CN105748549A - Method for preventing chrysanthemum brewing and extraction discoloration - Google Patents
Method for preventing chrysanthemum brewing and extraction discoloration Download PDFInfo
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- CN105748549A CN105748549A CN201610234832.9A CN201610234832A CN105748549A CN 105748549 A CN105748549 A CN 105748549A CN 201610234832 A CN201610234832 A CN 201610234832A CN 105748549 A CN105748549 A CN 105748549A
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- Prior art keywords
- chrysanthemum
- vitamin
- variable color
- bubble
- water
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/22—Heterocyclic compounds, e.g. ascorbic acid, tocopherol or pyrrolidones
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a method for preventing chrysanthemum brewing and extraction discoloration, comprising the steps: adding 0.005-0.015 g of vitamin C per g of dried chrysanthemum, placing in a nonmetal container, and adding clean water 20-200 times by weight of the chrysanthemum for soaking.In the method for preventing chrysanthemum brewing and extraction discoloration, trace vitamin C is added to the chrysanthemum for soaking, and chrysanthemum discoloration can be prevented; by adding the vitamin C, chrysanthemum flavone substances can be more promoted to exert their functions such as oxidation resistance, in-body free radical removal, aging resistance and blood vessel softening.
Description
Technical field
The present invention relates to Chinese medicine and extract applied technical field, particularly relate to one and prevent chrysanthemum bubble drink and extraction from becoming
The method of look.
Background technology
Extensively publicize application along with Chrysanthemum morifolium health-care effect, have been enter into people for tea as drink with chrysanthemum bubble drink
In daily life.Chrysanthemum bubble drink during, variable color often occurs, if any brew aobvious buff, have puts
Put several hours and become green.Consumer worries to have put what harmful substance in chrysanthemum；The producer also quite feels head for this
Bitterly, research and the method solved are found.Especially chrysanthemum, the Ji more medicine of the flavone component such as chrysanthemum and Bo chrysanthemum
With chrysanthemum, petal greening after several hours in water, water also becomes green then.
A lot of experts' researchs are thought, chrysanthemum variable color when chrysanthemum when bubble drink and extracts with water, relevant with water quality and
The pH value of water is about relevant with the water temperature of bubble drink, and also having expert to propose is the green of Flavonoid substances oxidation generation
Look aglycon or flavone compound develop the color with complexing of metal ion.We show in test, and factors above has.
Flavonoids (flavone) is one of dominant chemical of chrysanthemum, has plurality of health care functions and biology is lived
Property.Modern science proof flavone compound is in addition to having antioxidation, free in the most also having purged body
Base, anti-aging, improve body's immunity, cancer-resisting, expansion blood vessel, reduce the function such as blood fat, blood pressure,
Its health purpose is extensive, thus at present people using chrysanthemum as a kind of health beverages conventional in daily life.
The antioxidation activity of flavone compound and its structure have close relationship, during water liquid pH ＞ 8, in water
There is Cu2+、Fe3+、Al3+Deng metal ion and OH-Deng, may result in chrysanthemum tea variable color.Test shows, when adding
Enter OH-After, on the one hand make its all of flavone compound phenolic hydroxyl group dissociate, on the other hand in alkaline solution
Open loop, is changed into corresponding isomers--Chalcone Compounds.Metal ion can with the phenolic hydroxyl group of flavonoids with
And urgent bit architecture forms chelate, conjugated system energy is made to change.Antioxidation activity experiment, hydroxyl free
The mensuration of base clearance rate, the chrysanthemum tea after variable color to the Scavenging activity of superoxide anion and hydroxy radical substantially under
Fall.
For above research, a lot of experts propose: should use slightly acidic water, impurities in water few as distilled water,
Distilled water bubble drink chrysanthemum tea, notices that water temperature should not be the most high.This method is extracted chrysanthemum in industrialized production and can be made
With, if allowing huge numbers of families steep when drinking chrysanthemum tea with distilled water, distilled water etc., very unrealistic.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of prevent chrysanthemum bubble drink and extraction variable color
Method, solves chrysanthemum bubble drink and the problem of extraction variable color, is possible not only to prevent chrysanthemum variable color, and can increase
The antioxidation of chrysanthemum flavones.
To achieve these goals, the present invention adopts the following technical scheme that
A kind of method preventing chrysanthemum bubble from drinking and extracting variable color, comprises the following steps:
In dry chrysanthemum, add 0.005-0.015 gram of ascorbic amount by every gram of chrysanthemum add vitamin C,
Being subsequently placed in nonmetallic vessel, add clean water and soak, the addition of clean water is the 20-200 of chrysanthemum weight
Times.
Described chrysanthemum is the one in Chu chrysanthemum, tribute chrysanthemum, Bo chrysanthemum, Hang Ju, Ji chrysanthemum.
Described vitamin C is the one in the former powder of vitamin C, vitamin C granules, VITAMIN C TABLET.
Described clean water is the one in drinking public water supply, commercially available pure water, distilled water.
Add ascorbic method to be added with the former powder of VC, VC particle, VC sheet etc. by chrysanthemum tea manufacturer
Enter to tea bag, it is possible to instruct user to add commercially available VC particle, VC sheet etc. by content ratio.
Compared with the prior art, beneficial effects of the present invention is as follows:
The present invention prevents chrysanthemum bubble drink and the method for extraction variable color, uses and mcg vitamin C is added chrysanthemum
Middle immersion, is possible not only to prevent chrysanthemum variable color, and is more beneficial for after adding vitamin C playing chrysanthemum flavones
Anti-oxidant, the removing function such as interior free yl, anti-aging, softening blood vessel of class material；Add vitamin C
After, when brewing, soup is limpid, does not affect the distinctive fragrance of chrysanthemum and mouthfeel, nor affects on assay.This
Bright method is easy to use, it is easy to be esthetically acceptable to the consumers, and drinks the industrialization of chrysanthemum tea and chrysanthemum beverage for health
Produce and reference method is provided.
