摘要
目的:研究松针中总黄酮的最佳提取工艺以及研制松针复合袋泡茶。方法:采用乙醇浸提法对马尾松松针中的总黄酮进行提取,采用正交试验设计用L9(34)优化确定出最佳提取工艺。将马尾松松针与山楂、决明子、绿茶复合配伍研制复合袋泡茶。结果:松针中总黄酮的最佳提取工艺为提取温度为40℃、提取时间为180min、乙醇浓度为80%、料液比为1∶12,提取率为6.42%;复合袋泡茶的最佳配比即粒度40—60目、净含量为1.5g、茶叶量20%。结论:该工艺实现了松针总黄酮提取工艺的优化,复合袋泡茶呈色泽鲜明的黄绿色,香气浓郁怡人、口感清爽,是一款具有开发前景的功能性饮料。
[Objective] To study the optimum extraction process of total flavonoids from pine needles and develop composite teabag. [.Method] Using ethanol extraction method, total flavonoids were extracted from pine needles. The best optimization was determined using orthogonal experimental design table L9 （3^4）. The pine needles of hawthorn, cassia, green tea were developed into composite teabag. [Result] Optimum extraction process was extraction temperature 40℃, extraction time 180min, ethanol concentration 80% , solid-Liquid ratio 1 ： 12, the highest extraction yield of total flavonoids 6. 42% , and the best ratio of composite teabag was between 40 mesh and 60 mesh particle size, the net content was 1.5g, the percentage of tea was 20%. [Conclusion] The process achieved the optimal extraction process of total flavonoids from needles, composite teabag was distinctive yellow-green color, pleasant aroma, refreshing taste, which was a functional beverage having development prospect.
出处
《中国食物与营养》
2015年第2期53-56,共4页
Food and Nutrition in China
关键词
马尾松松针
黄酮
提取工艺
复合袋泡茶
pine needle
flavonoid
extraction process
composite teabag
作者简介
曾菲（1992-），女，在读本科生，研究方向：功能性食品。
通讯作者：夏道宗（1978-），男，博士，硕士生导师，副教授，研究方向：天然产物与功能性食品。
