金花甜茶浸提条件的研究  

Study on Extracting Condition of Eurotium cristatum Sweet Tea

作　　者：陈明珠 洪佳宝 CHEN Ming-zhu;HONG Jia-bao(College of Tea and Food Science,Wuyi University,Wuyishan 354300,Fujian,China)

机构地区：[1]武夷学院茶与食品学院

出　　处：《食品研究与开发》2020年第1期117-122,共6页Food Research and Development

基　　金：福建省教育厅中青年教师教育科研项目（科技类）（JAT170584）

摘　　要：为确定金花甜茶的浸提条件,采用热水浸提的方法,通过单因素试验和正交试验,以金花甜茶中的甜茶素和茶多酚的浸提率为评价指标进行研究。结果表明,最佳浸提条件为:浸提时间60 min,料液比为1∶70(g/mL),浸提温度为85℃。In order to clarify the extracting condition of Eurotium cristatum sweet tea,hot water extracting was used with single factor and orthogonal experiments. And the extracting rates of rubusoside and tea polyphenol in Eurotium cristatum sweet tea were used as evaluation indexes. The resulst showed that the best extracting condition was as follows:extracting time was 60 min,solid-liquid ratio was 1∶70(g/mL),extracting temperature was 85 ℃.

关 键 词：金花甜茶 甜茶素 茶多酚 工艺配方 

分 类 号：TS272.5[农业科学—茶叶生产加工]