山东农业大学学报（自然科学版）2024，Vol.55Issue(5)：767-773,7.DOI:10.3969/j.issn.1000-2324.2024.05.016
不同冲泡时间和次数对藤茶活性成分的影响
Effects of Different Brewing Times and Cycles on the Active Ingredient of Vine Tea
摘要
Abstract
In order to explore the effects of active ingredients in vine tea with different brewing times and cycles,this study measured the contents of(2R,3R)-dihydromyricetin,(2S,3S)-dihydromyricetin,taxifolin,myricitrin,myricetin,polyphenols,soluble sugar,and water-soluble extracts of vine tea brewed in boiling water at 1:50 tea-water ratio for 5 min,10 min,20 min,30 min,1 h,2 h,4 h,6 h,8 h,12 h,24 h and 5 cycles.Principal component analysis was also conducted.The results showed that the contents of(2R,3R)-dihydromyricetin,(2S,3S)-dihydromyricetin,taxifolin and polyphenols all increased first and then decreased with the increase of brewing time,and the brewing time for the highest contents were 30 min.With the increase of brewing time,the content of myricitrin and soluble sugar initially increased and then gradually leveled off,and the brewing time for the highest contents were 6 h and 8 h,respectively.The content of myricetin increased gradually with the increase of brewing time,and the brewing time for the highest content was 24 h.The contents of 7 active components and water-soluble extracts decreased significantly with the increase of brewing cycles.Two principal components with eigenvalues greater than 1 were extracted by principal component analysis,and the cumulative contribution rate of variance was 98.225%.Meanwhile,an active components evaluation model was established:Y=0.761 79Y1+0.220 45Y2.When the brewing time of vine tea was 30 min,the comprehensive score of active components was the highest,and when brewed 2 cycles for 25 minutes each time,the dissolution rate of various active components could reach over 95%.This study could provide a theoretical basis for the scientific drinking of vine tea.关键词
藤茶/冲泡时间/冲泡次数/活性成分Key words
Vine tea/brewing time/brewing cycle/active ingredient分类
农业科技引用本文复制引用
张朝阳,陈芳,黄忠浩,陈娥,张强,崔清梅..不同冲泡时间和次数对藤茶活性成分的影响[J].山东农业大学学报（自然科学版）,2024,55(5):767-773,7.基金项目
湖北省标准化试点示范项目(HUBS-A-N-10-2023) （HUBS-A-N-10-2023）
恩施州科技指导性项目(JCY2022000003) （JCY2022000003）
