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

WANG Wan-ying; ZHANG Xin-yao; XIAO Wei; GUO Jian-jun; XU Li-jia; XIAO Pei-gen

doi:10.13386/j.issn1002-0306.2014.09.039

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Science and Technology of Food Industry > 2014 > (09): 216-220. > DOI: 10.13386/j.issn1002-0306.2014.09.039

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

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

Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College
Key Laboratory of Bioactive Substances and Resources Utilization ofChinese Herbal Medicine, Ministry of Education
Qiannan Medical College for Nationalities

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Received Date: September 17, 2013

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Abstract

Abstract

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.
- Ampelopsis grossedentata,
- antioxidant acitivity,
- daily brewing tea,
- response surface analysis

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