摘要
以决明茶中总蒽醌含量为主要指标,用正交实验法对决明子的提取工艺进行了选择,实验选择固液比、提取时间、温度、原料状态四个因素,每个因素取三个水平。结果表明,固液比为1∶30、提取时间40min、温度90℃、原料处理方式为微波炉烘过的,是决明茶的最佳提取工艺。
The extraction of Cassia Tea using the total content of anthraquinonea as the main index was optimized by orthogonal test. The effects of four factors including the proportion of water volume, the time of extraction, the temperature of extraction and the pretreatment were investigated and the optimum conditions of extraction were obtained as forrows： 30 times water based on the weight of Cassia Tea microwave oven-dried Cassia Tea at 90℃ for 40min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第4期142-143,共2页
Science and Technology of Food Industry
关键词
决明茶
蒽醌
正交实验
Cassia Tea
anthraquinonea
orthogonal test
