苦金甘陈凉茶总黄酮热水煎煮工艺优化  

Optimization of Hot Water Decocting Process of Total Flavonoids from Four Kinds of Herbal

作　　者：郑云展 罗牡康 刘慧娟[1] 张名位[1,2] 苏东晓[1,3] 

机构地区：[1]长江大学生命科学学院食品科学与工程系,荆州434020 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610 [3]长江大学荆楚特色食品研发中心,荆州434020

出　　处：《食品工业》2017年第4期155-159,共5页The Food Industry

基　　金：湖北省自然科学基金(2016CFB179);浙江省重中之重学科开放基金(KF2015004);长江大学青年科研支持计划基金项目(2015CQN62);长江大学荆楚特色食品研发中心开放基金项目(2015JSF01)

摘　　要：探讨提高苦瓜、金银花、甘草和陈皮复合凉茶中总黄酮得率的最佳工艺条件。考察了浸提温度、浸提时间、料液比和β-CD环糊精添加量等因素对苦金甘陈凉茶饮品中总黄酮得率的影响,通过响应面优化提高总黄酮得率的浸提条件。结果表明,浸提时间、温度和料液比显著影响总黄酮得率。建立了提高苦金甘陈饮品中总黄酮得率的浸提最佳工艺:浸提温度为85℃,浸提时间112 min,料液比为1︰43 g/mL,在此条件下总黄酮得率为4.75%。To investigate the optimum processing conditions for the yield of total flavonoids from balsam pear, honeysuckle, liquorice and dried tangerine （BHLT）, four single factors of extraction temperature, time, solid to liquid ratio and β-CD were studied in the present study. Response surface experiment optimal design was employed to find the optimum extracting conditions. The results showed that the extraction temperature, time and solid to liquid ratio were the significant factors on the yield of total flavonoids. The optimum extracting conditions of total flavonoids from BHLT were as followings： extracting temperature was 85℃, time was 112 min and the solid to liquid ratio was 1 ： 43 g/mE Under these optimized extracting conditions, the yield of total flavonoids was 4.75%.

关 键 词：苦瓜 金银花 甘草 陈皮 黄酮 工艺优化 

分 类 号：TS272.55[农业科学—茶叶生产加工]