【摘要】 目的:研究青钱柳速溶茶的制备工艺及其抗氧化性。方法:以青钱柳为原料，采用超声辅助酶法制备茶汤，进一步冷冻干燥制得速溶茶，以得率为指标，通过单因素试验和Box-Behnken设计-效应面法优化青钱柳速溶茶的制备工艺，同时考察了青钱柳速溶茶的抗氧化性。结果:青钱柳速溶茶的最佳工艺条件为：料液比1∶31,酶浓度0.8%,酶解温度46℃,酶解时间29 min,青钱柳速溶茶得率为18.21%;其对DPPH自由基和ABTS自由基的清除率IC₅₀分别为14.23 mg/mL和13.07 mg/mL。结论:该工艺制备的青钱柳速溶茶得率好，冲泡后为浅黄色，澄清度高，清爽香醇，饮后甘甜，且对DPPH自由基和ABTS自由基具有一定的清除作用。更多还原

【Abstract】 In this study, the preparation process of Cyclocarya paliurus instant tea was optimized, and its antioxidant activity was analyzed.Using Cyclocarya paliurus as the raw material, tea soup was prepared by using ultrasound assisted enzyme method, and then freeze-dried to obtain Cyclocarya paliurus instant tea.The yield was used as the indicator, and the preparation process of Cyclocarya paliurus instant tea was optimized through single factor experiments and Box Behnken design-response surface methodology.At the same time, the antioxidant activity of Cyclocarya paliurus instant tea was investigated.The optimal process conditions were determined as follows: solid-liquid ratio 1∶31,enzyme concentration 0.8%,enzymatic hydrolysis temperature 46 ℃,enzymatic hydrolysis time 29 min.Under the above conditions, the yield of Cyclocarya paliurus instant tea was 18.21%,and the IC₅₀ of its DPPH and ABTS radical scavenging rate was 14.23 mg/mL and 13.07 mg/mL,respectively.The Cyclocarya paliurus instant tea prepared by this process was light yellow after brewing, with high clarity, refreshing and mellow taste, and sweet after-taste.The instant tea had a certain scavenging effect on DPPH and ABTS free radicals.更多还原