芦笋叶速溶茶微波辅助浸提工艺研究.PDF

※工艺技术 食品科学 2010, Vol. 31, No. 16 1 1 1 , 2 2 蔡广霞 ，陈季旺 * ，王元凤 ，魏新林 (1.武汉工业学院食品科学与工程学院，湖北 武汉 430023 ；2.上海师范大学生命与环境科学学院，上海 200234) 研究芦笋速溶茶微波浸提工艺。以黄酮提取率为指标，采用响应面分析法对影响速溶茶品质的主要因素 ( 微波功率、提取时间、液料比、浸提次数) 进行优化，建立影响因素与响应值之间的函数关系。结果表明最佳 工艺条件为：微波功率 560W ，液料比 17:1(mL/g)，时间32s ，浸提次数 1 次。在该工艺条件下，黄酮提取率为 90.28%，速溶茶中黄酮含量为58.41mg/g 干基。表明速溶茶微波辅助提取的条件优化合理可行，可为生产提供依据。 ：芦笋；速溶茶；微波技术；黄酮；响应面分析 Optimization of Microwave-assisted Extraction of Asparagus officinalis Leaves to Provide a Flavonoids-enriched Infusion for Instant Tea Production 1 1, 2 2 CAI Guang-xia ，CHEN Ji-wang *，WANG Yuan-feng ，WEI Xin-lin (1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China； 2. College of Life and Environment Sciences, Shanghai Normal University, Shanghai 200234, China) Abstract ：In order to provide an Asparagus officinalis leaf infusion with higher content of flavonoids for asparagus instant tea production, key process conditions (i.e., microwave power, extraction duration and number, and ratio of liquid to material) for the microwave-assisted extraction of Asparagus officinalis leaves were optimized by response surface methodology. Under the following optimized extraction conditions: microwave power 560 W, ratio of liquid to material 17:1 (mL/g), extraction duration 32 s and extraction number 1, the extraction yield of flavonoids was 90.28%. The content of flavonoids in the asparagus instant tea produced was 58.41 mg/g (dry basis). Key words ：Asparagus officinalis ；instant tea ；microwave technology ；flavonoids；respone surface met