响应面法优化显齿蛇葡萄叶发酵条件研究  

Study on the Optimization of Fermentation Conditions of Ampelopsis grossedentata Leaves with Response Surface Method

作　　者：谷何雅 曹熙[1] 覃正远 杨大伟[1] GU Heya;CAO Xi;QIN Zhengyuan;YANG Dawei(College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China;Zhangjiajie Gongzhao Rural Tourism Development Co.,Ltd.,Zhangjiajie,Hu'nan 427000,China;Zhangjiajie Youliangu Rural Tourism Professional Cooperative,Zhangjiajie,Hu'nan 427303,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]张家界公昭乡村旅游开发有限责任公司,湖南张家界427000 [3]张家界幽恋谷乡村旅游专业合作社,湖南张家界427303

出　　处：《农产品加工》2025年第7期19-23,30,共6页Farm Products Processing

摘　　要：以显齿蛇葡萄叶(藤茶)为原料,以黄酮含量、多酚含量和感官评分为指标,通过单因素试验与响应面法优化藤茶发酵条件。结果表明,藤茶的最佳发酵条件为发酵温度34℃,茶坯含水量55%,发酵时间44 h;在该条件下,藤茶中的黄酮质量分数为170.665 mg/g,多酚质量分数为621.299 mg/g,感官评分为92.24分。以最佳条件发酵的藤茶,茶汤颜色悦目,营养丰富,没有青草气味,口感好,对藤茶的新产品开发具有一定参考价值。The fermentation conditions of vine tea were optimized by single factor experiment and response surface method by using Ampelopsis grossedentata(vine tea)as raw materials,flavonoids,polyphenols content and sensory score as indicators.The results showed that the optimal fermentation conditions of rattan tea were 34℃,the water content of tea billet was 55%,and the fermentation time was 44 h,and the flavonoid content and polyphenol content were 170.665 mg/g and 621.299 mg/g,and the sensory score was 92.24 points.Rattan tea fermented under optimal conditions had a pleasant color and rich nutrients,no grass smell,and a good taste.The results showed that the new product development of rattan tea had certain reference value.

关 键 词：显齿蛇葡萄 发酵 响应面法 黄酮 多酚 

分 类 号：TS202.3[轻工技术与工程—食品科学]