摘要
目的优选复方药茶饮料的最佳提取工艺,为工业化生产提供依据。方法采用福林酚法测定药茶中茶多酚的含量并作为评价工艺的指标,响应面设计试验法优选复方药茶饮料最优提取工艺参数,单因素考察提取次数。结果药茶粉碎成20目,92℃热浸法提取2次,第1次加水量为药茶量的16倍,提取时间25 min;第2次加水量为药茶量的12倍,提取时间25 min。结论按此工艺制备复方药茶饮料可最大限度的保存茶香,提取工艺科学、合理、可行。
Objective To optimize the extraction process of Compound Herb Tea Drink, provide the basis for industrial production. Methods The tea polyphenols in tea as the evaluation index was determined by Folin phenol method. The extraction parameters of Compound Herb Tea Drink were optimized by the response surface design method, and the extraction times were investigated by single factor. Results The herb tea is crushed into 20 meshes, 92 ℃ hot dipping method for 2times. The amount of water for first time is 16 times of tea, extraction time for 25 min. The amount of water second time is12 times of tea, extraction time for 25 min. Conclusion According to the preparation process of c Compound Herb Tea Drink can get the most of keeping the smell of tea, and the extraction process is feasible, scientific and reasonable.
出处
《湖南中医药大学学报》
CAS
2016年第11期56-59,共4页
Journal of Hunan University of Chinese Medicine
基金
湖南中医药大学校企合作科研项目(50010026)
湖南省科技厅软科学研究计划(2013ZK3006)
湖南省教育厅一般项目(12C0257)
湖南省教育厅科研项目(13c671)
湖南省"中药学"重点学科资助(湘教通[2011]76号)
湖南大学生创新课题(0110-0901002016)
关键词
复方药茶饮料
响应面设计试验法
福林酚法
茶多酚
热浸法
Compound Herb Tea Drink
response surface methodology
Folin-phenol reagent method
tea polyphenol
hot dipping method
