摘要：为了优化维吾尔调和土茶总糖的提取条件，以总糖含量作为指标，采用苯酚-硫酸法测定维吾尔调和茶中总糖的含量。利用单因素实验和响应面法优化以此确定维吾尔调和茶中总糖的提取条件。通过单因素实验筛选提取温度、提取时间、料水比3个主要的试验因素,利用DesignExpertV8。0。6,根据Box-Benhnken设计原理采用3因素3水平的响应面分析方法,得到多元二次线性回归方程：Y=848。14+42。20A+3。39B+61。49C-4。71AB-14。82AC+2。87BC+6。84A2-3。58B2+0。93C2。研究表明影响维吾尔调和茶总糖提取量因素的顺序为料水比>温度>时间。在响应面法处理后得到最佳条件为：提取温度100℃，提取时间2。02h，料水比1:40。91664

毕业论文关键词：维吾尔调和土茶，总糖，响应面法，苯酚-硫酸法

Abstract: In order to optimize the extraction conditions of tea total sugar from Uygur, Phenol-Sulfuric acid methods were used for determination of contents of total sugar from Uygur with yeild of total sugar from Uygur as the indexes。 Single factor experiments and response surface methodology were made to determine the optimization of extraction conditions of total sugar from Uygur Tea。 Three main experiments including extraction temperature, extraction time and liquid-solid ratio were selected with the Design Expert V8。0。6。In accordance with Box-Benhnken of response surface methodology, and then gained a multiple linear regression model。 A multiple quadratic linear regression equation was obtained which was Y=848。14+42。20A+3。39B+61。49C-4。71AB-14。82AC+2。87BC+6。84A2-3。58B2+0。93C2。         The study demonstrated that total sugar yiled was most affected by the ratio of solution and material, followed by extraction temperature, extraction time。 The final best extraction conditions were follow:extraction temperature was 100  ℃, extraction time was 2。02 h ,the ratio of solution andmaterial was 140(g/g)。

Keywords: uygur blend tea, total sugar, response surface methodology, phenol-sulfuric acid method

目录

前言 5

1材料与仪器 5

1。1材料与试剂 5

1。2仪器 6

2试验方法 6

2。1总糖的提取方法 6

2。2标准曲线的制作 6

2。3总糖提取量的测定 7

2。4单因素实验结果与分析 7

2。4。1不同温度对总糖提取的影响 7

2。4。2不同时间对总糖提取的影响 8

2。4。3不同料水比对总糖提取的影响 9

2。5响应面分析法对提取工艺的优化 9

2。5。1响应面试验设计 9

2。5。2采用响应面法对维吾尔调和土茶提取条件的优化 9

2。5。3验证试验 13

结论 14

参考文献 15

致谢 16

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维吾尔调和茶是维吾尔保健茶类的一种，迄今已有1600年历史，明朝谈修在《滴露漫录》中就有所指：以其腥肉之食，非茶不消；青稞之热，非茶不解[1]。勤劳而且智慧的维吾尔人民通过日常生活中饮茶解腻助消化的习惯，又根据维吾尔医药学和经验，以茶为基础，添加多种药食两用植物，总结和实践出的一系列用于日常调养以增加营养[2]、预防疾病的功能性饮品，形成了独具特色的新疆维吾尔调和茶，该茶茶水汤色红浓，滋味芳香，醇厚可口[3]。