摘要:
以柠檬香茅草为主要原料,添加少量甜菊、薄荷、茉莉花、金盏花,采用单因素试验和正交试验研究最佳的原料配比,以及料液比、浸提温度、浸提时间等因素对柠檬香茅草花茶主要保健成分(多糖、黄酮)和提取液品质(汤色、香气、滋味)的影响。结果表明,单因素试验优选的最佳浸提条件是料液比为1∶60、浸提温度100℃、浸提时间80 min,在此浸提条件下,黄酮的溶出量分别比其他处理增加了35.26%~148.0%、63.3%~244.8%和5.5%~62.31%;多糖的溶出量分别比其他处理增加了0%~34.8%、17.6%~119.8%和2.7%~19.4%。而正交试验筛选的最佳浸提条件为料液比1∶60、浸提温度80℃、浸提时间80min,其浸提液汤色黄绿、透明,香气清香、姜味不明显,甜味适中、回甘。以上结果表明,单因素试验和正交试验的浸提温度参数有差异,如果要提取保健成分,浸提温度应选择100℃为宜,若生产饮料,最好选择80℃。正交试验优选的最佳原料配比,从提取保健成分的角度考虑,柠檬香茅、甜菊、薄荷、双花(茉莉花和金盏花)的最佳配比为5∶1.5∶1.0∶0.5;若作为饮品应选择3.5∶0.5∶1.0∶1.5的配比为佳。
Abstract:
Effects of extracting factors,the ratio of raw materials,the ratio of raw material to water,extraction temperature and extraction time,on healthy ingredients(polysaccharides and flavonoids contents)and the extract quality(liquor colour,aroma and taste)of lemongrass tea had been studied on the basis of single factor test and orthogonal test with lemongrass as the main material,added with a little stevia,mint,jasmine and marigold.The results showed that the optimal extracting conditions were 100℃,80 min and the ratio of raw material to water 1∶60in the single factor test.With the extracting conditions,the elution volume of flavonoids increased by 35.26%-148.0%,63.3%-244.8% and 5.5%-54.6% as compared with other treatments respectively,and the elution volume of polysaccharides increased by 0%-34.8%,17.6%-119.8% and 2.7%-19.4%,respectively.However,in the orthogonal test,the optimal extracting conditions were 80℃,80 min and the ratio of raw material to water 1∶60,and the extraction liquid was weak ginger,moderate sweet,transparent and yellowish liquid.it suggested that the best ratio of raw material to water is 1∶60for extracting healthy ingredients,and it was 1∶80for producing soft drinks considering the difference of the ratio of raw material to water between single factor test and orthogonal test.Based on the orthogonal test,the best ratio of raw materials(lemongrass∶stevia:mint∶jasmine and marigold)was 5∶1.5∶1.0∶0.5for health ingredients and 3.5∶0.5∶1.0∶1.5for soft drinks.
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