关键词: 藜麦茶, 响应面法, 高效液相色谱, 游离态酚类, 结合态酚类

Abstract: 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.

Key words: quinoa tea, response surface methodology, HPLC, free phenolics, bound phenolics