南京林业大学学报（自然科学版）2017，Vol.41Issue(4)：19-24,6.DOI:10.3969/j.issn.1000-2006.201609044
冲泡条件对青钱柳茶主要内含物浸出规律的影响
Effect of brewing conditions on the leaching rate of Cyclocarya paliurus tea compounds
摘要
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 ffavonoid,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.关键词
青钱柳茶/冲泡条件/黄酮/三萜/多糖/浸出规律Key words
Cyclocarya paliurus tea/brewing condition/flavonoid/triterpenoid/polysaccharide/leaching rate分类
农业科技引用本文复制引用
曹燕妮,茆慧敏,尚旭岚,方升佐,俞思敏..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):19-24,6.基金项目
国家自然科学基金项目(31270673) （31270673）
江苏省第四期“333工程”培养资金资助项目(BRA2015318) （BRA2015318）
