不同工艺槐米茶中芦丁冲泡溶出率比较的研究  

Comparative study on the extraction rate of rutin in sophora japonica tea with different processes

作　　者：潘李泼 陈宗游[2] 邹蓉[2] 蒋立全 杨一山 蒋海英[2] 蒋运生[2] Pan Lipo;Chen Zongyou;Zou Rong;Jiang Liquan;Yang Yishan;Jiang Haiying;Jiang Yunsheng(College of Life Sciences,Guangxi Normal University,Guilin 541006;Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences,Guilin 541006;Jinhuai Industrial Workstation in Quanzhou County,Guilin 541599)

机构地区：[1]广西师范大学生命科学学院,桂林541006 [2]广西壮族自治区中国科学院广西植物研究所,桂林541006 [3]全州县金槐产业工作站,桂林541599

出　　处：《粮食与食品工业》2024年第1期35-39,42,共6页Cereal & Food Industry

基　　金：桂林市科学研究与技术开发计划项目(20210202-1);广西植物研究所基本业务费项目(桂植业22008);2022年桂林市技术应用与广项目(20220134-3)。

摘　　要：本研究采用紫外分光光度法对12款槐米茶冲泡液中的芦丁含量进行了测定,研究了不同制作工艺对槐米茶的芦丁冲泡溶出率的影响。结果表明:12款槐米茶经过5次冲泡后,芦丁总溶出率在4.06%~13.13%。不同制作工艺对槐米茶中芦丁的冲泡溶出率有较大影响,芦丁整体溶出率由高到低分别是:熏蒸杀青10 min、晒干、微波炉低火模式处理10 min;熏蒸杀青10 min、晒干、炒黄;挤压破坏槐米结构,大火炒制杀青4 min,继而炒干、炒黄;90℃直接烘干。This study used UV spectrophotometry to determine the content of rutin in 12 types of Huaimi tea brewing solutions,and studied the effects of different production processes on the dissolution rate of rutin in Huaimi tea brewing.The results showed that after 5 rounds of brewing,the total dissolution rate of rutin in 12 types of Huaimi tea ranged from 4.06%to 13.13%.Different production processes have a significant impact on the brewing and dissolution rate of rutin in Huaimi tea.The overall dissolution rate of rutin from high to low is as follows:fumigation for 10 minutes,sun drying,microwave low heat mode treatment for 10 minutes;fumigation for 10 minutes,sun drying,and frying;crushing and damaging the structure of locust rice,stir frying over high heat for 4 minutes,followed by drying and yellowing;direct drying at 90℃.

关 键 词：槐米茶 冲泡 紫外分光光度法 芦丁 不同工艺 

分 类 号：TS272.5[农业科学—茶叶生产加工]