CN105104637A - Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients - Google Patents
Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients Download PDFInfo
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Abstract
The invention discloses a method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients. According to the method, picking period of hippophae rhamnoides leaf is determined to be September every year; microwave technology is adopted for fresh leaf enzyme deactivation, and microwave sterilization and drying setting are adopted; microwave enzyme deactivation effect is the best when leaf adding amount is controlled to be 40g, enzyme deactivation time is controlled to be 90s, and microwave powder is controlled to be 60%; POD relative enzymatic activity is controlled to be 1.690% or less, tea polyphenol content is controlled to be 16.981% or less, flavones dissolving-out amount is controlled to be 2.340mg/g; hippophae rhamnoides leaf tea is obtained via rolling, drying, and water content controlling. Research is carried out based on south Xinjiang dry inland climate so as to determine appropariate picking period of hippophae rhamnoides leaf and appropriate technology used for preserving the hippophae rhamnoides leaf tea nutritional ingredients. The effective method used for preserving south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients is obtained; and application value is high.
Description
Technical field
The preparing technical field of the functional tea that the present invention relates to.Specifically, the present invention relates to a kind ofly how to save the technical field preparing hippophae rhamnoides tea trophism from damage.
Background technology
Sea-buckthorn is the machaka that belongs to of Elaeangnaceae acid thorn or dungarunga, can medicine-food two-purpose, and its property is sour, puckery, warm, has cough-relieving apophlegmatic, relieving dyspepsia, effect of Huoxue San " addiction.
Sea-buckthorn originates from Qinghai-Tibet Platean, owing to adapting to severe living environment, leaves of plants has put aside nearly 200 various bioactivators such as multivitamin, amino acid, trace element, flavonoids platform thing, unrighted acid, alkaloid, and the needs of these active materials and human body adapt.Lower than the content of general tea containing the caffeine in the alternative tea of Leaves of Hippophae L, can central nervous excitation be alleviated, effectively prevent insomnia.Leaf of Fructus Hippophae flavone containing the alternative tea of Leaves of Hippophae L can stimulate circulation and metabolism, controls Fatty synthesis, suppress high fat animal blood serum T-CHOL, triglycerides and low-density lipoprotein rising aspect to have effect in fat metabolism.China is the country that enriches the most of sea buckthorn resources in the world, according to the literature, Leaves of Hippophae L is the same as with fructus hippophae extremely abundant nutritional labeling and physiological activator, containing abundant multiple aliphatic acid and the Flavonoid substances such as crude fat, crude protein and oleic acid, linoleic acid, leukotrienes, after baking, there is strong scent, and have the effects such as detoxicating, relieving inflammation, anti-oxidant, angiocardiopathy preventing, be good tea making raw material.
Prior art research shows, Leaves of Hippophae L regulating blood lipid action, and hyperlipemia is a kind of common disease frequently-occurring disease, in the state-owned people of nearly 50% exist in varying degrees high fat of blood tendency, and accompany with high fat of blood have hypertension, blood dyscrasia.Leaves of Hippophae L has relieving dyspepsia, Huoxue San " addiction function.Research shows that Leaves of Hippophae L extract has and regulating blood lipid action like GINKGO BILOBA EXTRACT glycoside, and Leaves of Hippophae L extract is used for the prevention and therapy of hyperlipemia.
Prior art research shows, Leaves of Hippophae L functions of loosening bowel relieving constipation, various bioactivators is rich in the leaf of hippophae plant, wherein there is the composition that can promote that acetylcholine synthesizes in Cobastab, thus normal creepage of gastrointestinal functions and the digestive juice secretion of stomach and intestine can be maintained, favourable digestion and intestinal contents are discharged.
Prior art research shows, Leaves of Hippophae L extract has bacteriostasis, the ethanol extract fungistatic effect of Leaves of Hippophae L is significantly better than water extract, to 6 kinds for examination bacterial classification: ETEC, salmonella, proteus vulgaris, staphylococcus aureus, bacillus subtilis, bacillus cereus all have good inhibitory action, especially the strongest to the inhibition of proteus vulgaris and bacillus subtilis.
Prior art research shows, Leaves of Hippophae L extract has Scavenging activity to nitrite, and nitrosamine is one of the strongest chemical carcinogen known today, and it can cause the malignant tumour of the multiple organs such as humans and animals liver.Therefore, in purged body, nitrite is the effective way preventing cancer.Leaves of Hippophae L is rich in various active material, has Scavenging activity to nitrite.
Prior art research shows, the Leaves of Hippophae L that high-quality is fresh is the basic substance condition that hippophae rhamnoides tea forms high-quality quality.Under identical cultivation condition, the quality of fresh leaf largely depends on harvesting condition.Although fresh leaf natural quality is good, if time of picking is improper, the hippophae rhamnoides tea of high-quality can not be made, its nutritional labeling can not be made full use of.Therefore, the suitable collecting period is selected to be one of very important factor of production high-quality hippophae rhamnoides tea.
The technology had no at present for the preparation technology how saving hippophae rhamnoides tea trophism from damage is reported, particularly for inland, South Sinkiang, Xinjiang dry climate, for preparing, how hippophae rhamnoides tea selects the suitable collecting period, preparation technology which kind of adopts suitable has important function and significance to saving from damage of hippophae rhamnoides tea nutritive peculiarity.
