摘要
以宜昌邓村毛尖茶为原料,通过单因素试验确定试验对象与水平,根据Box-Benhnken的中心组合试验设计原则,在单因素试验的基础上采用三因素三水平的响应面分析法,建立儿茶素吸光值与各影响因子的回归方程,并得到儿茶素浸提的最佳条件:浸提次数1次、料液比1:10、浸提温度70.2℃、浸提时间33min、乙醇浓度81%,在此的条件下浸提液的吸光值可达到0.544以上。
Using Dengcun tea was as raw material, experiment factors and levels of extraction of catechins were selected by single factor tests, and according to the Box-Benhnken center united experimental design principles based on the single factor tests, the method of response surface analysis with 3 factors and 3 levels were adopted, the regression equation on factors influencing the parameters was established, and the optimum conditions as follows： extraction once, ratio of material to water 1：10, extraction temperature 70.2℃, extraction time 33 min and alcohol concentration 81%. Under these conditions, the OD of extraction was over 0.544.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期44-47,155,共5页
Food Research and Development
关键词
毛尖
儿茶素
浸提
优化
tea
cateehins
extraction
optimization