Accompanying drawing explanation
Fig. 1 is different time HPLC chromatogram after being not added with vitamin C and adding the extraction of ascorbic Chu chrysanthemum.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments,
On the premise of without departing from present inventive concept, within any improvement made all falls within protection scope of the present invention.
Embodiment 1:
A kind of method preventing chrysanthemum bubble from drinking and extracting variable color, comprises the following steps: by every in dry Chu chrysanthemum
Gram Chu chrysanthemum adds 0.01 gram of ascorbic amount and adds vitamin C, is subsequently placed in nonmetallic vessel, adds
Clean water soaks, and the addition of clean water is 100 times of Chu chrysanthemum weight.Described vitamin C is vitamin C
Sheet.Described clean water is drinking public water supply.
Embodiment 2:
A kind of method preventing chrysanthemum bubble from drinking and extracting variable color, comprises the following steps: by every in dry tribute chrysanthemum
Gram tribute chrysanthemum adds 0.005 gram of ascorbic amount and adds vitamin C, is subsequently placed in nonmetallic vessel, adds
Clean water soaks, and the addition of clean water is 150 times of tribute chrysanthemum weight.Described vitamin C is vitamin C
Former powder.Described clean water is distilled water.
Embodiment 3:
A kind of method preventing chrysanthemum bubble from drinking and extracting variable color, comprises the following steps: by every in dry Bo chrysanthemum
Gram Bo chrysanthemum adds 0.015 gram of ascorbic amount and adds vitamin C, is subsequently placed in nonmetallic vessel, adds
Clean water soaks, and the addition of clean water is 80 times of Bo chrysanthemum weight.Described vitamin C is vitamin C
Particle.Described clean water is commercially available pure water.
Test example:
The chrysanthemum test provided with Chuzhou Chuju Institute, is divided into two groups by chrysanthemum, and one group is not added with
Vitamin C, one group adds vitamin C, soaks after using boiling tap water simultaneously.
1, observing and add and be not added with vitamin C and add ascorbic Chu chrysanthemum, (0.5h is soaked in contrast to soak different time
After 4 hours) soup discoloration.
Result is: after being not added with ascorbic bubble, 0.5h look Huang is more muddy；Add 0.5h after ascorbic bubble
Soup look limpid non-variable color to 4h；It is not added with 4h variable color after ascorbic bubble, extends color burn in time.
2, it is not added with vitamin C and adds different time HPLC chromatogram such as Fig. 1 after the extraction of ascorbic Chu chrysanthemum
Shown in.Use high phase liquid phase detection method under 2015 editions " Chinese Pharmacopoeia " chrysanthemum items, add ascorbic Chu
Chrysanthemum has a minimum peak at 24min, does not affect mensuration.Detection contrast adds the Chu chrysanthemum after vitamin C, Chu
The organic acid contents such as chrysanthemum Content of Chlorogenic Acid increase on the contrary, and after being not added with ascorbic Chu chrysanthemum extraction 4h, flavonoids is slightly
There is decline.
Claims (4)
1. one kind prevents chrysanthemum bubble drink and the method for extraction variable color, it is characterised in that: comprise the following steps:
In dry chrysanthemum, add 0.005-0.015 gram of ascorbic amount by every gram of chrysanthemum add vitamin C,
Being subsequently placed in nonmetallic vessel, add clean water and soak, the addition of clean water is the 20-200 of chrysanthemum weight
Times.
The method preventing chrysanthemum bubble from drinking and extracting variable color the most according to claim 1, it is characterised in that:
Described chrysanthemum is the one in Chu chrysanthemum, tribute chrysanthemum, Bo chrysanthemum, Hang Ju, Ji chrysanthemum.
The method preventing chrysanthemum bubble from drinking and extracting variable color the most according to claim 1, it is characterised in that:
Described vitamin C is the one in the former powder of vitamin C, vitamin C granules, VITAMIN C TABLET.
The method preventing chrysanthemum bubble from drinking and extracting variable color the most according to claim 1, it is characterised in that:
Described clean water is the one in drinking public water supply, commercially available pure water, distilled water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234832.9A CN105748549A (en) | 2016-04-15 | 2016-04-15 | Method for preventing chrysanthemum brewing and extraction discoloration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610234832.9A CN105748549A (en) | 2016-04-15 | 2016-04-15 | Method for preventing chrysanthemum brewing and extraction discoloration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105748549A true CN105748549A (en) | 2016-07-13 |
Family
ID=56335123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610234832.9A Pending CN105748549A (en) | 2016-04-15 | 2016-04-15 | Method for preventing chrysanthemum brewing and extraction discoloration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105748549A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385770A (en) * | 2008-10-24 | 2009-03-18 | 上海应用技术学院 | Blueberry chrysanthemum capsules and preparation method thereof |
| CN103653125A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Production method of natural active chrysanthemum nankingense drink |
-
2016
- 2016-04-15 CN CN201610234832.9A patent/CN105748549A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385770A (en) * | 2008-10-24 | 2009-03-18 | 上海应用技术学院 | Blueberry chrysanthemum capsules and preparation method thereof |
| CN103653125A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Production method of natural active chrysanthemum nankingense drink |
Non-Patent Citations (2)
| Title |
|---|
| 夏珂等: "《野菊花茶饮料的制作及其感官品质的模糊综合评判研究》", 《阜阳师范学院学报（自然科学版）》 * |
| 都风华等: "《软饮料工艺学》", 31 July 2011 * |
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Application publication date: 20160713 |