响应面曲线法优化豆葆茶饮用冲泡条件及其抗氧化能力研究

Optimizing Brewing Progress of Doubao Tea by the Response Surface Method and Its Antioxidant Effects

以绿原酸的提取率为指标,采用响应面曲线法对古方豆葆茶的饮用冲泡条件进行了优化,并对其抗氧化能力进行了研究。在单因素试验的基础上,采用Box-Behnken实验分别分析各因素之间的交互作用和显著性,以获得豆葆茶最佳饮用冲泡工艺。结果显示,豆葆茶最佳饮用冲泡条件是:冲泡时间20min,加水量23mL/g,冲泡温度90℃,该条件下豆葆茶有效活性成分绿原酸的提取率达到最大,为2.219%。豆葆茶水提物对羟基自由基和超氧阴离子的清除率测定结果显示其具良好的体外抗氧化活性。

By using the response surface method,the optimizing brewing progress of Doubao tea in water bath were studied by using the extraction of chlorogenic acid as the index.The brewing process was optimized by Box-Behnken designed on the basis of a series of single-factor experiments.The results showed that the best brewing conditions of Doubao tea were brewing time of 20 min,and adequate amount was 23 mL/g,brewing temperature was 90℃.Under the optimal conditions,the maximum extraction rate of Chlorogenic acid was 2.219%.The extract of Doubao tea could dramatically scavenge hydroxyl and superoxide anion free radicals,and inhibit erythrocyte hemolysis and liver mitochondrial swelling,it indicated that it had good antioxidant effect.