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投稿时间:2021-07-12
投稿时间:2021-07-12
中文摘要: 以野葛根为原料,杭白菊、枸杞子为辅料制得袋泡茶,以异黄酮含量和感官评价为考察指标,研究配料比(葛根∶枸杞子∶杭白菊)、冲泡时间、冲泡温度和用水量对葛根袋泡茶品质的影响,采用综合评分法,通过U10(1010)均匀设计优化葛根袋泡茶配方和沏茶工艺参数。结果表明,葛根袋泡茶的最优工艺:原辅料比(葛根∶杭白菊+枸杞子)为2∶1(g/g),辅料比(杭白菊∶枸杞子)为 1.5∶1(g/g),冲泡时间 9 min,冲泡温度 65 ℃,冲泡料水比 1∶25(g/mL)。葛根袋泡茶提取液与抗坏血酸(VC)清除 ABTS+自由基的 IC50值分别为(1.136±0.010)、(1.228±0.011)mg/mL,呈剂量效应关系,葛根袋泡茶有较强的抗氧化性。顶空固相微萃取-气质联用(headspace solid phase microextraction combined with gas chromatography-mass spectrometry,HS-SPME-GC-MS)试验结果表明,左旋乙酸冰片酯、(Z)-乙酸菊酯、左旋龙脑是葛根袋泡茶的主要挥发性物质成分。
Abstract:A kind of Puerariae Lobatae Radix tea bag (PLRTB)was prepared with Puerariae Lobatae Radix(PLR)as raw material while Hangzhou white chrysanthemum and wolfberry fruit as auxiliary materials.The effect of ingredient ratio (PLR∶wolfberry fruit∶chrysanthemum),brewing time,brewing temperature,and water amount on the quality of PLRTB was evaluated with the indexes of isoflavone content and sensory score.The formula and process parameters of RPTB were optimized by U10 (1010)uniform design with comprehensive scoring method.The results showed that the optimal formula of PLRTB was as follows:raw material:auxiliary materials=2∶1(g/g),chrysanthemum:wolfberry fruit=1.5∶1(g/g),brewing for 9 min at 65 ℃,materials∶water=1∶25(g/mL).The IC50values of RPTB extract and ascorbic acid(VC)against ABTS+were(1.136±0.010)mg/mL and(1.228±0.011)mg/mL,respectively.The results of antioxidation experiment showed that PLRTB had stronger antioxidant activity with a dose-response relationship.The results of HS-SPME-GC-MS suggested that L-bornyl acetate,(Z)-permethrin acetate,and borneol were the main volatile components of PLRTB.
keywords: Puerariae Lobatae Radix tea bag (PLRTB) quality analysis process optimization antioxidant activity volatile flavor components
文章编号:202218016 中图分类号: 文献标志码:
基金项目:2021年度韶关市科技计划项目(农业农村科技方向)(210805114531189);韶关市2019年科技计划项目(社会发展与企业科技特派员方向)(2019ct09)
作者 | 单位 |
王梦琪1,2,陈文婷1,程金生1,敬思群1*,钟瑞敏1,李发利3,于白音1 | 1.韶关学院英东食品学院,广东 韶关 512005;2.喀什大学生命与地理科学学院,新疆 喀什 844006;3.韶关市曲江区竹园火山粉葛专业合作社,广东 韶关 512005 |
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