响应面优化维吾尔调和茶提取工艺及抗氧化活性
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摘要
利用印度豆蔻、红花、玫瑰花、丁香、薄荷、小茴香、甘草、干姜、姜黄、茯砖茶配制了维吾尔调和茶,并以其为研究对象,在单因素的基础上,考察提取时间、提取温度、料液比对维吾尔调和茶总酚提取量的影响;进一步采用BoxBehnken法优化维吾尔调和茶浸提工艺,并考察了维吾尔调和茶的抗氧化活性。结果表明,最优工艺条件为提取时间24 min、提取温度85.5℃、料液比1∶54(g/g)。在此条件下获得的实际总酚提取量为(46.86±0.814)mg/g,p=0.1723与预测值无显著性差异。维吾尔调和茶具有较好的还原能力,ABTS~+、DPPH自由基清除作用的IC_(50)分别为:30.837、13.399 mg/m L,说明维吾尔调和茶具有较好的抗氧化活性。
The research objective was to study the optimization extraction process of Uighur medicinal tea by Box-Behnken method with total phenol as the standard using green cardamom,safflower,rose,clove,peppermint,fennel,licorice,ginger,turmeric and Fu brick tea.Optimization of the antioxidant activity and TPP from Uighur medicinal tea was carried using a single factor.The optimum extraction variables include extraction time,temperature and the ratio of solid and liquid because of the extraction parameters have a big effect on the extraction of TPP and antioxidant activity of Uighur medicinal tea.The optimal extraction conditions were determined as:extraction time 24 min,extraction temperature 85.5℃,liquid to material ratio1∶54 g/g.Under such extraction process,the yield of polyphenols was(46.86±0.814)mg/g,p=0.1723 there was no significant difference in result.The IC_(50)of ABTS~+and DPPH were as follows:30.837 mg/m L and 13.399 mg/m L,suggesting strong reducing power and total antioxidant capability with Uighur medicinal tea.
The research objective was to study the optimization extraction process of Uighur medicinal tea by Box-Behnken method with total phenol as the standard using green cardamom,safflower,rose,clove,peppermint,fennel,licorice,ginger,turmeric and Fu brick tea.Optimization of the antioxidant activity and TPP from Uighur medicinal tea was carried using a single factor.The optimum extraction variables include extraction time,temperature and the ratio of solid and liquid because of the extraction parameters have a big effect on the extraction of TPP and antioxidant activity of Uighur medicinal tea.The optimal extraction conditions were determined as:extraction time 24 min,extraction temperature 85.5℃,liquid to material ratio1∶54 g/g.Under such extraction process,the yield of polyphenols was(46.86±0.814)mg/g,p=0.1723 there was no significant difference in result.The IC_(50)of ABTS~+and DPPH were as follows:30.837 mg/m L and 13.399 mg/m L,suggesting strong reducing power and total antioxidant capability with Uighur medicinal tea.
引文
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[2]张红.探析维吾尔语中茶文化[D].乌鲁木齐:新疆师范大学,2012.
[3]卡丽比努尔·买合木提.维吾尔族茶文化研究[D].乌鲁木齐:新疆大学,2012.
[4]再比拉·艾哈买提江.新疆维吾尔族“恰依”文化研究[D].南京:南京师范大学,2013.
[5]何鑫.一种凉茶饮料的研制[D].青岛:中国海洋大学,2015.
[6]和丽媛,李智康,唐敏,等.国内外茶饮品研制之研究进展[J].轻工科技,2017(3):5-14.
[7]尹军峰,林智.国内外茶饮料加工技术研究进展[J].茶叶科学,2002,22(1):7-13.
[8]王莎莎,马力.茶饮料的加工技术进展[J].饮料工业,2009,12(4):1-5.
[9]中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.GB/T 21733-2008茶饮料[S].北京:中国标准出版社,2008.
[10]中华人民共和国国家质量监督检验检疫总局中国国家标准化管理委员会.GB/T 8313-2008茶叶中茶多酚和儿茶素类含量的检测方法[S].北京:中国标准出版社,2008.
[11]Reddy P E,Manohar S M,Reddy S V,et al.Ferric reducing ability of plasma and lipid peroxidation in hemodialysis patients:Intradialytic changes.[J].International journal of nephrology&urology,2010,2(3):414-421.
[12]Riceevans C A.Measurement of total antioxidant activity as a marker of antioxidant status in vivo:Procedures and limitations[J].Free Radical Research,2000,33 Suppl(Suppl):S59-66.
[13]Zeng W C,Zhang Z,Gao H,et al.Chemical composition,antioxidant,and antimicrobial activities of essential oil from pine needle(Cedrus deodara).[J].Journal of Food Science,2012,77(7):C824-C829.
[14]Floegel A,Kim D O,Chung S J,et al.Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods.[J].Journal of Food Composition&Analysis,2011,24(7):1043-1048.
[15]Tang Y Z,Liu Z Q.Free-radical-scavenging effect of carbazole derivatives on DPPH and ABTS radicals[J].Journal of the American Oil Chemists Society,2007,84(12):1095-1100.
[16]Zeng W C,Zhang Z,Gao H,et al.Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction.[J].Carbohydrate Polymers,2012,89(2):694-700.
[17]Omp S,Tejk B.DPPH antioxidant assay revisited.[J].Food Chemistry,2009,113(4):1202-1205.
[18]Indradi R B,Fidrianny I,Wirasutisna K R.DPPH scavenging activities and phytochemical content of four asteraceae plants[J].International Journal of Pharmacognosy&Phytochemical Research,2017,9(6):755-759.