Comparison of Total Flavonoids Content of Cyclocarya paliurus Tea in Different Brewing Processes by Response Surface Methodology
Taking Cyclocarya paliurus(Batal.)IIjinskaja tea as the research object,three factors of brewing temperature,brewing time and brewing number of times were investigated,the effect of different brewing methods on C.Paliurus tea was optimized by the response surface method,and its absorbance was determined by NaNO2-Al(OH)3-NaOH method,and the total flavonoid content of C.Paliurus tea was calculated.The results showed that 100℃was the best brewing temperature,15 min was the best brewing time,and twice brewing was the best brewing number of times.Under these conditions,the total flavonoid content of C.Paliurus tea was 6.9813 mg/mL,the actual average value was 6.7604 mg/mL,the relative error between the response prediction value and the actual value was 3.16%,the relative error was small that the model was stable.This experiment can be supported for the brewing process of C.Paliurus tea through the effects of different factors on the total flavonoids content of C.Paliurus Tea,and solved the problem that the functional substances of C.Paliurus Tea can be released at the appropriate brewing temperature,brewing time and brewing number of time.
cyclocarya paliurus teadifferent brewing methodsthe total flavonoids
万方数据
维普
