浸提工艺对苦金甘凉茶总皂苷得率的影响

Effects of Extraction Technique on the Yeild of Total Saponin from Herbal Tea of Balsam Pear,Honeysuckle and Liquorice

以苦瓜、金银花和甘草为试材制作复合凉茶饮品,在浸提温度、时间和料液比单因素试验的基础上,通过正交试验优化苦金甘凉茶的浸提工艺。结果表明,苦金甘凉茶的最佳浸提工艺为:浸提温度90℃,浸提时间90 min,料液比1∶50(g/m L),按照该最佳工艺制作的苦金甘凉茶皂苷得率为4.78 mg/g。

To investigate the effect of extraction technique on the yeild of total saponin from balsam pear, honeysuckle and liquorice（BHL） herbal tea, the extracting conditions were optimized by single factor and orthogonal experiments. The results showed that the optimum extracting conditions of total saponin from BHL were as follows：extraction temperature 90 ℃, extraction time 90 min and solid-liquid ratio 1 ∶50（g/m L）. Under these conditons, the yeild of total saponin was 4.78 mg/g.