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目的优选苦丁茶中绿原酸的正交水提取工艺条件。方法以苦丁茶中的活性成分绿原酸、隐绿原酸和新绿原酸总含量为评价指标,以加水量、浸泡时间、提取时间、提取次数为考察因素,通过L9(34)正交试验设计对苦丁茶水提工艺进行优选。结果最佳水提工艺为:第1次补足吸水量后加10倍量水,浸泡2h,其余每次加10倍量水,共提取3次,每次提取2h。结论优选的工艺稳定、可行,为苦丁茶中绿原酸类活性成分的进一步研究应用奠定良好基础。
Objective To optimize the extraction conditions of chlorogenic acid in Kuding tea. Methods Taking the total content of chlorogenic acid, latent chlorogenic acid and chlorogenic acid in the active ingredients of Kudingcha as evaluation index, the effects of adding water, soaking time, extraction time and extraction times were investigated by orthogonal test L9 (34) Experimental design of Kudingcha water extraction process optimization. Results The best water extraction process was as follows: the first time to make up the amount of water absorption plus 10 times the amount of water, soak 2h, the rest each time plus 10 times the amount of water, extracted a total of 3 times, each extraction 2h. Conclusion The optimal process is stable and feasible, which lays a good foundation for the further research and application of chlorogenic acids in Kudingcha.