黄连花茶加工工艺及其抗氧化作用研究  

Study on technology and antioxidant of the inflorescence tea of Coptis chinensis

作　　者：屠大伟[1] 张保顺[1] 李学刚[1] 

机构地区：[1]西南大学药学院药用资源化学研究所,重庆北碚400715

出　　处：《食品工业科技》2007年第5期165-167,共3页Science and Technology of Food Industry

摘　　要：以黄连的花薹为原料,研究了黄连花茶的加工工艺及其抗氧化活性。结果表明,黄连花薹经杀青、冷却后,干燥,包装制得的黄连花茶风味清香、复水性好。采用霍恩氏法,对花茶的急性毒性(LD50)进行测定,21.5g/kg·BW剂量下,实验动物未发现死亡及异常;大于15g/kg·BW剂量,属无毒。水浸出物对羟自由基(·OH)和过氧化氢(H2O2)均具有清除作用。Inflorescence of Coptis chinensis, a by-product generated during the planting of Coptis chiaensis Franch., whose rhizome is widely used as a traditional Chinese medicine, was studied by its process characteristic and the affection of process parameter on its quality was discussed. The antioxidant activity and acute toxicity of the final product of inflorescence were evaluated. The results indicated that the inflorescence tea with LD50 more than 21.5g/kg·BW would be safe for human and it could eliminate the free radicals（-OH） and hydrogen peroxide（H2O2） in vitro.

关 键 词：黄连花茶 工艺 急性毒性 抗氧化活性 

分 类 号：TS272.53[农业科学—茶叶生产加工]