【摘要】 以青钱柳茶为研究对象，考察了冲泡温度、冲泡时间和冲泡次数3个因素，利用响应面法优化不同冲泡方式对青钱柳茶的影响，并通过NaNO₂-Al（OH）₃-NaOH法测定其吸光度，计算青钱柳茶总黄酮含量。结果显示水温为100℃是青钱柳茶冲泡的最佳温度，15 min为最佳冲泡时间和2次冲泡则为最佳冲泡方式。在最佳的冲泡条件下青钱柳茶总黄酮含量为6.9813 mg/mL，实际平均值为6.7604 mg/mL，响应预测值与实际值相对误差为3.16%，误差较小。本实验通过不同因素对青钱柳茶总黄酮含量的影响，有效为青钱柳茶在冲泡过程中提供数据支撑，解决了青钱柳茶在冲泡温度、冲泡时间和冲泡次数功能物质能够最大释放。更多还原

【Abstract】 Taking Cyclocarya paliurus（Batal.）IIjinskaja tea as the research object, three factors of brewing temperature, brewing time and brewing number of times were investigated, the effect of different brewing methods on C. Paliurus tea was optimized by the response surface method, and its absorbance was determined by NaNO₂-Al（OH）₃-NaOH method, and the total flavonoid content of C. Paliurus tea was calculated. The results showed that 100 ℃ was the best brewing temperature, 15 min was the best brewing time, and twice brewing was the best brewing number of times. Under these conditions, the total flavonoid content of C.Paliurus tea was 6.9813 mg/mL, the actual average value was 6.7604 mg/mL, the relative error between the response prediction value and the actual value was 3.16 %,the relative error was small that the model was stable. This experiment can be supported for the brewing process of C. Paliurus tea through the effects of different factors on the total flavonoids content of C. Paliurus Tea, and solved the problem that the functional substances of C. Paliurus Tea can be released at the appropriate brewing temperature, brewing time and brewing number of time.更多还原