CN106578188A - Pu'er tea containing bamboo leaf flavones, and preparation method and applications thereof - Google Patents
Pu'er tea containing bamboo leaf flavones, and preparation method and applications thereof Download PDFInfo
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- CN106578188A CN106578188A CN201611018782.7A CN201611018782A CN106578188A CN 106578188 A CN106578188 A CN 106578188A CN 201611018782 A CN201611018782 A CN 201611018782A CN 106578188 A CN106578188 A CN 106578188A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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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)
- A61K36/82—Theaceae (Tea family), e.g. camellia
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- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- 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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/333—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using mixed solvents, e.g. 70% EtOH
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/51—Concentration or drying of the extract, e.g. Lyophilisation, freeze-drying or spray-drying
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/50—Methods involving additional extraction steps
- A61K2236/55—Liquid-liquid separation; Phase separation
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Abstract
A Pu'er tea containing bamboo leaf flavones is composed of 80 to 90% of Pu'er tea and 10 to 20% of bamboo leaf flavones. An extract of bamboo leaf total flavones is taken as an additive and added into Pu'er tea to enhance the functions of Pu'er tea, such as blood pressure reducing function, blood fat reducing function, arteriosclerosis resistant function, and the like, so the Pu'er tea can be used as a health product capable of preventing and treating cardiovascular diseases.
Description
Technical field
The invention belongs to tea technology field, and in particular to a kind of to add the new general of bamboo-leaves flavones in high-quality Pu'er tea
Pu'er tea tea, and preparation method thereof, and be applied to treat and prevent the medicine health product of relevant disease.
Background technology
Over the past thousands of years, Pu'er tea is favored by consumers in general deeply, mellow time sweet, aged aroma with uniqueness of its flavour,
There are " cosmetic tea ", " slim tea ", the reputation of " lengthen one's life tea ".Pu'er tea have lipid-loweringing, fat-reducing, step-down, anti arteriosclerosis, anti-cancer,
Anticancer, nourishing the stomach, shield stomach, healthy tooth shield tooth, anti-inflammatory, sterilization, the effects such as control dysentery.
Bamboo-leaves flavones are the main active in bamboo extractive, can remove activity in man's oxygen radical, prevent life
Thing membrane lipid is aoxidized by superoxide radical and hydroxyl radical free radical, with vascular sclerosis is prevented, improves brain tissue nutrition, improves painstaking effort
Pipe and important physiology and the pharmacological action such as cerebral nervous system function and anticancer, anti-aging, prevention senile dementia.From structure effect
See in relation, the physiologically active of bamboo leave flavone exceedes ginkgo leaf total flavonoid.The active ingredient of bamboo-leaves flavones class compound is main
It is flavone glycoside and Coumarins lactone.
It is cognitive already to the health care people of the leaf of bamboo, flavonoids chemical combination is rich in particularly in the leaf of bamboo is learnt in research
Since the plurality of active ingredients such as thing, many countries increase the exploitation dynamics to bamboo resource.Natural health composition in the leaf of bamboo
Research and development have good economic benefit, and prospect is boundless.China's bamboo resource enriches, and rationally sufficiently utilizes China
Bamboo resource, exploitation partial neutral or alkaline drink and natural oil antioxidant and edible non-toxic anticorrosion agent, with very big
Market prospects.The distinctive fragrant of the leaf of bamboo, caters to the phychology of modern's " back to nature " very much.
At present the product of bamboo extractive is listed in Countries.China has abundant natural resources of bamboo leaf, and basic place
In untapped utilization state, with the further investigation to Active Components in Bamboo Leaves feature and trophism, with extraction process not
Disconnected perfect, Active Components in Bamboo Leaves will be increasingly widely applied in medicine, health products, food, beverage and other industries.
The existing bamboo-leaves flavones launch in some domestic cities, is made into tablet, capsule and beverage etc. with reducing blood lipid, drop courage
Sterol, the medicine and food that adjust immune health care.The so big natural resources of bamboo leaf of China also needs to our depths in product
Put in a lot of time and effort in processing and product promotion.The 3% of the current bamboo Products Trade E Jinzhan worlds bamboo product total trade of China is left
The right side, therefore the bamboo resource of China's abundant how is made full use of, it is when business to break away from China's bamboo industry high yield, low yield value situation
It is anxious, then the extraction and purification process and content assaying method of research bamboo-leaves flavones are the one side for improving the present situation, also have
There is very important meaning.Its huge resources advantage, good pharmacologically active and extremely low toxic action, will become one kind can
The resource of the novel medicinal to develop.There is wide answering in the preventing and treating of nutrition, health and neurodegenerative disease in the mankind
Use prospect.
