湖南中医药大学学报2016，Vol.36Issue(11)：56-59,4.DOI:10.3969/j.issn.1674-070X.2016.11.015
响应面设计试验法优化复方药茶饮料提取工艺参数
Optimization of Extraction Process of Compound Herb Tea Drink by Response Surface Methodology
摘要
Abstract
Objective To optimize the extraction process of Compound Herb Tea Drink, provide the basis for industrial production. Methods The tea polyphenols in tea as the evaluation index was determined by Folin phenol method. The extraction parameters of Compound Herb Tea Drink were optimized by the response surface design method, and the extraction times were investigated by single factor. Results The herb tea is crushed into 20 meshes, 92 ℃ hot dipping method for 2 times. The amount of water for first time is 16 times of tea, extraction time for 25 min. The amount of water second time is 12 times of tea, extraction time for 25 min. Conclusion According to the preparation process of c Compound Herb Tea Drink can get the most of keeping the smell of tea, and the extraction process is feasible, scientific and reasonable.关键词
复方药茶饮料/响应面设计试验法/福林酚法/茶多酚/热浸法Key words
Compound Herb Tea Drink/response surface methodology/Folin-phenol reagent method/tea polyphenol/hot dipping method分类
医药卫生引用本文复制引用
肖作为,陈光宇,葛云鹏,谭琥,陈子硕,罗堃,彭思源,何群..响应面设计试验法优化复方药茶饮料提取工艺参数[J].湖南中医药大学学报,2016,36(11):56-59,4.基金项目
湖南中医药大学校企合作科研项目（50010026）；湖南省科技厅软科学研究计划（2013ZK3006）；湖南省教育厅一般项目（12C0257）；湖南省教育厅科研项目（13c671）；湖南省“中药学”重点学科资助（湘教通[2011]76号）；湖南大学生创新课题（0110-0901002016）。 （）
