加工及干燥对藤茶品质成分的影响  

Effect of processing and drying on quality components of Ampelopsis grossedntata(Hand.-Mazz.) W.T.Wang

作　　者：王丹丹[1] 方建国[1] 施春阳[1] 熊微[1] 侯小龙[1] 王文清[1] 

机构地区：[1]华中科技大学同济医学院附属同济医院药学部,湖北武汉430030

出　　处：《时珍国医国药》2016年第12期2899-2902,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.81503013)

摘　　要：目的 考察加工和中、高温烘干对藤茶品质成分的影响,验证加工对藤茶内在品质形成的必要性。方法 以自然阴干样品为对照,测定不同产地加工样品以及60~120℃中高温烘干样品中品质成分的含量。结果 与阴干样品比较,加工样品中功效成分DMY、总黄酮的含量大幅增加,水溶性糖含量稍有降低,游离氨基酸、水浸出物含量有所上升,叶绿素含量下降明显;60~120℃烘干样品的成分含量变化趋势同加工样品,且阴干样品在100℃高温复烘后DMY含量仍有一定幅度的增加。结论 加工有利于提升藤茶的药用功效和感官品质,其中温度因素尤为重要。Objective To study the effect of processing and middle and high temperature drying on the quality components of Am- pelopsis grossedntata（ Hand. - Mazz. ）W. T. Wang, to verify the necessity of processing on the internal quality formation of the sample. Methods Shade drying samples were taken as control, determine the quality components of processing samples from dif- ferent habitats and oven drying samples in the temperature range 60 to 120 ℃. Results Compared with the shade drying samples, the changes of main quality components content were as follows ： the content of total flavonoids ingredients and DMY increased sig- nificantly; the content of soluble sugar decreased slightly; the content of free amino acids and aqueous extracts increased; the chlorophyll content decreased significantly. The content changes of drying samples variation of 60 ~ 120 ℃ were accorded with processing sample. Further more,the content of DMY dried samples was increased to certain extent while the shade sample re - drying at 100℃. Conclusion The processing is beneficial to improve the medicinal properties and sensory quality of Ampelopsis grossedntata （Hand. - Mazz. ）W. T. Wang, in which the temperature factor is particularly important.

关 键 词：藤茶 品质成分 产地 阴干 加工 烘干 

分 类 号：R284.1[医药卫生—中药学]