沛县黄皮牛蒡茶加工工艺对多酚含量的影响研究  

Analysis of Nutrients and Flavor Substances ofPeixian Yellow Burdock Tea

作　　者：董玉玮[1] 李超[1] 冯星星 胡传银 秦琰琪 DONG Yuwei;LI Chao;FENG Xingxing;HU Chuanyin;QIN Yanqi(School of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China;Xuzhou Tianma Jingan Food Co.,Ltd.,Xuzhou,Jiangsu 221747,China;Peixian Agricultural and Rural Bureau,Xuzhou,Jiangsu 221600,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]徐州天马敬安食品有限公司,江苏徐州221747 [3]沛县农业农村局,江苏徐州221600

出　　处：《农产品加工》2023年第7期31-34,39,共5页Farm Products Processing

基　　金：徐州工程学院横向课题(2021700857)。

摘　　要：为促进沛县黄皮牛蒡资源的开发利用,以新鲜沛县黄皮牛蒡根为原材料,探讨不同加工工艺制备下的牛蒡茶中多酚的含量变化,采用单因素试验和响应面优化法研究了加热温度、加热时间、切片厚度等工艺条件对多酚提取率的影响。结果表明,单因素试验中,多酚的提取率随着加热温度、加热时间及切片厚度的增加均呈先增大后减小的变化趋势;响应面优化试验中,加热温度、加热时间和切片厚度对多酚提取率都有显著影响,3个因素中加热时间和切片厚度对多酚提取率的影响最显著;加热时间和加热温度的交互作用对多酚提取率影响不显著,加热温度和切片厚度与加热时间和切片厚度的交互作用对多酚提取率影响显著。经优化后,牛蒡茶的最佳加工工艺为加热时间4 h,加热温度75℃,切片厚度3 mm,在此条件下多酚的平均提取量为551.20μg/g。In order to promote the development and utilization of burdock resources in Peixian,fresh burdock roots were used as raw materials to explore the changes of polyphenols in burdock tea prepared by different processing technologies.The effects of heating temperature,heating time and slice thickness on the extraction rate of polyphenols were studied by single factor test and response surface methodology.The results showed that in the single factor experiment,the extraction rate of polyphenols increased first and then decreased with the increase of heating temperature,heating time and slice thickness.In the response surface optimization experiment,heating temperature,heating time and slice thickness had significant effects on the extraction rate of polyphenols.Among the three factors,heating time and slice thickness had the most significant effect on the extraction rate of polyphenols;The interaction of heating time and heating temperature had no significant effect on the extraction rate of polyphenols,while the interaction of heating temperature and slice thickness with heating time and slice thickness had a significant effect on the extraction rate of polyphenols.After optimization,the best processing technology of burdock tea was as follows:heating time 4 h,heating temperature 75℃,slice thickness 3 mm.Under these conditions,the average extraction rate of polyphenols was 551.20μg/g。

关 键 词：沛县黄皮牛蒡 多酚 响应面 加工工艺 

分 类 号：TS272[农业科学—茶叶生产加工]