Prior art is known, and manufactures the harvesting that the primary key of hippophae rhamnoides tea is exactly fresh leaf.And the old tender degree of the fresh leaf of sea-buckthorn, determine color and luster and the nutritional labeling of hippophae rhamnoides tea.Select the suitable collecting period, the fresh leaf of sea-buckthorn has fine qualities, and this is the colory precondition of hippophae rhamnoides tea.If plucking time is improper, the nutritional labeling contained by the fresh leaf of sea-buckthorn of plucking also can be caused not reach desirable level, the nutrition content made after finished product in hippophae rhamnoides tea can be affected, thus affect nutritive value and the health-care effect of hippophae rhamnoides tea.The present invention is by moisture, flavones, soluble sugar, soluble protein, vitamin C and amino acid content in the fresh leaf of mensuration 5 sea-buckthorn of different collecting period, analyze the change of the fresh leaf nutrition content of different growing stages sea-buckthorn, produce hippophae rhamnoides tea for post-production and select the suitable collecting period to provide theoretical foundation.Result of study of the present invention shows, in the fresh leaf of sea-buckthorn of different collecting period, each component content there are differences, for South Sinkiang, Xinjiang Leaves of Hippophae L, due to long-term drought, illumination resource excess, the peculiar climatic ecology feature of South Sinkiang, comprehensive Xinjiang Leaves of Hippophae L, balanced each nutrient composition content, chooses the fresh leaf of sea-buckthorn in South Sinkiang, Xinjiang September for the best collecting period.
The present invention is by adopting orthogonal experiment, select the fresh leaf of sea-buckthorn that September of South Sinkiang plucks, preferably draw the best de-enzyming process condition of Leaves of Hippophae L microwave de-enzyming: throw the every 40g of leaf amount, fixation time is 90s, microwave firepower is 60%, determine that the relative enzyme of POD is lived not higher than 1.690%, polyphenol content be not less than 16.981% and flavones stripping quantity be not less than 2.340mg/g.The present invention utilizes microwave method to the sea-buckthorn fresh leaves de-enzyming selecting pluck September, by the peroxidase activity in the fresh Leaves of Hippophae L of passivation, suppress the enzymatic oxidation of the Tea Polyphenols in fresh leaf etc., along with the evaporation of fresh leaf moisture, the low boiling aromatic substance volatilization of green grass gas is had to disappear in fresh leaf, thus the fragrance of Leaves of Hippophae L is improved, and can fixation time be shortened, and Leaves of Hippophae L color and luster is emerald green after completing, and there is the faint scent of pleasant, Tea Polyphenols, flavones reserved is high, microwave de-enzyming is a kind of ideal de-enzyming process in hippophae rhamnoides tea manufacturing process.Therefore, the quality of this operation that completes to hippophae rhamnoides tea quality plays critical effect, thus determination microwave de-enzyming of the present invention is applicable to save the important technology step in the hippophae rhamnoides tea nutritional labeling method of preparation South Sinkiang, Xinjiang from damage.
The present invention is by being studied each influence factor in the sea-buckthorn fresh leaf tea microwave de-enzyming process choosing South Sinkiang, Xinjiang September, with the activity of water-removing leaves Process of Peroxide enzyme (POD), Leaves of Hippophae L quality component is that index is studied microwave de-enzyming process, obtain Leaves of Hippophae L microwave de-enzyming process parameter, with fixation time, throw leaf amount, microwave firepower 3 most important factor carry out single factor test hydraulic test and Orthogonal Optimization Test, with peroxidase (POD) relative activity after Leaves of Hippophae L microwave de-enzyming, polyphenol content and flavones stripping quantity are evaluation index, determining hippophae rhamnoides tea microwave de-enzyming process parameter is: throw the every 40g of leaf amount, fixation time is 90s, microwave de-enzyming best results when microwave firepower is 60%, now the relative enzyme of POD is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g.Save the critical process that South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling makes high-quality hippophae rhamnoides tea from damage.
The present invention by above-mentioned specifically provide be a kind ofly applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, by moisture in the fresh leaf of different collecting period sea-buckthorns, flavones, soluble sugar, soluble protein, vitamin C and amino acid content scientific experiment checking, choose the fresh leaf of sea-buckthorn in South Sinkiang, Xinjiang September for the best collecting period, choose each influence factor in the sea-buckthorn fresh leaf tea microwave de-enzyming process in South Sinkiang, Xinjiang September to be studied, with the activity of water-removing leaves Process of Peroxide enzyme (POD), Leaves of Hippophae L quality component is that index is studied microwave de-enzyming process, obtain Leaves of Hippophae L microwave de-enzyming process parameter, with fixation time, throw leaf amount, microwave firepower 3 most important factor carry out single factor test hydraulic test and Orthogonal Optimization Test, with peroxidase (POD) relative activity after Leaves of Hippophae L microwave de-enzyming, polyphenol content and flavones stripping quantity are evaluation index, determine to utilize microwave technology fresh leaves de-enzyming, and by kneading, drying process prepares hippophae rhamnoides tea, thus the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling is saved in acquisition from damage, these technological means, technical step and link have one up and down, the feature that interwoveness is cut, according to South Sinkiang, Xinjiang Leaves of Hippophae L feature, adopt microwave technology fresh leaves de-enzyming, knead and dry technology path, the present invention is directed to and save South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling from damage, the existing domestic and international various technological means of abundant employing, draw from repeated tests, each technical step is mutually auxiliary interdependent, organic linking between each sport technique segment, overall indivisible, just can obtain and of the present inventionly be applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, the relative enzyme of hippophae rhamnoides tea POD of preparation is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g.For having no about reporting for the technology of the preparation technology how saving hippophae rhamnoides tea trophism from damage in prior art, particularly for inland, South Sinkiang, Xinjiang dry climate, the suitable collecting period how is selected for preparing hippophae rhamnoides tea, the preparation technology which kind of adopts suitable saves the state of the art of hippophae rhamnoides tea trophism from damage, the technical issues that need to address of the present invention are just the defect overcoming prior art, obtain the effective ways saving South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling from damage, the aspect of saving from damage of the hippophae rhamnoides tea nutritional labeling of preparation has significantly outstanding technique effect, be with a wide range of applications.
