【摘要】 本研究采用紫外分光光度法对12款槐米茶冲泡液中的芦丁含量进行了测定，研究了不同制作工艺对槐米茶的芦丁冲泡溶出率的影响。结果表明：12款槐米茶经过5次冲泡后，芦丁总溶出率在4.06%～13.13%。不同制作工艺对槐米茶中芦丁的冲泡溶出率有较大影响，芦丁整体溶出率由高到低分别是：熏蒸杀青10 min、晒干、微波炉低火模式处理10 min;熏蒸杀青10 min、晒干、炒黄；挤压破坏槐米结构，大火炒制杀青4 min,继而炒干、炒黄；90℃直接烘干。更多还原

【Abstract】 This study used UV spectrophotometry to determine the content of rutin in 12 types of Huaimi tea brewing solutions, and studied the effects of different production processes on the dissolution rate of rutin in Huaimi tea brewing. The results showed that after 5 rounds of brewing, the total dissolution rate of rutin in 12 types of Huaimi tea ranged from 4.06% to 13.13%. Different production processes have a significant impact on the brewing and dissolution rate of rutin in Huaimi tea. The overall dissolution rate of rutin from high to low is as follows: fumigation for 10 minutes, sun drying, microwave low heat mode treatment for 10 minutes; fumigation for 10 minutes, sun drying, and frying; crushing and damaging the structure of locust rice, stir frying over high heat for 4 minutes, followed by drying and yellowing; direct drying at 90 ℃.更多还原