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水浸提红果黄肉楠茶有效成分变化及工艺条件优化

李兴武,章黎黎

(重庆旅游职业学院,重庆黔江409000)

摘要:为了探讨红果黄肉楠茶水浸提有效成分的变化及优化浸提条件,以红果黄肉楠(Actinodaphne cupularis(Hemsl.)Gamble)为原料,对水浸提红果黄肉楠茶中总黄酮、茶多酚的溶出进行动态分析及浸提液中有效成分与清除DPPH·自由基的能力进行相关性分析,并以DPPH·自由基清除率为考察指标,通过正交试验确定水浸提的最佳工艺。结果表明:浸提液清除DPPH·自由基的能力与浸提液中茶多酚含量显著相关,红果黄肉楠茶最佳浸提工艺条件为料液比1∶80、浸提时间50min、浸提温度90℃。在此条件下浸提液对DPPH·自由基清除率为88.35%。

关键词:红果黄肉楠茶;水浸提;DPPH·自由基

Optimizing of Water Extraction Technology on Active Components Changes and Extraction Conditionsof Actinodaphne Cupularis(Hemsl.)Gamble

LI Xing-wu,ZHANG Li-li

(Chongqing Vocational Institute of Tourism,Qian jiang 409000,China)

Abstract: To study the changes of active components and optimize the extraction conditions of Actinodaphne cupularis(Hemsl.)Gamble.Some ingredients,such as total flavonoids,tea polyphenols dissolved into water during immersionprocess were dynamically monitored. Finally,the correlation between water extraction and DPPH free radical scavengingrate were calculated,and the optimal process of extraction was determined by orthogonal test. The results showed thatthe ability of DPPH free radical scavenging activity was significantly correlated with tea polyphenols. The optimumextraction conditions were found to be solid-liquid ratio 1∶80,extraction time 45min,extraction temperature 90℃ ofthe radical scavenger,resulting in a scavenging rate of 88.35%.

Key words: Actinodaphne cupularis(Hemsl.)Gamble;water extracts;DPPH free radical

(2017年第20卷第4期)

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