法优化速溶藤茶浸提工艺参数研究  

Study on Optimizing the Extracting Parameters to Instant Tea of Ampelopsis Grassedentata by the Response Surface Method

作　　者：倪媛[1] 李立祥[1] 余红军[1] 薛晨[1] 李惠[1] 

机构地区：[1]安徽农业大学茶叶生物化学与生物技术教育部农业部重点实验室,安徽合肥230036

出　　处：《中国茶叶加工》2011年第2期19-22,27,28,共6页China Tea Processing

摘　　要：本文以藤茶为试验材料,对比分析了速溶藤茶的浸提工艺参数。采用单因素试验考察浸提效果,响应面设计(Response Surface Method,RSM)优化茶水比、浸提温度、浸提时间和粒度4因素对浸提效率(即总黄酮含量、水浸出物含量和游离氨基酸总量)的影响。在响应面设计程序中分别定义总黄酮含量、水浸出物含量和游离氨基酸总量为第一、第二和第三指标,根据分析结果得出最优浸提方案为:茶水比1:25、浸提温度为100℃、浸提时间为30min、茶叶粒度为20目,总黄酮。Based on Ampelopsis Grassedentata as an experimental material,the paper comparatively analyzed the extracting parameters of its instant tea.The single factor experiment was used to investigate the extracting results,and the response surface method(RSM) was to optimize four factors(ratio of tea and water,extracting time and temperature,and granularity) by their effects on extracting efficiency(the total flavones,water extraction content and the total free amino acids).In the procedure of response surface design,the total flavones,water extraction content and the total free amino acids were defined as the first,second and third index,respectively,according to the data analysis the optimum extraction conditions were: ratio of tea and water at 1:25,the extraction temperature at 100℃,extraction time at 30 minutes,granularity at 20 mesh size,the first extracting contents of total flavones,the total free amino acids and water extraction reached at 31.60%,42.74% and 2.93%,respectivly.

关 键 词：速溶茶 浸提 藤茶 响应面设计 

分 类 号：TS272.59[农业科学—茶叶生产加工]