食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2015年
6期
53-56
,共4页
金荞麦%花茶%总黄酮
金蕎麥%花茶%總黃酮
금교맥%화다%총황동
Fagopyrum cymosum%sented tea%total flavonoids
探讨金荞麦花茶的开发工艺。以单因素试验和正交试验设计方法寻找金荞麦花茶的最优浸泡条件，以紫外分光光度法测定金荞麦中总黄酮的含量。金荞麦花茶以液料比1∶50，90℃浸泡3次，每次30 min，为最佳浸泡工艺。
探討金蕎麥花茶的開髮工藝。以單因素試驗和正交試驗設計方法尋找金蕎麥花茶的最優浸泡條件，以紫外分光光度法測定金蕎麥中總黃酮的含量。金蕎麥花茶以液料比1∶50，90℃浸泡3次，每次30 min，為最佳浸泡工藝。
탐토금교맥화다적개발공예。이단인소시험화정교시험설계방법심조금교맥화다적최우침포조건，이자외분광광도법측정금교맥중총황동적함량。금교맥화다이액료비1∶50，90℃침포3차，매차30 min，위최가침포공예。
investigation of Fagopyrum dibotrys (D.Don) Hara scented tea's exploit crafts method:designed both in single factor test and orthogonal test to optimize the manufacture crafts of Fagopyrum dibotrys scented tea,in the way of uv spectrophotometry to text the contents of total flavonoids result:Liquid to material ratio 1∶50,soak in 90℃for three times,30 mins everytime was best extraction technology.