According to ranking in the raw material storage listed by International Evaluation mechanism, bamboo-leaves flavones are close with numerical value listed by Tea Polyphenols, have excellent
The characteristic of good antioxidant.But active preservation of the Tea Polyphenols after extraction is a tackling key problem difficult point, therefore activity substance content
Can decline with the growth of shelf life.Compare with Tea Polyphenols, the advantage of bamboo-leaves flavones is that molecular formula is stablized, and functional group is just thought to meet
See that free radical just can combine, it is all more just a little better on safety and stability than Tea Polyphenols.And by bamboo leave flavone extract
It is added in Pu'er tea as additive, both as antioxidant, and as nutrition fortifier, being mainly characterized by of product has
Leaf of bamboo delicate fragrance, rich in flavones function factor, low in calories, heat-clearing, quench one's thirst, profit pharynx, diuresis, quality is sufficiently stable, is a kind of new
Nutritious and healthy drink.The extraction process of further investigation bamboo-leaves flavones, it is significant to developing natural resources of bamboo leaf.Most flavones
Due to being not readily dissolved in cold water, water is difficult to be dissolved out general flavone through cell membrane, so with water extracting directly yield than relatively low.
By single factor exploration, orthogonal experiment is designed, the extracting method of Flavonoid substances in the leaf of bamboo (rutin) is carried out using immersion method
Research.Optimal extract process is obtained, for large-scale production certain experimental basis are provided.It is contained total in by analyzing the leaf of bamboo
Practical value in the content of flavone compound and its reality, using the leaf of bamboo as inexpensive raw material, optimizes its extraction process,
Improve the recovery rate of bamboo-leaves flavones class compound, it is possible to obtain huge economic benefit.The leaf of bamboo is the medicine food two that the Ministry of Public Health determines
With medicinal material, not only pharmaceutically acceptable but also edible, with preferable security, so the leaf of bamboo is a kind of novel medicinal money that can be developed
Source.There is abundant bamboo resource in China, and bamboo is widely used, and can not only beautify the environment, and the ecological balance is maintained, with more certain
Economic worth and medical value. the active material (such as flavone compound) in the leaf of bamboo has medical treatment and health-care effect to human body.
The leaf of bamboo, also known as lophatherum gracile, is grass henon bamboo (Phyllostachys nigra (Lodd.) Munro
Var.henonis (Mitf) .Stapf ex Rendle) leaf.The leaf of bamboo has long edible and medicinal history, people in China
Be exactly to the intuition of leaf of bamboo local flavor that saturating popular feeling spleen delicate fragrance.《Book on Chinese herbal medicine is looked for the truth》:" leaf of bamboo is carried according to book, and the cool heart delays spleen, clear phlegm to be stopped
Yearningly, to control part of the body cavity above the diaphragm housing the heart and lungs ailment said due to cold or exposure dysphoria with smothery sensation, coughing the diseases such as inverse syndrome characterized by dyspnea, dirty haematemesis of vomitting, all apoplexy frightened epilepsies, without unprovoked its gently can solve, Xin Neng
Dissipate the slow spleen of strongly fragrant, sweet energy, cool energy enter the heart, trembling with fear can treat hot therefore ear ".《Book on Chinese herbal medicine meets original》Carry " leaf of bamboo and row flesh table, therefore sore desinsection can be treated.
The special clearing stomach internal organs of caulis bambusae in taenian, therefore can preventing or arresting vomiting relieving restlessness.Channels and collaterals are apt in bamboo juice, can treating disorders in tendons and vessels contraction.Phlegm film in spleen is outer, channels and collaterals four limbs, non-
Bamboo juice can not change it ".《Medicineization justice》Carry:" the saturating heart of leaf of bamboo delicate fragrance, the cool heat of slight bitter, smell is all clear.《Jing says》Wen Yiqing is controlled, specially
Clear away heart-fire gas, lightly seasoned sharp key, decomposes the heart channel of Hang-Shaoyin warm blood.Cure mainly hot summer weather to quench one's thirst, feverish chest phlegm, typhoid fever dysphoria, cough inverse syndrome characterized by dyspnea, all with for
Good dose.Take clear gas again to enter, be with the heat of clear gas point, the non-leaf of bamboo can not ... ".The leaf of bamboo is heat-clearing and detoxifying drug traditional simply,
According to《Dictionary of medicinal plant》Record:Indicalamus leaf has clearing away heat to stop bleeding, removing toxicity for detumescence, control haematemesis, bleeding from five sense organs or subcutaneous tissue, lower blood, difficult urination, larynx numbness,
Bitterly swollen etc. function.《Compendium of Materia Medica》Record:Bitter Bamboo Leaf smell hardship is cold, nontoxic, cures mainly aphtha, only quenches one's thirst.The leaf of bamboo is eaten certainly
Gu is just documented, according to《A thousand pieces of gold month》Record is said:" July leaf of bamboo congee, heatstroke person preferably uses ".With the development of modern medicine,
In recent years the development and utilization of the leaf of bamboo is had deeper into research.
At present, there are no in prior art and above-mentioned Pu'er tea is combined obtained novel nourishing health beverage with bamboo-leaves flavones
The report of product.
