响应面法优化朵贝茶抗氧化活性的冲泡工艺  

Optimization of Brewing Conditions for the Antioxidant Activity of Duobei Tea by Response Surface Method

作　　者：郭建军[1] 周艺[2] 孙海燕[3] 王婉莹[4] 许利嘉[4] 

机构地区：[1]安顺学院农学院,贵州安顺561000 [2]贵州大学药学院,贵州贵阳550000 [3]中国科学院深圳先进技术研究院,深圳518055 [4]中国医学科学院药用植物研究所,北京100193

出　　处：《食品研究与开发》2017年第5期106-110,共5页Food Research and Development

基　　金：贵州省科技合作计划(黔科合LH字[2015]7693号);贵州省教育厅青年科技人才成长项目(黔教合KY字[2016]277)

摘　　要：以安顺朵贝茶为原料,采用DPPH自由基清除率为评价指标,对冲泡温度、冲泡次数、冲泡时间、料液比、水质和冲泡方法进行研究,采用响应曲面分析法优化朵贝茶的冲泡工艺。结果表明,朵贝茶的料液比为1∶48(g/m L),单次冲泡时间为3.8 min,冲泡温度为80℃时,茶汤的DPPH自由基清除活性最高。Duobei Tea was used as material to study of brewing temperature, brewing time, material liquid ratio and water quality by using DPPH free radical scavenging rate. And through the response surface analysis to opti- mize brewing conditions of Duobei Tea. Our result indicated that the best brewing conditions were material liquid ratio 1 ： 48 （g/mL）,brewing time 3.8 rain and brewing temperature 80 ℃.At this time the tea of DPPH free radical scavenging rate was the highest available. The studies had shown that the tea had good antioxidant activity under the optimal process conditions. Duobei Tea with good antioxidant activity had the potential to be developed as a natural antioxidant. For scientifically drinking and utilizing of Duobei Tea provides valuable references.

关 键 词：朵贝茶 抗氧化 冲泡工艺 响应面 

分 类 号：TS272.5[农业科学—茶叶生产加工]