| 正交优选藤茶饮料的微波提取工艺 |
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| 引用本文： | 钟梅,陈玉琼.正交优选藤茶饮料的微波提取工艺[J].湖北农业科学,2009,48(2). |
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| 作者姓名： | 钟梅 陈玉琼 |
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| 作者单位： | 华中农业大学园艺林学学院,武汉,430070 |
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| 基金项目： | 农业部农业结构调整重大技术研究专项项目 |
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| 摘 要： | 应用正交试验设计,以水为溶剂,采用微波浸提方式,探讨了茶水比、微波辐射时问、微波功率3个因素对藤茶饮料茶汤品质的影响.结果表明.以茶水比1:20,中火档微渡加热60 s浸提的茶汤品质最佳,其黄酮及水浸出物的含量都较高,汤色黄绿明亮,滋味爽口、回甘.是最好的提取条件.
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| 关 键 词： | 藤茶饮料 微波提取 总黄酮 水浸出物 色泽品质 |
Study on the Extracting Conditions of Tengcha Beverage by Microwave |
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| ZHONG Mei,CHEN Yu-qiong.Study on the Extracting Conditions of Tengcha Beverage by Microwave[J].Hubei Agricultural Sciences,2009,48(2). |
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| Authors: | ZHONG Mei CHEN Yu-qiong |
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| Institution: | College of Horticulture and Forestry Science;Huazhong Agricultural University;Wuhan 430070;China |
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| Abstract: | L27 (313) orthogonal design was applied to study the effects of the ratio of water and Tengcha,extracting time and microwave power on the quality of tengcha infusion. The results showed that the most suitable conditions were as following: the ratio of water and Tengcha 1:20, the extracting time 60 min, and the microwave power 495w(gentle heat rank). |
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| Keywords: | tengcha beverage extraction by microwave flavones water extract color of tengcha infusion |
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