The content of the invention：
It is an object of the invention to provide a kind of bamboo-leaves flavones that add in high-quality Pu'er tea substitute Ginkgo biloba leaf flavonoids
Novel nourishing health products, and preparation method thereof, it is in the medicine health product for treating and preventing cardio-cerebrovascular diseases is prepared
Using.
In order to realize the above-mentioned purpose of the present invention, the invention provides following technical scheme：
Pu'er tea containing bamboo-leaves flavones, adds the bamboo-leaves flavones of 10-20% percentage by weights in Pu'er tea.
Pu'er tea containing bamboo-leaves flavones, it is made up of the component of following weight percentage：Pu'er tea 80-90%, 10-
20% bamboo-leaves flavones.
According to the described Pu'er tea containing bamboo-leaves flavones, wherein described Pu'er tea is by obtained by following methods：The party
The making of method including solar dried green tea, the input of Pu'er tea microbial inoculum, the control of fermentation, add bamboo-leaves flavones, the drying of Pu'er tea and
Aging step, the making of the solar dried green tea is using Cultivated In Yunnan, wild and seminatural daye tea, Camellia sinensis var. viridis, C.crassicolumna Chang
Fresh young shoot and blade, Jing " completing ", knead, obtain solar dried green tea after artificial drying or solar drying；The Pu'er tea bacterium
The input of agent is referred to and takes microorganism species smelly aspergillus, aspergillus japonicus original mutation, the grey aspergillus of limitation, one kind of aspergillus parasiticus or some
The combination planted, the specification technique fermented according to microbial liquid requires that the mode of the culture that suspended with shaking table is carried out individually to bacterial strain
Culture, treats that spherical mycelium length, to 80%V/V, carries out any component of single or multiple bacterial classifications and the combination of any dosage, so
Afterwards bacterium ball is broken up, is homogenized by Pu'er tea microbial inoculum refiner, with clear water dilute 300-400 times, with gondola water faucet kettle equably spill in
In preprepared solar dried green tea, stir, the water content to solar dried green tea is 30-36%, cover tightly holding fermentation humidity；It is described
The control of fermentation is by fermentation heap turning control fermentation temperature between 40-55 DEG C, or fermentation heap to be fermented with liftoff posture, use
Put fermenting frame room temperature is strict controlled in 38-40 DEG C by electronics relay temperature regulating device, and fermentation time is 30-50 days, then
By sensory evaluation the attenuation degree of Pu'er tea is judged with reference to instrument analytical method, it is determined that terminating the time of fermentation, sent out
Sampled every 6 days during ferment, microwave drying, conventional method brews, its soup look, fragrance, flavour and leaf bottom index are felt
Official evaluates, in combination with being detected to Pu'er tea characteristic component changes of contents using HPLC, LC-MS analysis method, using UV
Method is detected to Pu'er tea characteristic index, according to the comprehensive evaluation result judgement Pu'er tea after fermentation termination time；It is described to add
Enter bamboo-leaves flavones step and refer to addition bamboo leaf flavone, with percentage by weight as bamboo leaf flavone 10-20%: fermentation
The Pu'er tea 80-90% for finishing；The drying of the Pu'er tea, ageing refer to the tealeaves that above-mentioned after fermentation is finished is dried or
Air-dry, screening, press or be placed in after in bulk in cool place, ventilation, dry environment carry out be aged 3 months.
According to the described Pu'er tea containing bamboo-leaves flavones, wherein described bamboo leaf flavone is prepared by following methods
And obtain：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；
(2) leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:20-30 ratios are placed in taper
It is continuous 2-3 time in 50 DEG C of ultrasonic extractions 2h in bottle；
(3) leaching liquor is filtered and removes bamboo slag, leave petroleum ether extraction, layering of the extract with 3 times, remove upper liquid,
Subnatant is crossed into macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collect eluent, and be evaporated at 50 DEG C
It is dry.
