核桃分心木茶饮的制备工艺及其抗氧化活性研究  

Study on the Preparation Process of Walnut Diaphragma juglandis Fructus Tea Drink and its Antioxidant Activity

作　　者：尹昕 王菁 王鑫 莫明正 王意慢 李楠棋 肖淋泸 毛晓英[1] YIN Xin;WANG Jing;WANG Xin;MO Mingzheng;WANG Yiman;LI Nanqi;XIAO Linlu;MAO Xiaoying(Food College of Shihezi University,Shihezi,Xinjiang 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《农产品加工》2024年第13期8-14,17,共8页Farm Products Processing

基　　金：国家大学生创新创业训练项目(202210759046);兵团重点领域科技攻关计划项目(2018AB015)。

摘　　要：采用超声波辅助溶剂提取核桃分心木的黄酮物质,喷洒至枣叶并进行炒制。以茶汤中的黄酮类物质含量为指标,对分心木茶饮的泡茶工艺进行了单因素试验和响应面优化,并测定了分心木茶饮的抗氧化活性指标。核桃分心木茶的最佳冲泡工艺条件为料液比1∶41,冲泡水温83℃,冲泡时间15.26 min,冲泡次数1次,总黄酮含量在此条件冲泡茶饮中为57.035 mg/g。与维C阳性对照相比,核桃分心木茶饮在冲泡温度为70,80,90℃下,抗氧化活性指标:超氧阴离子自由基清除率、ABTS自由基清除率和羟自由基清除率均高于维C。冲泡温度为80℃的茶饮中超氧阴离子自由基清除率、羟自由基清除率均高于90℃的茶饮。采用核桃分心木黄酮物质浸提物喷洒枣叶进行炒制,所得分心木茶饮具有较好的氧化活性,可替代传统的茶饮。The flavonoid substances of walnut Diaphragma juglandis Fructus were extracted using ultrasonic assisted solvent,sprayed onto date leaves and fried.Single-factor experiments and response surface optimization were conducted on the brewing process of diaphragma juglandis fructus tea drink using the flavonoid content in the tea broth as an index.The antioxidant activity of the diaphragma juglandis fructus tea drink was studied.The best brewing process conditions of walnut diaphragma juglandis fructus tea were:material-liquid ratio 1∶41,brewing water temperature 83℃,brewing time 15.26 min,brewing times 1,the total flavonoid content of the tea was 57.035 mg/g.The scavenging rate of ABTS radicals,hydroxyl radicals and superoxide anion radicals were higher in walnut diaphragma juglandis fructus tea at brewing temperatures of 70,80,90℃than in the VC positive control.The scavenging rates of ABTS+,hydroxyl radicals and superoxide anion radicals were higher than those of VC positive control.The results showed that the scavenging rate of hydroxyl radicals and superoxide anion radicals in the brewing temperature of 80℃was higher than that in the brewing temperature of 90℃.In the present study,the walnut diaphragma juglandis fructus tea drink,which was prepared by spraying date leaves with walnut diaphragma juglandis fructus flavonoid substance extract for frying,had better oxidative activity and could replace the traditional tea drink.

关 键 词：核桃分心木 茶饮 黄酮类物质 冲泡工艺 抗氧化活性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]