不同造粒方法对造粒藤茶功能性成分浸出率的影响  

Effects of Different Granulation Methods on the Leaching Rate of Functional Components of Granulated Rattan Vine Tea

作　　者：温晓[1] 魏媛媛[1] 李伟业 于华忠[1] WEN Xiao;WEI Yuan-yuan;LI Wei-ye(Key Laboratory of Hunan Forest Products and Chemical Industry Engineering,Jishou University,Zhangjiajie,Hunan 427000)

机构地区：[1]吉首大学林产化工工程湖南省重点实验室,湖南张家界427000

出　　处：《安徽农业科学》2019年第3期166-169,共4页Journal of Anhui Agricultural Sciences

基　　金：湖南省科学技术厅项目(2017GK4037);吉首大学校级课题研究生项目(Jdy17022)

摘　　要：[目的]探讨藤茶碎末制备颗粒茶的最佳造粒方法。[方法]通过测定总黄酮、二氢杨梅素(DMY)在80、90、100℃条件下浸提1、2、3、4、5、15、30、60 min的浸出率和浸出速度,确定藤茶的最佳造粒方法。[结果]沸腾造粒法制备的藤茶颗粒茶在100℃下浸提时浸出率和浸出速度均高于80和90℃,功能性成分总黄酮浸出率最高(98.5%)。沸腾造粒藤茶总黄酮和DMY浸出率、浸出速度均高于湿法挤压造粒和滚筒造粒。[结论]藤茶碎末造粒制备颗粒茶的最佳造粒方法为沸腾造粒。[Objective]To discuss the optimum granulation method for preparing granulated rattan tea with dust.[Method]The leaching rate and leaching speed of total flavonoids and dihydromyricetin(DMY)at 80,90 and 100℃for 1,2,3,4,5,15,30,60 min respectively were studied,and the optimum granulation method of rattan tea was obtained.[Result]The leaching rate and leaching speed of granulated rattan vine tea treated by boiling granulation at 100℃were higher than those at 80 and 90℃,the leaching rate of functional component total flavonoids was the highest(98.5%).The leaching rate and leaching speed of total flavonoids and dihydromyricetin(DMY)in granulated rattan vine tea treated by boiling granulation were higher than those in granulated rattan vine tea treated by wet extrusion granulation and drum granulation.[Conclusion]The optimum granulation method for preparing granulated rattan tea with dust was boiling granulation.

关 键 词：藤茶碎末 造粒方法 浸出率 

分 类 号：F416.82[经济管理—产业经济]