According to the described Pu'er tea containing bamboo-leaves flavones, wherein containing carbon glycosides flavones in described bamboo leaf flavone
With oxygen glycosides flavones, carbon glycosides flavones accounts for the 20-30% of bamboo leaf flavone, and the carbon glycosides flavones main component is following structural formula
Shown orientoside, different red careless glycosides, Vitexina and Saponaretin：
Invention also provides the method for preparing the described Pu'er tea containing bamboo-leaves flavones：
Described Pu'er tea is by obtained by following methods：The method includes making, the throwing of Pu'er tea microbial inoculum of solar dried green tea
Control, addition bamboo-leaves flavones, the drying of Pu'er tea and the aging step put, fermented, the making of the solar dried green tea is to adopt cloud
South cultivation, wild and seminatural daye tea, Camellia sinensis var. viridis, the fresh young shoot of C.crassicolumna Chang and blade, are kneaded, manually Jing " completing "
Solar dried green tea is obtained after dry or solar drying；The input of the Pu'er tea microbial inoculum is referred to and takes microorganism species smelly aspergillus, Japan
Aspergillus original mutation, the grey aspergillus of limitation, one kind of aspergillus parasiticus or several combination, according to the specification skill that microbial liquid ferments
Art requires that the mode of the culture that suspended with shaking table is individually cultivated bacterial strain, treats that spherical mycelium length, to 80%V/V, carries out list
Any component of individual or multiple bacterial classifications and the combination of any dosage, then bacterium ball are broken up Pu'er tea microbial inoculum refiner, even
Slurry, with clear water 300-400 times is diluted, and is equably spilt in preprepared solar dried green tea with gondola water faucet kettle, is stirred, to the blue or green hair of solarization
The water content of tea is 30-36%, covers tightly holding fermentation humidity；The control of the fermentation is by fermentation heap turning control fermentation temperature
Degree is between 40-55 DEG C, or fermentation heap is fermented with liftoff posture, with electronics relay temperature regulating device by put fermenting frame room temperature
38-40 DEG C is strict controlled in, fermentation time is 30-50 days, then instrument analytical method is combined to Pu'er tea by sensory evaluation
Attenuation degree judged, it is determined that terminate fermentation time, in sweat every 6 days sample, microwave drying, conventional method
Brew, sensory evaluation is carried out to its soup look, fragrance, flavour and leaf bottom index, in combination with using HPLC, LC-MS analysis method
Pu'er tea characteristic component changes of contents is detected, Pu'er tea characteristic index is detected using UV methods, according to synthesis
Evaluation result judges that Pu'er tea after fermentation terminates the time；The addition bamboo-leaves flavones step refers to addition bamboo leaf flavone,
With percentage by weight as bamboo leaf flavone 10-20%: the Pu'er tea 80-90% that fermentation is finished；The drying of the Pu'er tea,
Ageing refer to by the tealeaves that above-mentioned after fermentation is finished dried or air-dried, screening, press or it is in bulk after be placed in cool place, ventilation,
Ageing 3 months is carried out in dry environment；
Described bamboo leaf flavone is prepared by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；
(2) leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:The ratio of 20-30 is placed in cone
It is continuous 2-3 time in 50 DEG C of ultrasonic extractions 2h in shape bottle；
(3) leaching liquor is filtered and removes bamboo slag, leave petroleum ether extraction, layering of the extract with 3 times, remove upper liquid,
Subnatant is crossed into macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collect eluent, and be evaporated at 50 DEG C
It is dry.
The health medicine of a kind for the treatment of or prevention of cardiovascular disease is present invention further provides, in described health medicine
Containing the above-mentioned Pu'er tea containing bamboo-leaves flavones.
The present invention additionally provides the described Pu'er tea containing bamboo-leaves flavones and is preparing treatment or prevention of cardiovascular disease simultaneously
Application in the medicine health product of disease.
And, the described Pu'er tea containing bamboo-leaves flavones is preparing anti-oxidant, anti-aging, antibacterial, antiviral, the protection heart
Application in the cerebrovascular, the medicine health product of preventing and treating neurodegenerative disease, in the application, 4 kinds in bamboo-leaves flavones are main
The 2-10% that leaf of bamboo carbon glycosides flavone component orientoside, different red careless glycosides, Vitexina and Saponaretin are accounted in medicine health product.
Bamboo-leaves flavones are a kind of plant flavonoids with the wild lophatherum gracile of high mountain as the raw material newly developed nineties in 20th century
Preparation, its function factor is flavone glycoside, so-called flavone glycoside, refers to and glycosyl institute shape is connected on some positions of flavones parent nucleus
Into compound, it is divided into carbon glycosides flavones and oxygen glycosides flavones, and based on carbon glycosides flavones.Carbon glycosides flavones and common oxygen glycosides flavones
Compare, it is not degradable with Stability Analysis of Structures：Focus can be goed deep into, drug effect is directly played；The advantages of hydrophily is strong.Be conducive to food
With the exploitation of medicine.4 kinds of main leaf of bamboo carbon glycosides flavones are respectively orientoside (Orientin), different red careless glycosides
(Homoorientin), Vitexina (Vitexin) and Saponaretin (Isovitexin).
Substantial amounts of research shows, bamboo-leaves flavones have excellent Green Tea Extract, anti-oxidant, anti-aging, antibacterial, it is antiviral and
The biological effectiveness such as protection cardiovascular and cerebrovascular, preventing and treating neurodegenerative disease.When bamboo-leaves flavones are applied in Pu'er beverage, both made
For antioxidant, and used as nutrition fortifier, being mainly characterized by with leaf of bamboo delicate fragrance for product is low rich in flavones function factor
Heat, heat-clearing, quench one's thirst, profit pharynx, diuresis, quality is sufficiently stable, is a kind of novel nourishing health beverages.Author is using ultraviolet
Spectrophotometer, using experiment of single factor, have studied respectively concentration of alcohol, extraction time, extracting times and liquid ratio to the leaf of bamboo
Middle flavone compound extracts the impact of content, and GINKGO BILOBA EXTRACT extracting factor is sieved using positive quadraturing design test
Choosing, the optimum extraction condition for obtaining extracting flavone component in the leaf of bamboo is 60% ethanol, with solid-liquid ratio 1: 20-30 in 50-80 DEG C of perseverance
Temperature is lower to extract 2h.It is contemplated that being added to bamboo leave flavone extract as additive in Pu'er tea, Pu'er tea can be strengthened
Lowering blood pressure and blood fat, the effect of anti arteriosclerosis, so as to become the health products that can prevent and treat angiocardiopathy.
