摘要
探讨金荞麦花茶的开发工艺。以单因素试验和正交试验设计方法寻找金荞麦花茶的最优浸泡条件,以紫外分光光度法测定金荞麦中总黄酮的含量。金荞麦花茶以液料比1∶50,90℃浸泡3次,每次30 min,为最佳浸泡工艺。
investigation of Fagopyrum dibotrys （D.Don） Hara scented tea＇s exploit crafts method：designed both in single factor test and orthogonal test to optimize the manufacture crafts of Fagopyrum dibotrys scented tea,in the way of uv spectrophotometry to text the contents of total flavonoids result：Liquid to material ratio 1∶50,soak in 90℃for three times,30 mins everytime was best extraction technology.
出处
《食品研究与开发》
CAS
北大核心
2015年第6期53-56,共4页
Food Research and Development
基金
贵州省2014大学生创新创业训练计划(201410672009)
关键词
金荞麦
花茶
总黄酮
Fagopyrum cymosum
sented tea
total flavonoids
