响应面-主成分分析法优化大曲发酵桑叶茶工艺

为研究大曲-多菌种耦合-发酵桑叶茶的品质，以大曲接种量、初始糖度、发酵温度和叶子含水量为工艺指标，研究不同工艺参数对桑叶茶黄酮、氨基酸、总酚和感官品质的影响，通过响应面-主成分分析法确定最佳工艺。实验结果表明: 发酵桑叶茶的最佳工艺条件为:叶子含水量65%，大曲接种量8%，初始糖度6%，发酵温度30 ℃，规范化综合得分为0.996±0.02，与理论规范化综合得分1.0105±0.01接近。在此条件下，得到发酵桑叶茶黄酮含量为35.81 mg/g，氨基酸含量为1.38 mg/g，总酚含量为16.68 mg/g。本实验通过响应面－主成分分析法优化桑叶茶发酵工艺, 为桑叶茶的开发利用提供一定的数据支持。

Optimization of Fermentation Technology of Daqu Mulberry Leaf Tea by Response Surface Method and Principal Component Analysis

In order to study the quality of daqu-multi-strain coupling-fermentation mulberry leaf tea, the amount of daqu inoculum, initial sugar content, fermentation temperature and leaf water content were used as the technological indexes to study the effects of different technological parameters on the flavonoids, amino acids, total phenols and sensory quality of mulberry leaf tea. The optimal process was determined by response surface-principal component analysis. The results showed that the optimum conditions for the fermentation of mulberry leaf tea were 65% leaf water content, 8% daqu inoculum, 6% initial sugar content, 30 ℃ fermentation temperature, and 0.996±0.02 standardized synthesis score, which was close to 1.0105±0.01 theoretical normalization synthesis score. Under these conditions, the contents of flavonoids, amino acids and total phenols in fermented mulberry leaf tea were 35.81, 1.38 mg/g and 16.68 mg/g, respectively. In this study, the fermentation process of mulberry leaf tea was optimized by response surface-principal component analysis (RSA-PCA), which provided certain data support for the development and utilization of mulberry leaf tea.