BoxBehnken响应面法设计藤茶抗氧化活性的最优冲泡工艺  

Optimization of brewing conditions for vine tea( Ampelopsis grossedentata) by Box-Behnken design-response surface method

作　　者：王婉莹[1,2] 张鑫瑶[1,2] 肖伟[1,2] 郭建军[3] 许利嘉[1,2] 肖培根[1,2] 

机构地区：[1]中国医学科学院北京协和医学院药用植物研究所,北京100193 [2]国家教育部中草药物质基础与资源利用重点实验室,北京100193 [3]黔南民族医学高等专科学校,贵州都匀558003

出　　处：《食品工业科技》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)

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.

关 键 词：藤茶 抗氧化 冲泡工艺 响应面 

分 类 号：TS272.7[农业科学—茶叶生产加工]