菊花茶冲泡工艺优化  

An Optimized Method for Infusing Chrysanthemum Tea

作　　者：姜慧[1] 王美萍[1] 田彤[1] 张琦[1] 修宇[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《食品科学》2011年第22期152-155,共4页Food Science

摘　　要：以茶汤中的绿原酸和总黄酮含量为测定指标,确定菊花茶最佳冲泡工艺。采用高效液相色谱法测定绿原酸的含量,分光光度计法测定总黄酮的含量。结果表明,当用120mL的100℃的水冲泡2g菊花茶1次、冲泡时间为15min时,茶汤中的绿原酸和总黄酮含量最高,此时的菊花茶汤中功效成分含量最高。Chrysanthemum has great medicinal value and its infusion can also be drunk and is very popular in China.Chlorogenic acid and total flavonoids are important components in Chrysanthemum.The contents of total flavonoids and chlorogenic acid in Chrysanthemum were measured by HPLC in this study.We found that after infusing 2 g of Chrysanthemum in 120 mL of 100 ℃ water for 15 min once,both the contents of total flavonoids and chlorogenic acid in the obtained infusion reached maximum.

关 键 词：绿原酸 菊花茶 冲泡 总黄酮 

分 类 号：TS201[轻工技术与工程—食品科学]