The processing technology step of Pu'er tea life tea is generally adopted：Spreading for cooling-complete-knead-dry-steam pressure-drying.
This step is traditional-handwork procedure of processing, and the manufacturer for having a scale now is all machining.
And Pu'er production method for tea of the present invention, the health in life, ripe Pu'er tea and health-care components can be fully kept, extract
Technique is high in technological content, simple to operate, validity and efficiency high, can fully keep the medical active of Pu'er tea itself.For long-term
It is engaged in senior technician's innovation and creation of the sector out.
Description of the drawings：
Fig. 1 rutin standard curve figures；
Impact of Fig. 2 concentration of alcohol to extraction effect；
Impact of Fig. 3 extraction times to extraction effect；
Impact of Fig. 4 extraction times to extraction effect；
Impact of Fig. 5 liquid ratios to extraction effect.
Specific embodiment：
Below in conjunction with the accompanying drawings, further illustrated with embodiments of the invention the present invention essentiality content, but not with
This is limiting the present invention.
Embodiment 1：
Bamboo leave flavone extraction process is tested and result：
Determination Method of Flavone Content：It is simple with chemical colorimetry, it is low for equipment requirements, therefore the present invention still made
For the most frequently used assay method of bamboo leave flavone content.
Extraction, wash-out principle：
According to the similar principle that mixes, solvent for use is selected by the polarity of flavone compound, it is contained in the leaf of bamboo to have
Effect active material is mainly flavonoid glycosides, with larger polarity and hydrophily, therefore can select hot water, methyl alcohol, ethanol, acetone
Equal solvent is extracted.But because the polarity of water is excessive, and it is easy to extract out the composition soluble in water of protein, carbohydrate
Come, and the storage of water extraction extract is easily mouldy, so as to affect the extraction and separation of flavone compound；And methyl alcohol have it is larger
Toxicity, is not readily used for production, therefore this experiment selects more economical ethanol water as extraction and eluting solvent.
Cleaning Principle：
Flavone compound is acted on natrium nitrosum and alum, and in the basic conditions solution can become red, and this can
In the method for the Qualitative Identification as it.Ultra-violet absorption spectrum is significant for the identification of flavonoids, because of flavonoid
Thing is respectively provided with the basic structure of 2- phenyl chromones, wherein carbonyl and the stronger conjugated system of aromatic rings, and ultraviolet photophase is produced
The characteristic absorption in two regions.Flavone compound and chlorophyll Dou You chromophores or auxochrome in the leaf of bamboo, 200～
There is absworption peak in 800nm wave-length coverages, flavone compound has suction in 304～350nm and 240～280nm wave-length coverages
Receive peak；Chlorophyll has absworption peak in 660～680nm wave-length coverages.Therefore, in the detection and analysis of column chromatography separating resulting,
The identification of sample is all carried out using 721 type ultraviolet spectrometry degree meters.
Instrument, reagent and material：
Instrument：This ten thousandth electronic balance BS210S type of Saite road；(China of state electrical equipment has digital display thermostat water bath HH -2 types
Limit company)；721 type spectrophotometers (Sichuan analytical instrument factory)
Reagent：Methyl alcohol (analyzes pure, Chongqing chemical reagent head factory)；Natrium nitrosum (chemical pure, Beijing Chemical Plant)；Aluminum nitrate
(analyzing pure, the factory of Tianjin chemical reagent three)；NaOH (analyzes pure, Tianjin Zhi Yuan chemical reagent Co., Ltd).5% is sub-
Sodium nitrate：Weigh 5.00g natrium nitrosums dissolving after constant volume in 100ml volumetric flasks.10% aluminum nitrate：Weigh 10.00g aluminum nitrates
Constant volume is in 100ml volumetric flasks after dissolving.
Material：
Grass henon bamboo (Phyllostachys nigra (Lodd.) Munro var.henonis (Mitf)
.Stapf ex Rendle) leaf, or Dendrocalamus brandisii (Dendrocalamus brandisii (Munro)), rutin standard
Product.
The leaf of bamboo is taken, impurity therein is removed, crushed, sieved.
Crush：A certain amount of leaf of bamboo is taken every time, is crushed once, 3s/ time.
