Position: Home > Articles > Study on the Extracting Conditions of Tengcha Beverage by Microwave
Hubei Agricultural Sciences
2009,48
(2)
432-434
正交优选藤茶饮料的微波提取工艺
作 者：
钟梅;陈玉琼
单 位：
华中农业大学园艺林学学院
关键词：
藤茶饮料;微波提取;总黄酮;水浸出物;色泽品质
摘 要：
应用正交试验设计,以水为溶剂,采用微波浸提方式,探讨了茶水比、微波辐射时间、微波功率3个因素对藤茶饮料茶汤品质的影响。结果表明,以茶水比1∶20,中火档微波加热60s浸提的茶汤品质最佳,其黄酮及水浸出物的含量都较高,汤色黄绿明亮,滋味爽口、回甘,是最好的提取条件。
译 名：
Study on the Extracting Conditions of Tengcha Beverage by Microwave
作 者：
ZHONG Mei,CHEN Yu-qiong (College of Horticulture and Forestry Science, Huazhong Agricultural University, Wuhan 430070,China)
关键词：
tengcha beverage; extraction by microwave; flavones; water extract; color of tengcha infusion
摘 要：
L27 (313) orthogonal design was applied to study the effects of the ratio of water and Tengcha,extracting time and microwave power on the quality of tengcha infusion. The results showed that the most suitable conditions were as following: the ratio of water and Tengcha 1:20, the extracting time 60 min, and the microwave power 495w(gentle heat rank).
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