Following beneficial effect can be reached by the summary of the invention implementing the present invention concrete:
(1) the old tender degree of the fresh leaf of sea-buckthorn of the present invention, determines color and luster and the nutritional labeling of hippophae rhamnoides tea.Select the suitable collecting period, the fresh leaf of sea-buckthorn has fine qualities, and this is the colory precondition of hippophae rhamnoides tea.If plucking time is improper, the nutritional labeling contained by the fresh leaf of sea-buckthorn of plucking also can be caused not reach desirable level, the nutrition content made after finished product in hippophae rhamnoides tea can be affected, thus affect nutritive value and the health-care effect of hippophae rhamnoides tea.The present invention is by measuring moisture, flavones, soluble sugar, soluble protein, vitamin C and amino acid content in the fresh leaf of different collecting period sea-buckthorns.Result of study of the present invention shows, in the fresh leaf of sea-buckthorn of different collecting period, each component content there are differences, for South Sinkiang, Xinjiang Leaves of Hippophae L, due to long-term drought, illumination resource excess, the peculiar climatic ecology feature of South Sinkiang, comprehensive Xinjiang Leaves of Hippophae L, balanced each nutrient composition content, chooses the fresh leaf of sea-buckthorn in South Sinkiang, Xinjiang September for the best collecting period.
(2) the present invention is by moisture in the fresh leaf of different collecting period sea-buckthorns, flavones, soluble sugar, soluble protein, vitamin C and amino acid content scientific experiment checking, choose the fresh leaf of sea-buckthorn in South Sinkiang, Xinjiang September for the best collecting period, choose each influence factor in the sea-buckthorn fresh leaf microwave de-enzyming process in South Sinkiang, Xinjiang September to be studied, with the activity of Process of Peroxide enzyme (POD) that complete, Leaves of Hippophae L quality component is that index is studied microwave de-enzyming process, obtain Leaves of Hippophae L microwave de-enzyming process parameter, with fixation time, throw leaf amount, microwave firepower 3 most important factor carry out single factor test hydraulic test and Orthogonal Optimization Test, with peroxidase (POD) relative activity after Leaves of Hippophae L microwave de-enzyming, polyphenol content and flavones stripping quantity are evaluation index, determine to utilize microwave technology to fresh leaves de-enzyming, and by kneading, drying process prepares hippophae rhamnoides tea, thus the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling is saved in acquisition from damage, these technological means, technical step and link have one up and down, the feature that interwoveness is cut, each technical step is mutually auxiliary interdependent, organic linking between each sport technique segment, overall indivisible, just can obtain and of the present inventionly be applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, the relative enzyme of hippophae rhamnoides tea POD of preparation is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g.The aspect of saving from damage of the hippophae rhamnoides tea nutritional labeling of preparation has significantly outstanding technique effect, is with a wide range of applications.
Summary of the invention
For having no about for the report of fabricating technology how saving hippophae rhamnoides tea nutritive peculiarity from damage in prior art, particularly for inland, South Sinkiang, Xinjiang dry climate, the suitable collecting period how is selected for preparing hippophae rhamnoides tea, the preparation technology which kind of adopts suitable saves the state of the art of hippophae rhamnoides tea nutritive peculiarity from damage, the technical issues that need to address of the present invention are just the defect overcoming prior art, aim to provide and be a kind ofly applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, the aspect of saving from damage of the hippophae rhamnoides tea nutritional labeling of preparation has significantly outstanding technique effect, be with a wide range of applications.
Technical scheme provided by the invention:
The present invention is unique raw material with Leaves of Hippophae L, chosen by the Leaves of Hippophae L collecting period and be defined as annual September, utilize microwave technology to fresh leaves de-enzyming, microwave disinfection and drying and shaping, determine that technical parameter is that to throw leaf amount be 40g, fixation time is 90s, microwave de-enzyming best results when microwave firepower is 60%, the relative enzyme of POD is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g, by kneading, drying process controls water content, the aspect of saving from damage that can prepare hippophae rhamnoides tea nutritional labeling has significantly outstanding technique effect.
The present invention specifically provides a kind of and is applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, and % is according to weight percent meter, and concrete grammar step is as follows:
(1) select the most suitable period to pluck and receive fresh sea-buckthorn blade: the Leaves of Hippophae L collecting period chooses the fresh leaf in annual September.
(2) fresh leaves de-enzyming: throwing leaf amount is each 40g, is 90s according to fixation time, microwave de-enzyming when microwave firepower is 60%, the relative enzyme of POD is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g.
(3) knead: take kneading machine to knead, namely the fresh leaf of sea-buckthorn that process prepared by above-mentioned steps (2) completes is loaded rub barrel, cover and knead cover, pressurization is kneaded, the principle of pressurization is the order of " light-heavy-light ", namely first gently will press, then progressively increase the weight of, slowly alleviate again, last pressurization rubs 5 minutes again, and kneading Leaves of Hippophae L cell-damaging rate is 45 ~ 55%, and sea-buckthorn tea juice adheres to sea-buckthorn blade face, hand touches with the sensation of the sticky hand of lubrication, kneads operation and completes.
(4) dry: to adopt that dryer is dry prepares hippophae rhamnoides tea, guarantee that Leaves of Hippophae L continues inclusion is changed on the basis that step (1) completes, improve interior quality, two is arrange bar rope on the basis that step (2) is kneaded, and improves profile, and three is discharge excess moisture, prevent from going mouldy, be convenient to storage, water content requires 5 ~ 6%, and rubbing leaf with hand can become broken end.