Experimental technique：
With rutin as reference substance, calibration curve is made, with ultraviolet specrophotometer the absorbance of extract is determined, calculate bamboo
The content of flavone compound in leaf.
The preparation of need testing solution：A certain amount of (1.0000 ± 0.0005g) leaf of bamboo is weighed, with 60% ethanol, 15 times are measured,
Refluxing extraction 30min, extracts once, filtrate concentration, then is dissolved with ethanol, filters, fixed with ethanol in putting the volumetric flask of 10ml
Hold, precision draws above-mentioned sample 1.0ml, in being placed in 10ml volumetric flasks, then uses ethanol constant volume.Obtain final product need testing solution.
The making of calibration curve：
Precision weighs control substance of Rutin 0.0005g, in the volumetric flask loaded on 25ml, adds ethanol in proper amount ultrasonic dissolution, uses
Ethanol is settled to 25ml, shakes up, and obtains final product (containing anhydrous rutin 0.2mg in i.e. per 1ml).
Precision pipettes reference substance solution 0.0ml, 0.5ml, 2.0ml, 3.5ml, 5.0ml, 6.5ml, 8.0ml, it is respectively placed in
In 10ml volumetric flasks, precision adds 5% sodium nitrite solution 0.1ml, shakes up；After placing 6min, precision adds 10% aluminum nitrate
Solution 0.1ml, shakes up；After placing 6min, precision adds 1mol/L potassium hydroxide 1ml, shakes up.10ml is settled to ethanol, is put
Put 15min.According to AAS, its absorbance is determined at 510nm wavelength.And with rutin concentration (A) as abscissa, absorbance
(Y) it is ordinate, draws A-C calibration curves,
Precision Experiment：
Precision draws 5 parts of 1ml control substance of Rutin solution, operates by under " 3.4 " item, and its absorbance, absorbance are determined respectively
For 0.021,0.022,0.021,0.021,0.021, as a result RSD is 1.3%, is met the requirements.
Stability experiment：
Precision weighs leaf of bamboo 1g, operates by under " 3.4 " item, and precision draws prepare liquid 1ml, in 0,2,4,6,8h different times
Interior its absorbance of measure, absorbance is respectively 0.044,0.042,0.041,0.042,0.041, and as a result RSD is 2.9%.Show
It is stable in 8h that this law determines total flavonoid composition.Meet the requirements.
Reappearance is tested：
Respectively precision weighs 5 parts of the 1g leaf of bamboves, operates by under " 3.4 " item, operates 5 times in accordance with the law, measures absorbance and is respectively
0.045,0.043,0.046,0.045,0.045, as a result RSD is 2.4%.Meet the requirements.
Average recovery is tested：
Precision weighs each 0.5g of sample of known content, and the reference substance solution for being separately added into high, medium and low three kinds of concentration is fitted
Amount, is operated as under need testing solution preparation, is determined in accordance with the law, with the content of regression equation calculation general flavone, is as a result averagely reclaimed
Rate is 98.6%, RSD=2.5%.
The assay of bamboo leave flavone：
Extract solution of bamboo leaves volatilizes filtrate after filtering, and is held to 10ml with simultaneously constant volume is filtered with filter paper again after ethanol dissolving completely
It is prepare liquid in measuring bottle.Prepare liquid 1ml is drawn, adds 5% natrium nitrosum, 10% aluminum nitrate and 1mol/L NaOH molten
Liquid, surveys its absorbance after constant volume, calculate the yield of its flavone compound.Computing formula is：
Percentage composition=C × 0.001 × 10 × the V/ (1.0 × m) of flavone compound
In formula：C is the concentration for detecting flavone compound in liquid, and unit is mg/ml；V is the volume for adding extractant, single
Position is ml；M is the quality of material used, and unit is g.
Single factor experiment：
The factor for affecting bamboo-leaves flavones content larger has extracting method, concentration of alcohol, extraction time, liquid ratio and extracts
Five kinds of number of times, explores the impact of extracting method and above-mentioned five kinds of factors to flavonoid content.
The investigation of extracting method：
This experiment is extracted 1 time first with 70% ethanol as Extraction solvent, and 30min, liquid ratio is 20：1.By " 3.4 " standard
Operate under curve item, two methods of ultrasound, refluxing extraction is respectively adopted and is tested, every kind of method is parallel to do 3 times.Wherein flow back
Extraction is under 80 DEG C of constant temperature.
Impact of the concentration of alcohol to the yield of bamboo leave flavone：
1.0000 ± 0.0005g leaf of bamboves are weighed, with liquid ratio 20：1, be separately added into 40%, 50%, 60%, 70%,
80%th, 90% ethanol, extracts 30min under 80 DEG C of constant temperature, extracts once, filters while hot, filtrate concentration, fixed with 70% ethanol
It is dissolved in the volumetric flask (i.e. prepare liquid) of 10ml.Prepare liquid 1ml is drawn, mensuration absorbance A value calculates respectively its flavone compound
Content.
