【摘要】 以黄山贡菊为材料,以浸提温度、料液比、浸提时间为主要影响因素,对贡菊浸提工艺进行探索。在单因素试验基础上,通过Box-Benhnken中心组合设计试验,以浸提液中总黄酮含量（R₁）、绿原酸含量（R₂）、香气成分百分含量（R₃）为响应值对浸提工艺优化。响应面法分析结果表明最佳浸提温度为92℃、料液比为1∶75（g∶m L）,浸提时间为24 min,在此条件下进行验证试验,浸提液中的总黄酮、绿原酸、香气成分百分含量分别达到4.917 g/100 g、0.417 g/100 g和85.024%。更多还原

【Abstract】 With Huangshan Chrysanthemums as the raw material,and extraction temperature,ratio of material to water,and extraction time were selected as the main influence factors. Based on the single factor experiment and BoxBenhnken core combination,the total flavones content（ R₁）,the chlorogenic acid content（ R₂） and the aroma component content（ R₃） were used as the response values to optimum extracting technology. The optimal extraction conditions were: temperature 92 ℃,the ratio of material and water 1∶ 75,the extraction time 24 min. Under these conditions,conducting the verification test,the content of the total flavones,the chlorogenic acid and the aroma component content in the extracting liquor reached to 4. 917,0. 417 g /100 g and 85. 024%,respectively.更多还原