Brief Description Of Drawings
Fig. 1 collecting period is on the impact of Leaves of Hippophae L water content.
Fig. 2 collecting period is on the impact of leaf of Fructus Hippophae flavone content and soluble sugar content.
Fig. 3 collecting period is on the impact of Leaves of Hippophae L soluble protein content.
Fig. 4 collecting period is on the impact of Leaves of Hippophae L Vitamin C content.
Fig. 5 throws the impact that leaf amount is lived on the relative enzyme of hippophae rhamnoides tea POD.
Fig. 6 throws the impact of leaf amount on hippophae rhamnoides tea polyphenol content.
Fig. 7 throws the impact of leaf amount on hippophae rhamnoides tea flavones stripping quantity.
The impact that Fig. 8 microwave firepower is lived on the relative enzyme of hippophae rhamnoides tea POD.
Fig. 9 microwave firepower is on the impact of hippophae rhamnoides tea polyphenol content.
Figure 10 microwave firepower is on the impact of hippophae rhamnoides tea flavones stripping quantity.
The impact that Figure 11 fixation time is lived on the relative enzyme of hippophae rhamnoides tea POD.
Figure 12 fixation time is on the impact of hippophae rhamnoides tea polyphenol content.
Figure 13 fixation time is on the impact of hippophae rhamnoides tea flavones stripping quantity.
Detailed description of the invention
, for embodiment, the present invention is described below, but the present invention is not limited to following embodiment.
The fresh leaf of sea-buckthorn: pluck and concentrate growing area in South Sinkiang, Seabuckthorn Forest typical Xinjiang, Wushi, xinjiang county sea-buckthorn.
Adopt main agents: alchlor, sodium acetate, methyl alcohol and guaiacol are all AR; Forint phenol reagent: Sigma-Adrich company of the U.S.; Rutin standard items; Gallic acid: Nat'l Pharmaceutical & Biological Products Control Institute.Alchlor, sodium acetate, anthrone, ethyl acetate, Coomassie brilliant blue, methyl alcohol and guaiacol are all AR; Forint phenol reagent: Sigma-Adrich company of the U.S.; Rutin standard items: Yong Ye bio tech ltd, Shanghai; Protein standard liquid: this hundred remittances bio tech ltd, Beijing; Sucrose standard liquid: three industry (Shanghai) Co., Ltd.; Ascorbic acid titer: this hundred complete chemical (Shanghai) Co., Ltd..
The main test apparatus adopted: TU-1810 ultraviolet visible light spectrophotometer: Beijing Puxi General Instrument Co., Ltd; MC-SH2120 micro-wave oven: the living electric apparatus Manufacturing Co., Ltd of Guangdong U.S.; AnkeGL-20G-II type high speed freezing centrifuge: Town in Shanghai Ting Ke comet instrument plant; HH-S4 digital display thermostat water bath: Medical Instruments factory of Jintan City; AL204-2C electronic balance: plum Teller-Tuoli multiple instruments (Shanghai) Co., Ltd.; BCD-2190 type refrigerator: Co., Ltd of Haier Group; DHG-9070A electric heating constant-temperature blowing drying box: the permanent Co., Ltd in Shanghai one; WF-4000C normal pressure microwave quick-reaction system: Shanghai Yi Yao microwave chemical Technology Co., Ltd..
The all Leaves of Hippophae L supplementary materials selected in the present invention are all well known selecting, but do not limit enforcement of the present invention, and in addition, in following explanation, if no special instructions, all % related to all refer to m/m mass percent or weight part ratio meter.
Embodiment one:
Be applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, % is according to weight percent meter, and concrete grammar step is as follows:
(1) select the most suitable period to pluck and receive fresh sea-buckthorn blade: the Leaves of Hippophae L collecting period chooses the fresh leaf in annual September.
(2) fresh leaves de-enzyming: throwing leaf amount is every 40g, be 90s according to fixation time, microwave de-enzyming when microwave firepower is 60%, the relative enzyme of POD is lived and is not less than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g, obtains drying and shaping through microwave de-enzyming.
(3) knead: take kneading machine to knead, namely the fresh leaf of the sea-buckthorn completed prepared by above-mentioned steps (2) is loaded rub barrel, cover and knead cover, pressurization is kneaded, the principle of pressurization is the order of " light-heavy-light ", namely first gently will press, then progressively increase the weight of, slowly alleviate again, last pressurization rubs 5 minutes again, and kneading Leaves of Hippophae L cell-damaging rate is 45 ~ 55%, and sea-buckthorn tea juice adheres to sea-buckthorn blade face, hand touches with the sensation of the sticky hand of lubrication, kneads operation and completes.
(4) dry: to adopt that dryer is dry prepares hippophae rhamnoides tea, guarantee that Leaves of Hippophae L continues inclusion is changed on the basis that step (1) completes, improve interior quality, two is arrange bar rope on the basis that step (2) is kneaded, and improves profile, and three is discharge excess moisture, prevent from going mouldy, be convenient to storage, water content requires 5 ~ 6%, and rubbing leaf with hand can become broken end.
Embodiment two: POD relative activity measures
Wear into homogenate, in 4 DEG C, the centrifugal 30min of 12000xg, collect supernatant and be zyme extract, Cord blood is for subsequent use.
Relative enzyme activity determination: add reaction mixture successively in test tube: 25mmo1/L guaiacol solution 3.0mL, zyme extract 0.5mL and 0.5mol/LH2O2200 μ L, start to record reaction system at wavelength 470nm place absorbance when reacting 15s with ultraviolet-visible spectrophotometer, as initial value, then every 1min record once, METHOD FOR CONTINUOUS DETERMINATION, at least obtains the data of 6 points.Be 1 peroxidase activity unit when increasing by 1 with every gram of sample (fresh weight) absorbance changing value per minute, unit is △ OD470/ming.Fresh sample POD enzyme is lived and is defined as 100%, and its relative enzyme that calculates in contrast alive of the relative enzyme after other condition process is lived, and repeats 3 times.
