响应面法优化核桃花茶浸提工艺

Optimization of the extraction techniques of the main dissolvable substances from walnut staminate flower tea using response surface method

试验以核桃雄花为原材料,按制茶工艺得核桃花茶。以多酚、黄酮及游离氨基酸浸提量为响应值,温度、时间、茶水比为3个考察因素,通过单因素及响应面法对核桃花茶浸提工艺进行优化。试验结果表明,优化后的核桃花茶浸提工艺为:温度97℃、时间42 min、茶水比1∶100 g/mL。在此条件下核桃花茶的多酚含量为42.01 mg/g,黄酮含量为68.16 mg/g,游离氨基酸含量为67.14 mg/g。最优条件下的浸提结果理论值与实际值误差较小,说明Design-Export软件建立的数学模型准确可靠。

Walnut flower was used as raw material to make walnut flower tea.The polyphenols,flavonoids and free amino acids were taken as response values,and the temperature,time and tea-water ratio were taken as the factors.The extraction technology of walnut staminate flower tea was optimized by single factor and response surface method.The experimental results showed that the optimized extraction process of walnut flower tea was conducted at 97℃for 42 min,and the tea ratio was 1:100 g/mL.Under these conditions,the content of polyphenols,flavonoids and free amino acids in walnut staminate flower tea was 42.01 mg/g,68.16 mg/g and 67.14 mg/g respectively.The error between the theoretical value and the actual value of the leaching results under the optimal conditions was small.It showed that the mathematical model established by design-export software was reliable.