Impact of the extraction time to the yield of bamboo leave flavone：
1.0000 ± 0.0005g leaf of bamboves are weighed, with liquid ratio 20: 1, the ethanol of the optimum concentration for obtaining, in 80 DEG C of constant temperature
It is lower respectively extract 0.5h, 1h, 1.5h, 2h, 2.5h, extract once, filter while hot, filtrate concentration, with 70% ethanol constant volume in
The volumetric flask (i.e. prepare liquid) of 10ml.Prepare liquid 1ml is drawn, according to mensuration absorbance A value under " 3.4 " item, its flavones is calculated respectively
The content of class compound.
Impact of the extracting times to the yield of bamboo leave flavone：
1.0000 ± 0.0005g leaf of bamboves are weighed, with liquid ratio 20：1, the optimum concentration obtained under addition " 3.10.2 " item
Ethanol, extracts respectively 1,2,3,4,5 times at 80 DEG C, and extraction time is the optimum time obtained under " 3.10.3 " item, while hot mistake
Filter, filtrate concentration, with 70% ethanol constant volume in the volumetric flask (i.e. prepare liquid) of 10ml.Draw prepare liquid 1ml, mensuration absorbance A
Value, calculates respectively the content of its flavone compound.
Impact of the liquid ratio to the content of bamboo leave flavone：
1.0000 ± 0.0005g bamboo leaf powders are weighed, respectively with liquid ratio 10：1、15：1、20：1、25：1、30：1 adds
The ethanol of the optimum concentration obtained under " 3.10.2 " item, under 80 DEG C of constant temperature, extracts the optimum time obtained under " 3.10.3 " item,
The most suitable extraction time obtained under " 3.10.4 " item is extracted, while hot filter liquor concentration, with 70% ethanol constant volume in the appearance of 10ml
Measuring bottle (i.e. prepare liquid).Prepare liquid 1ml is drawn, mensuration absorbance A value calculates respectively the content of its bamboo leave flavone.
Orthogonal experiment：
By single factor experiment, based on its result, select liquid ratio, extraction time and extraction time for investigate because
Element, from L9(34) orthogonal test is carried out, obtain optimised process.Each investigation factor and its level are shown in Table 1.Orthogonal Experiment and Design is shown in Table
3-1, each condition in table 2 is extracted, and takes prepare liquid 1ml, determines its absorbance A value, and its flavone compound is calculated respectively
Content.
The orthogonal test factor of table 1 and its level
The orthogonal test designs table of table 2
As a result：
Calibration curve：The absorbance A value of different rutin concentration, via computer linear regression is made, and obtains calibration curve
Regression equation is：
Y=1.2067X+0.0055, r=0.9994
The linear relationship that can be seen that the calibration curve from the calibration curve equation and its coefficient correlation is good.As a result see
Table 3, with absorbance (A) as ordinate, concentration (C) is abscissa, draws out A-C calibration curves, sees Fig. 1.
The calibration curve result statistical form of table 3
Experiment of single factor result：
Impact of the concentration of alcohol to the content of bamboo leave flavone：Flavonoids after extracting in different concentration ethanol is solvent
The content of compound, the results are shown in Table 4, and the graph of a relation (Fig. 2) that the ethanol of variable concentrations affects on flavonoid content is obtained.
The relation of gained flavones percentage composition and concentration after the different concentration of alcohol extraction of table 4
From chart as can be seen that with the increase of concentration of alcohol, flavones yield is in rising trend, when concentration of alcohol reaches
When 70%, flavones yield highest, is 5.4%, and afterwards, flavones yield decreases in concentration of alcohol with increasing for concentration of alcohol
It is minimum when reaching 90%.In view of production cost, it is determined that being extracted with 60% alcohol reflux.
Impact of the extraction time to the content of bamboo leave flavone：In the content of different extraction time flavone compounds, knot
Fruit is shown in Table 5, and the graph of a relation (Fig. 3) that difference extraction time affects on flavonoid content is obtained.
The relation of gained flavones percentage composition and time after the different extraction time extraction of table 5
| Extraction time/h | Absorbance | Concentration/mg.ml‐1 | Content/% |
| 0.5 | 0.34 | 0.24 | 2.4 |
| 1.0 | 0.53 | 0.39 | 3.9 |
| 1.5 | 0.69 | 0.53 | 5.3 |
| 2.0 | 0.75 | 0.57 | 5.7 |
| 2.5 | 0.76 | 0.58 | 5.8 |
From figure 3, it can be seen that flavones yield is increased over time and increased, but is reached after 2h, amplitude of variation is not
Greatly, and yield to rise change slow, impact of the prolongation of extraction time to extracting effect is also known that less by figure, its reason may
Be the flavones concentration in leaching liquor to reach balance with the flavones concentration in sample substantially, leaching velocity slows down, and a part
Flavone compound is oxidizable, prolongation over time, and oxidizable flavone compound two increases, and makes unoxidized flavonoids
Compound amount is reduced, and yield begins to decline, thus extraction time is unsuitable long, and selection can both improve flavones yield, and profitable
Time, by figure etc. analysis, determine that extraction time is advisable in 2h or so.