Embodiment three: Tea Polyphenols measures
Prepared by mother liquor: take 0.2g and evenly grind sample in 10mL centrifuge tube, add 70 DEG C of preheating 70% methyl alcohol 5.0mL, 70 DEG C of water-bath 10min, after cooling, proceed to the centrifugal 10min of centrifuge 3500r/min, transfer supernatant is to 10mL centrifuge tube, residue adds 70 DEG C of preheating 70% methyl alcohol 5.0mL again, repeat aforesaid operations, merge extract, constant volume.Test fluid: pipette mother liquor 1.0mL in 100mL volumetric flask, with scale under water constant volume, shakes up, to be measured.
Measure: get test tube and add test fluid 1mL successively, 10% forint phenol 5.0mL, shake up reaction 5min, then add 7.5%Na2CO34.0mL, room temperature places 60min, under wavelength 765nm, measure absorbance.
Embodiment four: flavones stripping quantity measures
Take sample 1.0g, add 100 DEG C of distilled water by sample liquid than 1:80, extract 10min, extract twice, filter and merge extract, adopt alchlor colorimetric method, under ultraviolet-visible spectrophotometer, measure flavones stripping quantity.
Embodiment five: the determination of the sea-buckthorn leaf picking phase of preparation South Sinkiang, Xinjiang hippophae rhamnoides tea
1.1 test method
Gathered once every 30 days in 10 days June in 2014, be divided into gather for 5 times (i.e. June 10, July 10, August 10, September 10, October 10).Get Leaves of Hippophae L often prop up bottom growth comparatively consistent, test without 5 ~ 7 leaves (counting from the bottom up) of disease and pest, the same day of gathering is transported into laboratory, with pack mark after liquid nitrogen process, is placed in less than-20 DEG C refrigerators and preserves.To 5 period fresh sample measure its nutrient composition content respectively, comparative analysis measurement result, pick out the better collecting period.
1.2 collecting periods are on the impact of Leaves of Hippophae L Middle nutrition component content
1.2.1 the water content of different collecting period Leaves of Hippophae L
Known see accompanying drawing 1, June to October Leaves of Hippophae L water content between 58.07% ~ 68.02%, wherein the Leaves of Hippophae L water content in June is the highest, and this may be lower due to temperature in June, and Leaves of Hippophae L transpiration is more weak.July ~ September, weather was hot gradually, and leaf transpiration effect is comparatively strong, and leaves water loss, water content is low.The aging of Leaves of Hippophae L part in October comes off, and Leaves of Hippophae L is withered, and water content is minimum, is only 58.07%.
1.2.2 the flavones content of different collecting period Leaves of Hippophae L and soluble sugar content
Known see accompanying drawing 2, leaf of Fructus Hippophae flavone changes of contents is at 16.53mg/g ~ 21.01mg/g, and reaching peak in June is 21.01mg/g, July and August flavones content decline to some extent, reach again a little peak to September, decline to some extent again to flavones content in October subsequently.Soluble sugar is the important taste compound that Leaves of Hippophae L tea flavour is sweet.6 ~ September is along with the increase of blade maturity, nutritious substances accumulation enriches, and Leaves of Hippophae L soluble sugar content is substantially in rising trend, and soluble sugar content change is at 29.10mg/g ~ 35.30mg/g, reach peak 35.30mg/g to soluble sugar content in September, October, soluble sugar declined again to some extent.If so obtain higher flavones and soluble sugar content, should be better with Leaves of Hippophae L of gathering September.
1.2.3 the soluble protein content of different collecting period Leaves of Hippophae L
The content of soluble protein is an important indicator of plant physiology and biochemistry, and it is the enzyme participating in various metabolism, surveys its content and is conducive to understanding plant total metabolism.Known see accompanying drawing 3, in Leaves of Hippophae L, soluble protein content is remarkable with the delay variation of picking time, and June ~ October, soluble protein content was 3.68mg/g ~ 3.93mg/g, reached peak in September, content is 3.93mg/g, therefore the period before September of choosing gathers, Leaves of Hippophae L is better.
1.2.4 the Vitamin C content of different collecting period Leaves of Hippophae L
Vitamin C is the important vitamin of one in fresh sea-buckthorn blade, and it participates in many metabolic processes, is a kind of high active substance.Known see accompanying drawing 4, in June ~ October Leaves of Hippophae L, Vitamin C content is 621.02mg/100g ~ 638.11mg/100g, June Vitamin C content minimum be 621.02mg/100g, September, content was the highest, reached 638.11mg/100g.Vitamin C content declines afterwards along with the postponement of picking time is first risen, and the Leaves of Hippophae L Vitamin C content that October gathers slightly declines, therefore in order to obtain higher Vitamin C content, should using September as optimal harvest time.
1.2.5 the amino acid content of different collecting period Leaves of Hippophae L
Amino acid determines the fresh refreshing degree of millet paste, is one of important composition composition of millet paste flavour.All abundanter through measuring 17 kinds of conventional amino acid contents in Leaves of Hippophae L, wherein asparatate, glutamic acid and leucic content are relatively high, and other amino acid whose content are relatively low.From table 1-1, June ~ October, Leaves of Hippophae L total amino acid content was 5.99% ~ 6.69%.Wherein June, amino acid content was the highest, and content is 6.69%; July, amino acid content was minimum, and content is 5.99%.By table 1-1 result, intuitive analysis is known, pluck June, August ~ the fresh leaf of sea-buckthorn in October as raw material, preferably amino acid content can be obtained.
