WANG Wan-ying, ZHANG Xin-yao, XIAO Wei, GUO Jian-jun, XU Li-jia, XIAO Pei-gen. Optimization of brewing conditions for vine tea ( Ampelopsis grossedentata) by Box-Behnken design-response surface method[J]. Science and Technology of Food Industry, 2014, (09): 216-220. DOI: 10.13386/j.issn1002-0306.2014.09.039
Citation: WANG Wan-ying, ZHANG Xin-yao, XIAO Wei, GUO Jian-jun, XU Li-jia, XIAO Pei-gen. Optimization of brewing conditions for vine tea ( Ampelopsis grossedentata) by Box-Behnken design-response surface method[J]. Science and Technology of Food Industry, 2014, (09): 216-220. DOI: 10.13386/j.issn1002-0306.2014.09.039

Optimization of brewing conditions for vine tea ( Ampelopsis grossedentata) by Box-Behnken design-response surface method

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  • Received Date: September 17, 2013
  • In order to optimize the brewing conditions on the antioxidant activity of a cup of vine tea ( Ampelopsis grossedentata) , different extraction parameters such as temperature, solid-liquid ratio, time and frequency, kind of water on the DPPH radical scavenging rate of vine tea were investigated by Box- Behnken design- response surface method.The results showed that the optimum brewing conditions for vine tea were as follows: temperature 80℃, time 5.8min and solid- liquid ratio 1 ∶ 56 ( g /mL) , then the DPPH radical- scavenging activity of vine tea reached the best.The research provide theoretical guidance and reference for scientific drinking way of vine tea.
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