藜麦茶加工工艺及酚类物质组成分析

以感官评分和总酚含量为评价指标，首先采用Plackett-Burman设计对藜麦茶加工工艺的主要影响因素进行筛选，再联合响应面试验对显著影响因素进行优化，建立藜麦茶的最优工艺条件，并利用高效液相色谱对藜麦和藜麦茶的酚类物质组成进行解析。结果表明：藜麦茶的最优工艺条件为烘干时间30 min、焙烤温度201 ℃、焙烤时间10 min。在此条件下制得的藜麦茶感官评分为86.32，总酚含量为3.73 mg/g。与藜麦相比，藜麦茶酚类物质含量更高，游离态酚类含量和黄酮含量分别增加了54%、16%，游离态总酚指数和结合态总酚指数分别是藜麦的2.3倍和1.2倍，其中没食子酸、原儿茶酸、芦丁、槲皮素和山柰酚含量增加最显著。

Optimization of Processing Conditions and Phenolic Composition Analysis of Quinoa Tea

The selection and optimization of processing parameters as well as their levels for the production of quinoa tea were done by the combined use of Plackett-Burman design and response surface methodology. Sensory score and total phenolic content were employed as the response variables. The composition of phenolic compounds in quinoa and quinoa tea were analyzed by high performance liquid chromatography (HPLC). Results showed that the optimal processing conditions were as follows: drying for 30 min and then baking at 201 ℃ for 10 min. The sensory score of quinoa tea produced under these conditions was 86.32 points and total phenolic content was 3.73 mg/g. Compared with quinoa, the phenolic content of quinoa tea was higher; the contents of free phenolics and free flavonoids increased by 54% and 16%, respectively, and the free total phenols index and the bound total phenols index were 2.3 and 1.2 times as high as those of quinoa, respectively. The contents of gallic acid, protocatechuic acid, rutin, quercetin and kaempferol increased most significantly.