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冲泡条件对青钱柳茶主要内含物浸出规律的影响(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2017年04期
Page:
19-24
Column:
专题报道
column:
2017-07-31

Article Info:/Info

Title:
Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds
Article ID:
1000-2006(2017)04-0019-06
Author:
曹燕妮茆慧敏尚旭岚方升佐*俞思敏
南方现代林业协同创新中心,南京林业大学林学院,江苏 南京 210037
Author(s):
CAO Yanni MAO Huimin SHANG Xulan FANG Shengzuo* YU Simin
Co-Innovation Center for the Sustaimable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037,China
Keywords:
青钱柳茶 冲泡条件 黄酮 三萜 多糖 浸出规律
Keywords:
Cyclocarya paliurus tea brewing condition flavonoid triterpenoid polysaccharide leaching rate
Classification number :
S789.4; Q949.735
DOI:
10.3969/j.issn.1000-2006.2017.04.004
Document Code:
A
Abstract:
【目的】青钱柳是我国特有的多功能树种,其叶制成的茶是一种重要的保健茶,研究旨在优化青钱柳茶的冲泡条件,发挥茶叶最大功效。【方法】在研究茶水质量体积比、冲泡温度、冲泡时间等单因素对青钱柳茶主要内含物质(总黄酮、总三萜和粗多糖)浸出规律影响的基础上,采用L9(34)正交设计以优化青钱柳茶冲泡的最佳条件。【结果】茶水质量体积比对青钱柳茶中总黄酮、总三萜浸出量有显著影响,冲泡时间对青钱柳茶中总黄酮、总三萜和粗多糖的浸出量均有显著影响,而冲泡温度仅对青钱柳茶中粗多糖的浸出量有显著影响(P <0.05)。通过正交试验优化出的青钱柳茶最佳冲泡条件为:茶水质量体积比1:250,70 ℃水冲泡15 min。采用该冲泡条件,青钱柳茶叶中总黄酮、总三萜和粗多糖的浸出量均达到最大值,分别为9.83 mg/g、27.46 mg/g、108.67 mg/g。【结论】冲泡条件(茶水质量体积比、冲泡温度和冲泡时间)直接影响青钱柳茶中生物活性物质的溶出,所优化出的青钱柳茶冲泡条件可科学指导饮茶,充分发挥青钱柳茶的保健作用。
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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Memo

Memo:
收稿日期:2016-09-19 修回日期:2017-04-07
基金项目:国家自然科学基金项目(31270673); 江苏省第四期“333工程”培养资金资助项目(BRA2015318)
第一作者:曹燕妮(1058497296@qq.com),博士生。*通信作者:方升佐(fangsz@njfu.edu.cn),教授,博士。
引文格式:曹燕妮,茆慧敏,尚旭岚,等. 冲泡条件对青钱柳茶主要内含物浸出规律的影响[J]. 南京林业大学学报(自然科学版),2017,41(4):19-24.
Last Update: 1900-01-01