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邵继宽,王媛婷,李钰,田星,欧阳瑶力,刘石峰,彭彩云.皇菊元气茶的冲泡工艺与生物活性研究[J].湖南中医药大学学报,2023,43(7):1225-1231[点击复制] |
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| 皇菊元气茶的冲泡工艺与生物活性研究 |
| 邵继宽,王媛婷,李钰,田星,欧阳瑶力,刘石峰,彭彩云 |
| (湖南中医药大学药学院中医药民族医药国际联合实验室, 湖南 长沙 410208;湖南省康德佳林业科技有限责任公司, 湖南 永州 425600) |
| 摘要: |
| 目的 以金丝皇菊为主要原料，辅以玫瑰花、枸杞子、红枣、桂圆，研制皇菊元气茶，确定最佳复配比例和最佳冲泡工艺，并评价其抗氧化和降血糖活性。方法 以茶汤的感官评分为评价指标，确定最佳的复配比例；通过单因素和正交试验确定茶水比、冲泡温度、冲泡时间对茶品质的影响，以此获得皇菊元气茶的最佳冲泡工艺。通过测定茶对DPPH、ABTS和超氧阴离子自由基的清除率以及α-葡萄糖苷酶的抑制率，评价其抗氧化和降血糖活性。结果 皇菊元气茶的感官评价得分最高的原料配比为金丝皇菊0.9 g，玫瑰花0.8 g，红枣1.0 g，枸杞子1.2 g，龙眼肉1.2 g。选用80 mL 90℃的蒸馏水冲泡皇菊元气茶15 min时，茶汤中黄酮、多酚等有效成分的含量最高，且对DPPH、ABTS和超氧阴离子的清除率分别为46.36%、44.44%、44.00%，对α-葡萄糖苷酶的抑制率为40.00%。结论 优化复配比例与冲泡工艺得到的黄菊元气茶各项指标最佳，具有一定的抗氧化和降血糖功效。 |
| 关键词: 皇菊元气茶 冲泡工艺 抗氧化活性 降血糖活性 金丝皇菊 菊科 |
| DOI：10.3969/j.issn.1674-070X.2023.07.011 |
| 投稿时间：2022-12-29 |
| 基金项目:中央引导地方科技发展专项（2022SYT029）；湖南省中医药民族医药国际联合实验室开放基金项目（2022GJSYS05）；中药炮制技术传承基地开放基金项目（2022ZYPZ01）；湖南省自然科学基金项目（2021JJ30502）；湖南省教育厅重点项目（21A0239）。 |
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| Brewing technology and biological activity of Huangju Yuanqi Tea |
| SHAO Jikuan,WANG Yuanting,LI Yu,TIAN Xing,OUYANG Yaoli,LIU Shifeng,PENG Caiyun |
| (TCM & Ethnomedicine Innovation & Development International Laboratory, School of Pharmacy, Hunan University of Chinese Medicine, Changsha, Hunan 410208, China;Hunan Kangdejia Forestry Technology Co., Ltd, Yongzhou, Hunan 425600, China) |
| Abstract: |
| Objective To study the process of Huangju Yuanqi Tea with Huangju[Dendranthema morifolium (Ramat.) Tzvel.] as the main raw material, and Meiguihua (Rosa rugosa Thunb.), Gouqizi (Lycium barbarum L.), Hongzao (Ziziphus jujuba Mill.) and Guiyuan (Dimocarpus longan Lour.) as auxiliary materials, to determine the optimal ratio of those raw materials and brewing technology, and to evaluate the antioxidant effect and hypoglycemic activities of the tea. Methods The sensory evaluation score of the tea was taken as an index to determine the optimal ratio of the raw materials. The single factor and orthogonal test was carried out to explore the effects of tea-water ratio, brewing temperature and brewing time on the tea quality, so as to obtain the best brewing technology of Huangju Yuanqi Tea. The antioxidant and hypoglycemic activities of the tea were evaluated by measuring the scavenging rates of DPPH, ABTS and superoxide anion radicals and the inhibition rate of α-glucosidase. Results When the content of the raw materials of Huangju Yuanqi Tea was as follows:Huangju[Dendranthema morifolium (Ramat.) Tzvel.] 0.9 g, Meiguihua (Rosa rugosa Thunb.) 0.8 g, Hongzao (Ziziphus jujuba Mill.) 1.0 g, Gouqizi (Lycium barbarum L.) 1.2 g, and Longyanrou (Dimocarpus longan Lour.) 1.2 g, its sensory evaluation score was the highest. When the tea was brewed with 80 mL of distilled water at 90℃ for 15 min the content of flavonoids, polyphenols and other effective ingredients in the tea reached the highest, and the scavenging rates of DPPH, ABTS and superoxide anion radicals were 46.36%, 44.44% and 44.00% respectively, and the inhibition rate of α-glucosidase was 40.00%. Conclusion Huangju Yuanqi Tea obtained through the above brewing process has the optimal indexes and has certain antioxidant and hypoglycemic effects. |
| Key words: Huangju Yuanqi Tea brewing technology antioxidant activity hypoglycemic activity Huangju[Dendranthema morifolium (Ramat.) Tzvel.] Compositae |
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