普洱熟茶-荷叶速溶茶浸提工艺优化及其活性成分分析  

Optimization of extraction process and analysis of bio-active components in instant Pu-erh ripe tea with lotus leaves

作　　者：王藤 赵明[1,2,3] 李瑞明 董爱玲 何娅飞 马燕 李成华[4] WANG Teng;ZHAO Ming;LI Ruiming;DONG Ailing;HE Yafei;MA Yan;LI Chenghua(Tea College,College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201;National-Local Joint Engineering Research Center for Innovation and Utilization of Southwest Chinese Herbal Medicine Resources,Yunnan Key Laboratory of Medicinal Plant Biology,Yunnan Agricultural University,Kunming 650201;Yunnan Characteristic Plant Extraction Laboratory,Kunming 650106;Pu’er City Green Food Development Center,Pu’er 665101)

机构地区：[1]云南农业大学茶学院&食品科学技术学院,昆明650201 [2]云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心&云南省药用植物生物学重点实验室,昆明650201 [3]云南特色植物提取实验室,昆明650106 [4]普洱市绿色食品发展中心,普洱665101

出　　处：《中国食品添加剂》2024年第8期49-56,共8页China Food Additives

基　　金：国家自然科学基金(32160728);云南省科技厅项目(202104BI090008);云南特色植物提取实验室自主研究项目(2022YKZY001);科技部国家重点研发计划课题大关县产业提质增效关键技术集成与示范(2022YFD1601804)。

摘　　要：以普洱熟茶和荷叶为原料,以单因素和响应面法优化浸提工艺,以喷雾干燥加工速溶茶,并感官审评及分析活性成分含量。优化浸提工艺普洱熟茶-荷叶的质量比(m:m)为6∶4,20倍体积的40%食用乙醇浸提48 h,过滤,重复浸提2次,浓缩液喷雾干燥得到速溶茶,收率为18.56%。该速溶茶呈棕黄色,具有滋味醇厚、清香回甘的感官特性。此外,速溶茶含有茶多酚(11.36%)、游离氨基酸(1.61%)、可溶性糖(4.87%)、茶红素(0.91%)、茶黄素(0.74%)、茶褐素(13.19%)、总黄酮(7.70%);高效液相色谱检测到18种游离氨基酸,主要为丝氨酸(8.37 mg/g)、精氨酸(3.07 mg/g),检测到没食子酸(14.67 mg/g)、儿茶素(4.77 mg/g)等11种多酚类物质。本文研究开发了一种风味良好、富含活性成分的普洱熟茶-荷叶速溶茶,具有一定的市场前景。Using ripen Pu-erh tea and lotus leaves as raw materials;the extraction process was optimized through a single factor experiment and response surface design,and spray drying was used to get final instant tea products.The sensory evaluation and analysis of active ingredient contents of the instant tea were conducted.The optimized extraction process was as follows:mass ratio(m:m)of ripen Pu-erh tea and lotus leaves was 6:4,extraction was performed using 40%edible ethanol at 20 times the volume for 48 hours;the mass was extracted for 2 times;the filtrate was concentrated,spray-dried to obtain instant tea with a yield of 18.56%.The instant tea was brownish-yellow in color,with the sensory characteristics of mellow taste,fresh aroma,and sweetness.In addition,instant tea contained tea polyphenols(11.36%),free amino acids(1.61%),soluble sugars(4.87%),theaflavins(0.91%),catechins(0.74%),thearubigins(13.19%),and total flavonoids(7.70%).18 free amino acids with majority of serine(8.37 mg/g)and arginine(3.07 mg/g),and 11 polyphenols such as gallic acid(14.67 mg/g)and catechin(4.77 mg/g),were detected in instant tea using high-performance liquid chromatography.A kind of instant tea with good flavor and rich in bio-active components was developed using Pu-erh ripe tea and lotus leaves,which has certain market prospects.

关 键 词：普洱熟茶 荷叶 速溶茶 浸提工艺 活性成分 

分 类 号：TS272[农业科学—茶叶生产加工]