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投稿时间：2020-03-11
投稿时间：2020-03-11
中文摘要: 为提高玫瑰茄活性成分的有效利用率，以玫瑰茄干花萼为原料，研究不同冲泡条件对其茶汤中花青素及总黄酮溶出的影响。分别以花青素和总黄酮溶出量为指标，结合单因素和正交试验，优化玫瑰茄花茶冲泡的工艺条件。结果显示，在冲泡时间30 min、冲泡温度70℃、茶水比1∶50（g/mL）时，玫瑰茄花茶中花青素的溶出量最高，可达7.94 mg/g；在冲泡时间为40 min、冲泡温度为80℃、茶水比为1∶50（g/mL）时玫瑰茄花茶中总黄酮溶出效果最佳，溶出量可达58.77 mg/g。
Abstract:In order to ensure the effective utilization of bioactive compounds in roselle，the dried calyces of the flower of roselle were employed to test the effect of brewing conditions on the dissolution quantity of anthocyanins and flavonoids in the roselle tea liquor.Using dissolution quantity of anthocyanins and flavonoids as separate evaluation index，the single factor and orthogonal test were deployed separately to optimize the brewing conditions of roselle tea.The results revealed that the quantity of dissolved anthocyanins reached a maximum at 7.94 mg/g when brewed at 70℃ for 30 min at a tea-water ratio of 1∶50（g/mL）.On the other hand，the optimum brewing conditions for dissolution of flavonoids were as follows：brewing time 40 min，brewing temperature 80℃，tea-water ratio 1∶50（g/mL），when the maximum quantity of dissolved flavonoids came up to 58.77 mg/g.
keywords: roselle anthocyanins flavonoids brewing conditions
文章编号：202014012 中图分类号： 文献标志码：
基金项目:肇庆市创新驱动发展引导专项（科技计划项目）（2017S001）；肇庆学院博士启动基金项目（611-612265、611-612295）
| Author Name | Affiliation |
| HUANG Xiao-chen，MA Jin-kui，LIANG Le-xin，FENG Run-xiang | School of Food&Pharmaceutical Engineering，Zhaoqing University，Zhaoqing 526061，Guangdong，China |
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