响应面优化维吾尔调和茶提取工艺及抗氧化活性

利用印度豆蔻、红花、玫瑰花、丁香、薄荷、小茴香、甘草、干姜、姜黄、茯砖茶配制了维吾尔调和茶,并以其为研究对象,在单因素的基础上,考察提取时间、提取温度、料液比对维吾尔调和茶总酚提取量的影响;进一步采用Box-Behnken法优化维吾尔调和茶浸提工艺,并考察了维吾尔调和茶的抗氧化活性。结果表明,最优工艺条件为提取时间24 min、提取温度85.5 ℃、料液比1:54 (g/g)。在此条件下获得的实际总酚提取量为(46.86±0.814) mg/g,p=0.1723与预测值无显著性差异。维吾尔调和茶具有较好的还原能力,ABTS+、DPPH自由基清除作用的IC₅₀分别为:30.837、13.399 mg/mL,说明维吾尔调和茶具有较好的抗氧化活性。

Optimization of extraction technique of Uighur medicinal tea by response surface methodology and its antioxidant activity

The research objective was to study the optimization extraction process of Uighur medicinal tea by Box-Behnken method with total phenol as the standard using green cardamom, safflower, rose, clove, peppermint, fennel, licorice, ginger, turmeric and Fu brick tea. Optimization of the antioxidant activity and TPP from Uighur medicinal tea was carried using a single factor. The optimum extraction variables include extraction time, temperature and the ratio of solid and liquid because of the extraction parameters have a big effect on the extraction of TPP and antioxidant activity of Uighur medicinal tea. The optimal extraction conditions were determined as:extraction time 24 min, extraction temperature 85.5℃, liquid to material ratio 1:54 g/g.Under such extraction process, the yield of polyphenols was (46.86±0.814) mg/g, p=0.1723 there was no significant difference in result. The IC₅₀ of ABTS+and DPPH were as follows:30.837 mg/mL and 13.399 mg/mL, suggesting strong reducing power and total antioxidant capability with Uighur medicinal tea.