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连翘叶黄芪发酵茶制备工艺优化及其抗氧化活性研究

杨文娟 李莎莎 李楠 王洁玉 龙辉 龚频

陕西科技大学学报2025,Vol.43Issue(5):89-96,8.
陕西科技大学学报2025,Vol.43Issue(5):89-96,8.

连翘叶黄芪发酵茶制备工艺优化及其抗氧化活性研究

Study on optimization of preparation technology of Forsythia suspense leaves and Astragalus membranaceus fermented tea and its antioxidant activity

杨文娟 1李莎莎 1李楠 1王洁玉 1龙辉 1龚频2

作者信息

  • 1. 陕西科技大学食品科学与工程学院西安市精准营养与功能产品创制重点实验室,陕西西安 710021
  • 2. 陕西科技大学食品科学与工程学院西安市精准营养与功能产品创制重点实验室,陕西西安 710021||桂林医学院广西药物分子发现与成药性优化重点实验室,广西桂林 541199
  • 折叠

摘要

Abstract

The aim of this study was to prepare the fermented tea by compound strain for relieving the bitter and cold properties of Forsythia suspense leaves,Forsythia suspensa leaves and Astragalus membranaceus were used as main raw materials and Lactobacillus bulgaricus and Lactobacillus plantarum were used as fermentation strains,high performance liquid chromatography was used to determine the contents of chlorogenic acid,rutin,forsythia suspensa glycoside A,Forsythia suspensa glycoside,and forsythia suspensa lipin in Forsythia suspensa leaves and Forsythia suspensa fermen-ted tea,The content of the five components and in vitro antioxidant activity were compared,The re-sults showed that the optimum preparation conditions of Forsythiasuspensa fermented tea were 15 g Forsythia suspensa leaves,2.4 g Astragalus membranaceus,and the bacterial strain accounted for 3.9%of the total mass,and then Lactobacillus bulgaricus and Lactobacillus plantarum accounted for 55%and 45%of the bacterial strains,respectively,Compared with Forsythia suspensa leaves,the contents of chlorogenic acid,rutin,Forsythia suspensa glycoside A and Forsythin in Forsythia suspensa fermented tea were lower and the Forsythiaside content was higher,The results of antioxi-dant activity showed that the scavenging rates of DPPH radical were 76.74%and 80.24%at the concentration of 8 mg/mL,respectively,This study provides a new way to alleviate the bitter and cold properties of Forsythia suspensa,and provides a theoretical basis for the utilization of Forsythia suspensa resources and the development of fermentation products.

关键词

连翘叶/黄芪/发酵茶/制备工艺/抗氧化活性

Key words

Forsythia suspense leaves/Astragalus membranaceus/fermented tea/preparation technology/antioxidant activity

分类

轻工纺织

引用本文复制引用

杨文娟,李莎莎,李楠,王洁玉,龙辉,龚频..连翘叶黄芪发酵茶制备工艺优化及其抗氧化活性研究[J].陕西科技大学学报,2025,43(5):89-96,8.

基金项目

陕西省重点科技计划项目-关键核心技术攻关-社会发展领域项目(2024SF-GJHX-08) (2024SF-GJHX-08)

桂林医学院广西药物分子发现与成药性优化重点实验室开放基金项目(GKLDDO-2024-03) (GKLDDO-2024-03)

陕西科技大学学报

OA北大核心

2096-398X

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