摘要
"紫娟"茶中富含花青素成分,有较大的潜力用来开发特色速溶茶产品。以"紫娟"烘青绿茶为原料,以蒸馏水作为提取溶剂,采用单因素和正交试验法,研究了提取温度、提取时间以及料液比例对花青素提取效果的影响;在此基础上,进而分析了提取物浓度与色泽的关系。结果表明,花青素提取过程中,提取温度对提取效果的影响最大,其次是提取料液比例,最小是提取时间。最佳提取条件为:提取温度80℃,提取时间20 min,料液比1:15。提取液经干燥后得到紫色粉末,且当其质量浓度为24 mg/mL时,显紫色效果最好(L*=70.32,a*=7.31,b*=8.52)。
Zijuan tea is rich in anthocyanins, and it is potential to develop some unique instant tea. Taken the baked green tea as materials and distilled water as extraction reagent, the effects of different parameters such as extracting temperature, time and the ratio of sample to reagent were studied for the optimal anthocyanins extraction from Zijuan tea by single factor experiment and orthogonal test. Then it was analyzed the effects of the tea extract concentration on the color. The result showed that among the 3 factors, the temperature had the highest effect on the extraction of anthocyanin from Zijuan tea, while the extraction time had the lowest effect. The optimum conditions were reaction temperature 80℃;, reaction time 20 min, the material-liquid ratio 1 ： 15 in water. The product was purple powder after dryness, and the tea soup showed the best color effects when its concentration was 24 mg/mL （L=70.32, a=7.31, b=8.52）.
出处
《食品工业》
北大核心
2012年第11期7-9,共3页
The Food Industry
基金
现代农业产业技术体系建设专项资金资助(CARS-23)
关键词
“紫娟”茶
花青素
提取
正交试验
Zijuan tea
anthocyanins
extraction
orthogonal test
