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中国精品科技期刊2020
王婉莹, 张鑫瑶, 肖伟, 郭建军, 许利嘉, 肖培根. BoxBehnken响应面法设计藤茶抗氧化活性的最优冲泡工艺[J]. 食品工业科技, 2014, (09): 216-220. DOI: 10.13386/j.issn1002-0306.2014.09.039
引用本文: 王婉莹, 张鑫瑶, 肖伟, 郭建军, 许利嘉, 肖培根. BoxBehnken响应面法设计藤茶抗氧化活性的最优冲泡工艺[J]. 食品工业科技, 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
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

BoxBehnken响应面法设计藤茶抗氧化活性的最优冲泡工艺

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

  • 摘要: 采用Box-Behnken法对藤茶抗氧化活性的最优冲泡工艺进行设计。以DPPH自由基清除率为抗氧化活性的评价指标,模拟日常实际冲泡条件,研究冲泡温度、冲泡次数、单次冲泡时间、料液比和水质对藤茶DPPH自由基清除活性的影响。在单因素实验的基础上,利用Box-Behnken实验设计进行响应面分析,对藤茶的冲泡工艺进行优化。结果表明,冲泡工艺选择为冲泡温度80℃,单次冲泡时间5.8min,料液比1∶56g/mL时,藤茶茶汤对DPPH自由基清除活性最高。本研究为更科学地饮用藤茶提供了理论指导和参考依据。 

     

    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.

     

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