响应面法优化朵贝茶抗氧化活性的冲泡工艺

Optimization of Brewing Conditions for the Antioxidant Activity of Duobei Tea by Response Surface Method

以安顺朵贝茶为原料,采用DPPH自由基清除率为评价指标,对冲泡温度、冲泡次数、冲泡时间、料液比、水质和冲泡方法进行研究,采用响应曲面分析法优化朵贝茶的冲泡工艺。结果表明,朵贝茶的料液比为1∶48(g/m L),单次冲泡时间为3.8 min,冲泡温度为80℃时,茶汤的DPPH自由基清除活性最高。

Duobei Tea was used as material to study of brewing temperature, brewing time, material liquid ratio and water quality by using DPPH free radical scavenging rate. And through the response surface analysis to opti- mize brewing conditions of Duobei Tea. Our result indicated that the best brewing conditions were material liquid ratio 1 ： 48 （g/mL）,brewing time 3.8 rain and brewing temperature 80 ℃.At this time the tea of DPPH free radical scavenging rate was the highest available. The studies had shown that the tea had good antioxidant activity under the optimal process conditions. Duobei Tea with good antioxidant activity had the potential to be developed as a natural antioxidant. For scientifically drinking and utilizing of Duobei Tea provides valuable references.