The table 1-1 collecting period is on the impact of Leaves of Hippophae L amino acid content
| Content (%) | June 10 | July 10 | August 10 | September 10 | October 10 |
| Aspartic acid | 0.99 | 0.80 | 0.79 | 0.72 | 0.67 |
| Threonine | 0.27 | 0.25 | 0.30 | 0.27 | 0.27 |
| Serine | 0.20 | 0.20 | 0.29 | 0.24 | 0.23 |
| Glutamic acid | 0.85 | 0.74 | 0.78 | 0.74 | 0.76 |
| Glycine | 0.39 | 0.35 | 0.37 | 0.36 | 0.37 |
| Alanine | 0.38 | 0.35 | 0.38 | 0.37 | 0.36 |
| Cystine | 0.047 | 0.064 | 0.091 | 0.091 | 0.077 |
| Valine | 0.44 | 0.40 | 0.41 | 0.40 | 0.42 |
| Methionine | 0.059 | 0.074 | 0.043 | 0.038 | 0.032 |
| Isoleucine | 0.35 | 0.30 | 0.33 | 0.32 | 0.32 |
| Leucine | 0.61 | 0.54 | 0.57 | 0.54 | 0.54 |
| Tyrosine | 0.28 | 0.26 | 0.28 | 0.28 | 0.26 |
| Phenylalanine | 0.41 | 0.37 | 0.40 | 0.38 | 0.38 |
| Histidine | 0.20 | 0.18 | 0.20 | 0.19 | 0.20 |
| Lysine | 0.48 | 0.46 | 0.49 | 0.48 | 0.50 |
| Arginine | 0.38 | 0.34 | 0.35 | 0.34 | 0.32 |
| Proline | 0.35 | 0.31 | 0.33 | 0.32 | 0.34 |
| Amino acid summation | 6.69 | 5.99 | 6.40 | 6.08 | 6.05 |
2. conclusion
Manufacture the harvesting that the primary key of hippophae rhamnoides tea is exactly fresh leaf.The old tender degree of fresh leaf, determines color and luster and the nutritional labeling of hippophae rhamnoides tea.Select the suitable collecting period, fresh leaf has fine qualities, and this is the colory precondition of hippophae rhamnoides tea.If plucking time is improper, the nutritional labeling contained by fresh leaf of plucking also can be caused not reach desirable level, the nutrition content in finished product hippophae rhamnoides tea can be affected, thus affect nutritive value and the health-care effect of hippophae rhamnoides tea.
By measuring moisture, flavones, soluble sugar, soluble protein, vitamin C and amino acid content in 5 fresh leaves of different collecting period sea-buckthorn.Result shows, in the fresh leaf of sea-buckthorn of different collecting period, each component content there are differences, balanced each nutrient composition content, and choosing September fresh leaf is the best collecting period.
Embodiment six: the determination of sea-buckthorn fresh leaf tea microwave de-enzyming process parameter
1.1 experimental design
1.2 sampling
The fresh leaf plucked is spread on clean desktop, shakeout quadrate, and divide diagonal by its 4 decile, get 2 parts of fresh tea leafs of relative angle, after mixing for another example on shakeout quadrate, divide diagonal be divided into 4 parts, 2 parts that get diagonal angle, as above operation is till obtaining required quantity.
The single factor experiment of 1.3 microwave de-enzyming process Parameter Conditions
Trial test result shows that the principal element affecting microwave de-enzyming effect is: microwave firepower, throwing leaf amount, fixation time, and single factor experiment technological parameter arranges as follows:
(1) set time is 90s, and microwave firepower is 60%, throw leaf amount be respectively 20,30,40,50,60g, test obtaining optimum condition and throw leaf amount A.
(2) fixing throwing leaf amount is A, and the time is 90s, and microwave firepower is respectively 10%, 20%, 40%, 60%, 80%, tests to obtain optimum condition microwave firepower C.
(3) fixing to throw leaf amount be A, and power is C, fixation time is respectively 30,60,90,120,150s, test to obtain optimum condition fixation time B.
The orthogonal experiment of 1.4 microwave de-enzyming process conditions
According to monofactorial result of the test design quadrature factor water-glass, each factor all gets 3 levels, selects L
9(3
4) orthogonal arrage carries out Leaves of Hippophae L microwave de-enzyming orthogonal test, optimizes Leaves of Hippophae L blanching condition.
Table 1 orthogonal test factor level
1.5 results and analysis
1.5.1 single factor experiment
Respectively to throw leaf amount, microwave firepower, fixation time to complete the single factor test of quality as affecting Leaves of Hippophae L, in test, active in evaluating fixation effect to the POD of the Leaves of Hippophae L after completing, and is excellent with leaf of Fructus Hippophae flavone stripping quantity, polyphenol content the greater.
