金银花叶茶饮制作研究

Study on production of honeysuckle leaves tea

选用金银花叶为原料,采用水浴振荡提取,通过单因素试验和正交试验考察提取温度、提取时间、液料比对绿原酸和黄酮提取率的影响,用白砂糖对提取液进行调味,并对制成的金银花叶茶进行感官评分.结果表明:绿原酸和黄酮的最佳提取温度为90℃,最佳提取时间为60 min,最佳液料比为60∶1(V∶m),此时绿原酸和黄酮的提取率分别达到75.51%和82.31%.白砂糖质量浓度为50 g/L时制得的金银花叶茶感官评分最高.

Take of honeysuckle leaves as raw material,by using water bath shaking extraction,single factor and orthogonal experiment,the effects of extraction temperature,time and liquid to solid ratio on the extraction rate of chlorogenic acid and flavonoids were investigated,flavoring extract with white sugar.The results showed that the best extraction temperature was 90 ℃,the extraction time was 60 min,liquid to solid ratio was 60 ∶1,the extraction rate of chlorogenic acid and flavonoids reached 75.51% and 82.31% respectively under these conditions.The optimal addition amount of sugar was 50 g/L.