Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds

doi:10.3969/j.issn.1000-2006.201609044

Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds

CAO Yanni, MAO Huimin, SHANG Xulan, FANG Shengzuo, YU Simin

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2017, Vol. 41 ›› Issue (04) : 19-24.

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JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2017, Vol. 41 ›› Issue (04) : 19-24. DOI: 10.3969/j.issn.1000-2006.201609044

Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds

CAO Yanni, MAO Huimin, SHANG Xulan, FANG Shengzuo^*, YU Simin

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Abstract

【Objective】Cyclocarya paliurus is an alternative tree species, and its leaves have traditionally been used as a nutraceutical tea. However, little is known about the appropriate brewing conditions for scientific or therapeutic purposes. The objective of the present study was to optimize the brewing conditions of C. paliurus tea. 【Method】The optimum ratio of m (tea)to V(water), brewing temperature, and brewing time on the leaching rate of total flavonoids, total triterpenoids, and crude polysaccharides of C. paliurus tea were investigated using an L₉(3⁴)orthogonal test. 【Result】The ratio of m (tea)to V (water)significantly affected the leaching rate of total flavonoids and total triterpenoids, whereas brewing time significantly affected the leaching rate of total flavonoids, total triterpenoids and crude polysaccharides, and brewing temperature only had a significant effect on crude polysaccharide content(P< 0.05). The orthogonal experiment test indicated that the highest total flavonoid, total triterpenoid and crude polysaccharide contents were obtained usinga ratio of m (tea)to V (water)by 1:250, brewing temperature of 70 ℃, and brewing time of 15 min. Under these conditions, the total flavonoid, total triterpenoid and polysaccharide contents reached 9.83 mg/g, 27.46 mg/g and 108.67 mg/g, respectively.【Conclusion】Brewing conditions directly affect the leaching rate of bioactive substances from C. paliurus tea, and the optimized brewing conditions proposed by the present study provide a reference for brewing C. paliurus tea.

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CAO Yanni, MAO Huimin, SHANG Xulan, FANG Shengzuo, YU Simin. Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY. 2017, 41(04): 19-24 https://doi.org/10.3969/j.issn.1000-2006.201609044

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