文献类型：期刊文献

中文题名：菊花茶冲泡工艺优化

英文题名：An Optimized Method for Infusing Chrysanthemum Tea

作者：姜慧[1];王美萍[1];田彤[1];张琦[1];修宇[1]

第一作者：姜慧

机构：[1]北京联合大学旅游学院

第一机构：北京联合大学旅游学院

年份：2011

卷号：32

期号：22

起止页码：152-155

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：绿原酸;菊花茶;冲泡;总黄酮

外文关键词：chlorogenic acid; Chrysanthemum tea; infusing; total flavonoids

摘要：以茶汤中的绿原酸和总黄酮含量为测定指标,确定菊花茶最佳冲泡工艺。采用高效液相色谱法测定绿原酸的含量,分光光度计法测定总黄酮的含量。结果表明,当用120mL的100℃的水冲泡2g菊花茶1次、冲泡时间为15min时,茶汤中的绿原酸和总黄酮含量最高,此时的菊花茶汤中功效成分含量最高。
Chrysanthemum has great medicinal value and its infusion can also be drunk and is very popular in China.Chlorogenic acid and total flavonoids are important components in Chrysanthemum.The contents of total flavonoids and chlorogenic acid in Chrysanthemum were measured by HPLC in this study.We found that after infusing 2 g of Chrysanthemum in 120 mL of 100 ℃ water for 15 min once,both the contents of total flavonoids and chlorogenic acid in the obtained infusion reached maximum.