热带作物学报2018，Vol.39Issue(3)：588-594,7.DOI:10.3969/j.issn.1000-2561.2018.03.029
速溶鹧鸪茶的提取工艺优化及挥发性成分分析
Extraction Optimization and Analysis of Volatile Components of Instant Mallotus oblongifolius
初众 1郭莹 2张彦军 1贺书珍 3钱镭1
作者信息
- 1. 中国热带农业科学院香料饮料研究所,海南万宁571533
- 2. 海南省热带香料饮料作物工程技术研究中心,海南万宁571533
- 3. 黑龙江东方学院食品与环境工程学部,黑龙江哈尔滨150086
- 折叠
摘要
Abstract
The effects of ultrasonic time,extraction temperature,liquid ratio on the interaction of polyphenol content(Y1),total free amino acid (Y2) and aqueous extract (Y3) were investigated using response surface method in the study.The instant tea powder (Mallotus oblongifolius) was obtained after extract dried.Headspace-solid phase microextraction-gas chromatography-mass spectronic (HS-SPME-GC-MS) was used to evaluate the volatile components of the tea powder and instant powder.The technological parameters of the optimized instant powder were ultrasonic time 28 min,temperature 58 ℃ and the liquid ratio of 1:21.Under the optimal conditions,showed the polyphenol content,total free amino acid and aqueous content in the water extract was 14.53％,20.97 mg/g,33.45％,respectively.A total of 72 volatile components were identified by GC-MS,including 44 components in the tea powder,52 components in the instant powder,and 26 components were found in the powders.The study could provide a theoretical support for the production process conditions of Mallotus oblongifolius.关键词
速溶鹧鸪茶/工艺优化/响应面法/挥发性成分Key words
instant mallotus oblongifolius/process optimization/response surface method/volatile component分类
轻工纺织引用本文复制引用
初众,郭莹,张彦军,贺书珍,钱镭..速溶鹧鸪茶的提取工艺优化及挥发性成分分析[J].热带作物学报,2018,39(3):588-594,7.