1.5.2 best determination of throwing leaf amount under single factor test
The setting microwave de-enzyming time is 90s, microwave firepower is under 60% condition, investigates different leaf amount of throwing and lives on the relative enzyme of hippophae rhamnoides tea POD and the impact of quality component.Due to the limited volume of micro-wave oven used, throw in this process of the test leaf amount have selected 20,30,40,50,60g inquires into.Known see accompanying drawing 5, hippophae rhamnoides tea PPO relative to enzyme work identical microwave firepower (60%) with under identical fixation time (90s), along with the increase enzymatic activity reserved of throwing leaf amount increases, when throwing leaf amount 20g and 60g, enzyme is lived and is differed greatly.POD is relative to enzyme whole inactivation alives when below 40g to throw leaf amount, but Leaves of Hippophae L dehydration is comparatively serious, and it is clear-cut easily to become, and is unfavorable for later stage moulding processing, throws leaf amount and loses nearly 98.21% when 40g relative to enzyme work.See accompanying drawing 6,7 known, shown hippophae rhamnoides tea flavones stripping quantity and polyphenol content are in certain throwing leaf weight range, increase along with the increase of throwing leaf amount, when throwing leaf amount and reaching 40g, hippophae rhamnoides tea flavones stripping quantity and polyphenol content reach maximum, decline to some extent afterwards with the increase of throwing leaf amount.This shows that throwing leaf amount has considerable influence to flavones stripping quantity and polyphenol content, starting stage is conducive to the reservation of active ingredient in Leaves of Hippophae L along with the increase of throwing leaf amount, part active ingredient oxidation Decomposition or conversion can be caused when throwing leaf amount reaches when certain value increases again, throw leaf amount and too much also can cause that moisture content is higher to be unfavorable for hippophae rhamnoides tea shaping therefore microwave de-enzyming process is proper in the throwing leaf amount of about 40g.
1.5.3 the determination of best microwave firepower
The setting microwave de-enzyming time is 90s, and throwing leaf amount is under 40g condition, investigates different microwave firepower and lives on the relative enzyme of hippophae rhamnoides tea POD and the impact of quality component.Known see accompanying drawing 8, hippophae rhamnoides tea PPO relative to enzyme work at identical fixation time (90s) with under identical throwing leaf amount (40g), along with microwave firepower increase in reduce trend, microwave firepower when 10% and 60% enzyme live differs greatly.When microwave firepower is more than 60%, hippophae rhamnoides tea easily becomes clear-cut, is unfavorable for further moulding processing, and microwave firepower is lived relative to enzyme and also lost nearly 98.21% 60% time.See accompanying drawing 9,10 known, hippophae rhamnoides tea quality component, within the scope of certain microwave firepower, increases, when microwave firepower reaches 60% along with the increase of microwave firepower, hippophae rhamnoides tea flavones stripping quantity and polyphenol content reach maximum, and the increase afterwards with microwave firepower declines to some extent.This shows that the content of microwave firepower to hippophae rhamnoides tea quality component has considerable influence, starting stage is conducive to the reservation of hippophae rhamnoides tea quality component along with the increase of microwave firepower, fractions oxidation Decomposition or conversion can be caused when microwave firepower reaches when certain value improves again, microwave firepower is too high also can cause that moisture content is lower is unfavorable for hippophae rhamnoides tea shaping, and therefore during the process of hippophae rhamnoides tea microwave de-enzyming, microwave firepower is about 60% proper.
1.5.4 the determination of best fixation time
Setting microwave firepower is 60%, and throwing leaf amount is under 40g condition, investigates different fixation time and lives on the relative enzyme of hippophae rhamnoides tea POD and the impact of quality component.Will choose the suitable time before completing, traditional fixing method requires in 1-2min, make fresh Ye Yewen rise to the temperature of enough inactive enzymes, and continues 2-3min.Due to the heating mode of microwave uniqueness, heating using microwave required time will obviously be less than tradition and complete, and the fixation time that have selected 30,60,90,120,150s in this process of the test is inquired into.Known see accompanying drawing 11, the relative enzyme of the increase POD along with fixation time is lived in the trend reduced, and when fixation time is 30s and 90s, enzyme is lived and differed greatly.Fixation time hippophae rhamnoides tea when more than 90s easily becomes clear-cut, is unfavorable for further moulding processing.Fixation time is lived relative to enzyme when 90s and is also lost nearly 98.21%.See accompanying drawing 12,13 known, hippophae rhamnoides tea flavones stripping quantity and polyphenol content, within the scope of certain fixation time, increase along with the increase of fixation time, when fixation time reaches 90s, hippophae rhamnoides tea quality component content reaches maximum, and the increase afterwards with fixation time declines to some extent.This shows that the content of fixation time to tea leaf quality composition has considerable influence, starting stage is conducive to the reservation of tea leaf quality composition along with the increase of fixation time, when fixation time reach certain value again overtime can cause part Leaves of Hippophae L quality component oxidation Decomposition or conversion, fixation time is long also can cause that moisture content is lower is unfavorable for hippophae rhamnoides tea shaping, and therefore the microwave de-enzyming time is that about 90s is proper.
1.6 microwave de-enzyming orthogonal optimization test
The optimum range of the parameter determined by above-mentioned each single factor experiment, carries out the horizontal L of four factors three
9(3
4) orthogonal test, result is as shown in table 2.From the size of the R of table 2, live the sequence of its influence degree for B>C>A for the relative enzyme of POD, namely fixation time has the greatest impact to microwave de-enzyming, and best blanching condition is A in theory
2b
3c
2; For polyphenol content and its influence degree of flavones stripping quantity sequence A>C>B, namely throw leaf amount and have the greatest impact to microwave de-enzyming, best blanching condition is A in theory
3b
2c
2.
Table 2 orthogonal test and range analysis
The variance analysis of table 3 orthogonal test
From table 3 variance analysis, after variance analysis, show that throwing leaf amount, fixation time and microwave firepower are lived to the relative enzyme of POD and Tea Polyphenols Index Influence does not have significant difference (P > 0.10); For flavones stripping quantity index, fixation time reaches extremely significantly (P < 0.05) on the impact of flavones stripping quantity, microwave firepower reaches significantly (P < 0.10) on the impact of flavones stripping quantity, therefore fixation time and microwave firepower are the major influence factors of Leaves of Hippophae L microwave de-enzyming process, determine that the better factor level of microwave de-enzyming is combined as A thus
2b
2c
2or A
3b
2c
2.
