首页|参芪复合茶的研制及其抗氧化活性研究

参芪复合茶的研制及其抗氧化活性研究

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以黄芪、党参等药食同源药材和绿茶为原料,通过单因素试验、正交试验和响应面试验优化复合茶的配比和提取工艺,并检测其抗氧化能力和理化指标.结果表明:复合茶的最佳配比为黄芪3.0 g、党参5.0 g、绿茶2.0 g、枸杞0.5 g、大枣0.5 g,感官评分为90.66;最佳提取工艺为加水量150 mL、加热时间10 min、加热温度95℃,总黄酮和茶多酚含量分别为22.20 mg/g和30.77 mg/g;参芪复合茶的DPPH自由基清除率为84.21％,ABTS自由基清除率为93.17％,各项理化检测结果均符合国家相关标准.该研究不仅为药食同源新产品的开发提供了参考依据,同时促进了中国传统药食同源文化的传承与发展.
Development of Shenqi composite tea and its antioxidant activity analysis
Using medicine food homologous medicinal material such as Astragalus membranaceus and Codonop-sis pilosula,along with green tea as raw materials,the ratio and extraction process of Shenqi composite tea were optimized through single-factor experiments,orthogonal experiments,and response surface methodology.In addition,the antioxidant capacity and physicochemical indicators of the composite tea were determined.The results showed that the optimal ratio of the composite tea was 3.0 g of Astragalus membranaceus,5.0 g of Codonopsis pilosula,2.0 g of green tea,0.5 g of Lycium barbarum and 0.5 g of jujube,with the sensory score of 90.66.The optimal extraction process was 150 mL of water,heating time of 10 min,and heating tempera-ture of 95 ℃.The total flavonoid and tea polyphenol contents were 22.20 mg/g and 30.77 mg/g,respective-ly.The DPPH scavenging rate of the composite tea was 84.21％,and the ABTS+radical scavenging rate was 93.17％.All physicochemical test results complied with the relevant national standards.This study not only provides a reference for the development of new medicine food homologous products but also promotes the in-heritance and development of China's traditional medicine food homologous culture.

medicine food homologycomposite teasensory evaluation total flavonoidstea polyphenolsan-tioxidant ability

李婕、姜弢、李佳慧、周洁、魏冰斌、柴智、孙琳

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山西中医药大学中药与食品工程学院,山西晋中 030619

山西中医药大学中药炮制山西省重点实验室,山西晋中 030619

山西中医药大学继续教育学院,山西晋中 030619

山西中医药大学基础医学院,山西晋中 030619

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药食同源 复合茶 感官评价 总黄酮 茶多酚 抗氧化活性

山西省基础研究计划项目山西省重点研发计划项目山西省中医药管理局科研课题计划项目山西中医药大学科技创新能力培育计划项目

202303021211176201903D3212112022ZYYC1042020PY-YC-30

2024

10.19913/j.cnki.2095-8730msyj.2024.03.08

美食研究
扬州大学

美食研究

CHSSCD北大核心
影响因子：0.243
ISSN：1009-4717
年,卷(期)：2024.41(3)
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