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中国精品科技期刊2020
王琪, 赵维薇, 陈雪玲, 吴丽, 邓茹, 周书来. 复合速溶茶粉制备工艺优化及功能成分分析[J]. 食品工业科技, 2020, 41(19): 198-204,239. DOI: 10.13386/j.issn1002-0306.2020.19.031
引用本文: 王琪, 赵维薇, 陈雪玲, 吴丽, 邓茹, 周书来. 复合速溶茶粉制备工艺优化及功能成分分析[J]. 食品工业科技, 2020, 41(19): 198-204,239. DOI: 10.13386/j.issn1002-0306.2020.19.031
WANG Qi, ZHAO Wei-wei, CHEN Xue-ling, WU Li, DENG Ru, ZHOU Shu-lai. Optimization of Preparation Process and Analysis of Functional Components of Compound Instant Tea Powder[J]. Science and Technology of Food Industry, 2020, 41(19): 198-204,239. DOI: 10.13386/j.issn1002-0306.2020.19.031
Citation: WANG Qi, ZHAO Wei-wei, CHEN Xue-ling, WU Li, DENG Ru, ZHOU Shu-lai. Optimization of Preparation Process and Analysis of Functional Components of Compound Instant Tea Powder[J]. Science and Technology of Food Industry, 2020, 41(19): 198-204,239. DOI: 10.13386/j.issn1002-0306.2020.19.031

复合速溶茶粉制备工艺优化及功能成分分析

Optimization of Preparation Process and Analysis of Functional Components of Compound Instant Tea Powder

  • 摘要: 为扩宽铁皮石斛花的使用价值,以铁皮石斛花与绿茶为原料,进行功能性复合速溶茶粉的研制。在单因素实验及响应面试验的基础上,优化铁皮石斛花浸提工艺条件,随后将铁皮石斛花浸提浓缩物与绿茶提取物复配进行复合速溶茶粉的加工。结果表明,铁皮石斛花在料液比1:25(g:mL)、乙醇浓度68%、超声温度45℃和超声时间55 min的条件下浸提,其浸提率达到了62.07%;浸提浓缩物与等质量的绿茶提取物进行喷雾干燥,可获得香气怡人、滋味协调的复合速溶茶粉,其感官评分为93分。利用高效液相色谱法(High performance liquid chromatography,HPLC)检测到复合速溶茶粉中氨基酸、槲皮素、花旗松素、山奈酚含量分别为70.89、9.23、1.27、6.22 mg/g。该复合速溶茶粉对DPPH·与O2-·均有一定的清除作用,其半抑制浓度(IC50)分别为0.0934、1.09 mg/mL。可见,该复合速溶茶粉具有良好的感官特性、抗氧化活性。

     

    Abstract: In order to widen the utilization value of Dendrobium officinale flowers,the functional compound instant tea powder was developed with D. officinale flowers and green tea as raw materials. On the basis of single factor test and response surface test,the extraction conditions of D. officinale flowers were optimized,and then the mixture of D. officinale flowers extract concentrate and green tea extract were processed into compound instant tea powder. The results showed that the extraction rate of D. officinale flowers was 62.07% under the conditions of solid-liquid ratio at 1:25 (g:mL),ethanol concentration at 68%,ultrasonic temperature at 45℃ and ultrasonic time at 55 min. The compound instant tea powder with pleasant aroma and harmonious taste could be obtained by spray drying of the extracted concentrate and the same weight green tea extract,and its sensory score was 93.And the contents of amino acid,quercetin,taxifolin and kaempferol in the compound instant tea powder were 70.89,9.23,1.27 and 6.22 mg/g,respectively by high performance liquid chromatography(HPLC). Meanwhile,the compound instant tea powder had a certain scavenging effect on DPPH· and O2-·,and the inhibitory concentration 50%(IC50)values were 0.0934 and 1.09 mg/mL,respectively. Therefore,the compound instant tea powder had excellent sensory characteristics and antioxidant activity.

     

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