1.6.1 confirmatory experiment
After optimizing optimum extraction process, according to above-mentioned optimum condition A
2b
2c
2and A
3b
2c
2carry out 3 parallel verified experiments respectively, measure the relative enzyme work of POD, polyphenol content and flavones stripping quantity, result shows that the better factor level of microwave de-enzyming is combined as A
2b
2c
2namely throwing leaf amount is 40g, fixation time is 90s, microwave firepower is 60%, determine that the relative enzyme work of POD is 1.690%, polyphenol content is 16.981%, flavones stripping quantity is 2.340mg/g,, the highest polyphenol content alive relative to enzyme close to POD minimum in orthogonal experiments and flavones stripping quantity, therefore the rational technology originally determined is credible.
1.7 conclusion
1.7.1 this experiment adopts orthogonal experiment preferably to draw the best de-enzyming process condition of Leaves of Hippophae L microwave de-enzyming: throwing leaf amount is 40g, fixation time is 90s, microwave firepower is 60%, determine that the relative enzyme work of POD is 1.690%, polyphenol content be 16.981% and flavones stripping quantity be 2.340mg/g.
1.7.2 utilize microwave method to complete to Leaves of Hippophae L, can fixation time be shortened, and after completing, Leaves of Hippophae L color and luster is emerald green, and there is the faint scent of pleasant.The molten reserved of Tea Polyphenols, flavones is high, and microwave de-enzyming is a kind of ideal de-enzyming process in hippophae rhamnoides tea manufacturing process.
Each embodiment in sum, by moisture in the fresh leaf of different collecting period sea-buckthorns, flavones, soluble sugar, soluble protein, vitamin C and amino acid content scientific experiment checking, choose the fresh leaf of sea-buckthorn in South Sinkiang, Xinjiang September for the best collecting period, choose each influence factor in the sea-buckthorn fresh leaf tea microwave de-enzyming process in South Sinkiang, Xinjiang September to be studied, with the activity of water-removing leaves Process of Peroxide enzyme (POD), Leaves of Hippophae L quality component is that index is studied microwave de-enzyming process, obtain Leaves of Hippophae L microwave de-enzyming process parameter, with fixation time, throw leaf amount, microwave firepower 3 most important factor carry out single factor test hydraulic test and Orthogonal Optimization Test, with peroxidase (POD) relative activity after Leaves of Hippophae L microwave de-enzyming, polyphenol content and flavones stripping quantity are evaluation index, determine to utilize microwave technology to fresh leaves de-enzyming, and by kneading, drying process prepares hippophae rhamnoides tea, thus the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling is saved in acquisition from damage, these technological means, technical step and link have one up and down, the feature that interwoveness is cut, according to South Sinkiang, Xinjiang Leaves of Hippophae L feature, adopt microwave technology fresh leaves de-enzyming, knead and dry technology path, the present invention is directed to and save South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling from damage, the existing domestic and international various technological means of abundant employing, draw from repeated tests, each technical step is mutually auxiliary interdependent, organic linking between each sport technique segment, overall indivisible, just can obtain and of the present inventionly be applicable to save from damage the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling, the relative enzyme of hippophae rhamnoides tea POD of preparation is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g.
Above-described embodiment is only for example of the present invention is clearly described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And apparent change extended thus or variation are still among protection scope of the present invention.
Claims (1)
1. be applicable to save the method preparing South Sinkiang, Xinjiang hippophae rhamnoides tea nutritional labeling from damage, it is characterized in that, described concrete grammar step is as follows:
(1) select the most suitable period to pluck and receive fresh sea-buckthorn blade: the Leaves of Hippophae L collecting period chooses the fresh leaf in annual September;
(2) fresh leaves de-enzyming: throwing leaf amount is every 40g, is 90s according to fixation time, microwave de-enzyming when microwave firepower is 60%, the relative enzyme of POD is lived not higher than 1.690%, polyphenol content is not less than 16.981%, flavones stripping quantity is not less than 2.340mg/g;
(3) knead: take kneading machine to knead, namely the fresh leaf of sea-buckthorn that process prepared by above-mentioned steps (2) completes is loaded rub barrel, cover and knead cover, pressurization is kneaded, the principle of pressurization is the order of " light-heavy-light ", namely first gently will press, then progressively increase the weight of, slowly alleviate again, last pressurization rubs 5 minutes again, and kneading Leaves of Hippophae L cell-damaging rate is 45-55%, and sea-buckthorn tea juice adheres to sea-buckthorn blade face, hand touches with the sensation of the sticky hand of lubrication, kneads operation and completes;
(4) dry: to adopt that dryer is dry prepares Leaves of Hippophae L, guarantee that Folium Hippophae continues inclusion is changed on the basis that step (1) completes, improve interior quality, two is arrange bar rope on the basis that step (2) is kneaded, and improves profile, and three is discharge excess moisture, prevent from going mouldy, be convenient to storage, water content requires at 5-6%, and rubbing leaf with hand can become broken end.
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| CN107006650A (en) * | 2017-04-13 | 2017-08-04 | 渤海大学 | A kind of golden flower fermentations sea-buckthorn tea and preparation method thereof |
| CN108244295A (en) * | 2018-03-23 | 2018-07-06 | 青海康普生物科技股份有限公司 | A kind of preparation method of sea-buckthorn Fu tea |
| CN108378170A (en) * | 2018-04-01 | 2018-08-10 | 新疆中农坤源生物科技有限公司 | Sea-buckthorn young pilose antler tea |
| CN113243760A (en) * | 2021-06-21 | 2021-08-13 | 吉林化工学院 | Brewing method and application of sea-buckthorn leaf tea |
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