芦笋茶冲泡工艺及抗氧化活性的研究  

Asparagus Tea Making Process and Evaluation Antioxidant Activity

作　　者：许荣华[1] 乔支红[1] 朱莉[1] 李姝妍[1] 

机构地区：[1]北京联合大学旅游学院,北京100101

出　　处：《农产品加工》2016年第4期40-43,48,共5页Farm Products Processing

基　　金：北京市科研机构开放式基金项目(12264591102)

摘　　要：通过单因素试验和正交试验,得到最佳的芦笋茶冲泡工艺为茶水比1∶40,冲泡水温100℃,冲泡时间10 min,冲泡次数3次。同时,在对7种不同芦笋茶汤的抗氧化活性研究中发现,木兰蜜蜂园芦笋茶的黄酮含量最高,其次是绿巍芦笋茶和紫芦笋茶;但紫芦笋茶汤的抗氧化性最好,再次才是木兰蜜蜂园芦笋茶汤和绿巍芦笋茶汤。Bases on the single factor and orthogonal experiment,the best Asparagus tea brewing process is as follow：the ratio of tea to water 1 ∶40, brewing temperature 100 ℃ for 10 minutes, and three brews are the appropriate times. While antioxidant activity of seven different Asparagus tea is found： Magnolia Bee Park Asparagus tea has the highest of the flavonoids,followed by Lv-Wei Asparagus tea and purple Asparagus tea,but purple asparagus has the best of antioxidant activity,followed by Magnolia Bee Park Asparagus tea and Lv-Wei Asparagus tea.

关 键 词：芦笋茶 黄酮 抗氧化活性 冲泡工艺 

分 类 号：TS272.55[农业科学—茶叶生产加工]