摘要
以经过体外模拟的消化发酵模型后的沙棘叶亚临界水提液DPPH清除率为指标,优化了亚临界水提取沙棘叶的工艺条件:于121℃提取30 min,料液比为1︰20 g/mL。与常温晾干和常规的绿茶加工工艺制备的沙棘叶茶进行对比,沙棘叶亚临界水提液经过消化发酵模型后DPPH清除率(94.16%±1.08%)显著优于沙棘叶绿茶茶水(89.23%±1.04%),更优于常温晾干的沙棘叶茶水(86.19%±2.14%)(p>0.05)。此次研究首次将亚临界水提取技术应用于沙棘叶加工,为进一步改良沙棘叶茶加工工艺提供了新方法。
The subcritical water was used to extract sea buckthorn leaf in this study. The DPPH scavenging activity of its water extraction after an in vitro digestion and fermentation model was determined. The optimum extraction conditions were extraction for 30 min at 121 ℃, and solid-liquid ratio being 1︰20 g/mL. Under these conditions, the DPPH scavenging activity of subcritical water extract（94.16%±1.08%） after an in vitro digestion and fermentation model was determined, and further compared with those of sea buckthorn leaf dried at room temperature（86.19%±2.14%） and produce using conventional green tea processing technology（89.23%±1.04%）（p0.05）. These findings showed that the subcritical water extraction was suitable for making sea buckthorn leaf tea compared with green tea processing technology or direct drying.
作者
邓志云
许艺铧
DENG Zhiyun;XU Yihua(College of Traditional Chinese Medicine,Beijing University of Chinese Medicine,Beijing 100029;Beijing Zhongguancun Middle School,Beijing 100080)
出处
《食品工业》
CAS
北大核心
2018年第11期65-69,共5页
The Food Industry
关键词
沙棘叶
亚临界水提取技术
体外消化发酵模型
DPPH清除率
sea buckthom leaf
subcritical water extraction
in vitro digestion and fermentation model
DPPH scavenging activity