Impact of the extracting times to the content of Total Ginkgo Flavone-Glycoides：In the content of different extracting times flavone compounds, knot
Fruit is shown in Table 6, and the graph of a relation (Fig. 4) that difference extracting times affect on flavonoid content is obtained.
The relation of gained flavones percentage composition and number of times after the different extraction time extraction of table 6
| Extraction time | Absorbance | Concentration/mg.ml‐1 | Content/% |
| 1 | 0.52 | 0.38 | 3.8 |
| 2 | 0.89 | 0.69 | 6.9 |
| 3 | 0.92 | 0.72 | 7.2 |
By chart as can be seen that flavones yield increases with the increase of extraction time, extraction time is 2 times and 3
Flavones yield when secondary is more or less the same, and in view of extraction time increase, be unfavorable for actual production, therefore, during refluxing extraction with
Extract 2 times suitably.
Impact of the liquid ratio to the content of Total Ginkgo Flavone-Glycoides：In the content of different liquid ratio flavone compounds, as a result see
Table 7, is obtained the graph of a relation (Fig. 5) that difference liquid ratio affects on flavonoid content.
The relation of gained flavones percentage composition and liquid ratio after the different liquid ratio extraction of table 7
| Liquid-solid ratio (m/v) | Absorbance | Concentration/mg.ml‐1 | Content/% |
| 1:10 | 0.37 | 0.26 | 2.6 |
| 1:15 | 0.75 | 0.57 | 5.7 |
| 1:20 | 0.86 | 0.67 | 6.7 |
| 1:25 | 0.98 | 0.76 | 7.6 |
| 1:30 | 0.99 | 0.77 | 7.7 |
It can be seen from the graph that with the rising of liquid ratio, flavones yield increased, but when liquid ratio is more than 30：1
Afterwards, flavones yield is without significantly improving.In view of the waste that can cause solvent load, the time of concentration and recovery solvent is also increased.
From extracting effect, from the aspect of reducing solvent load and reduces cost etc., liquid ratio is determined 25: 1 or so.
By single factor experiment and orthogonal experiment, drawn extracting method, concentration of alcohol, extraction time, extracting times and
Influence degree of the liquid ratio to flavone compound yield in the leaf of bamboo, i.e. liquid ratio A ﹥ extraction times B ﹥ extraction time C.Draw bamboo
The optimum extraction process of leaf flavonoids class compound, obtains total extract.
It is added to bamboo leave flavone extract as additive in Pu'er tea, makes health products, Pu'er tea can be strengthened
The effect of lowering blood pressure and blood fat, anti arteriosclerosis, so as to enable prevention and treatment angiocardiopathy.
Leaf of bamboo pharmacological function and other function and usages：
Modern medicine confirms, in the leaf of bamboo containing substantial amounts of flavone compound (flavonoids) and other biological activity into
Point, mineral factor, wherein flavonoid as necessary to phenolic acid, lactone, polysaccharide, the extraordinary human body such as amino acid and calcium, zinc, selenium
Thing is the major function factor.Flavone compound is a big class natural products, is widely present in plant kingdom, is many Chinese herbal medicines
Active ingredient, many famous antioxidants and free radical scavenger are all flavonoids.Numerous studies show, used as natural origin
Bamboo-leaves flavones, because its molecular weight is little, be easily absorbed by the body, can effectively remove free radical and ester matter peroxide, and block
The synthesis of strong carcinogen N- nitrous acid ammoniates；Body immunity can be significantly improved, disease is resisted；Blood pressure can be adjusted,
Blood ester is reduced, improves cerebral ischemic.There is high-quality active component, and antifatigue, anti-aging biological effect simultaneously.Bamboo-leaves flavones
With its outstanding health-care efficacy, pure and fresh pleasant local flavor and great security, in medicine, functional food, cosmetic field
There are extensive market prospects.
Bamboo-leaves flavones have anti-aging, resisting stress, antifatigue, regulation blood fat, stopping nitrosation reaction, enhancing immunity energy
Power, antibacterial and the effect such as antibacterial.As application of the anti-senescence function factor in functional food in recent years, both at home and abroad to ginkgo leaf
The pharmacology of flavonoids and the research and clinical trial of the extensive deep people of trophism, it was demonstrated that flavonoids is both pharmacologic agents and important
Trophic factors, there is important physiological hygiene function to human body.Bamboo-leaves flavones have anti peroxidation of lipid, anti-aging effects,
Internal oxygen radical can be removed, the activity of SOD and GSH-PX is improved, can be used as the function factor of functional food.Zhejiang University
Succeed in developing the product of the flavonoids with world lead level-ZHUKANGNING capsule.2002, the New Times, group was in ZHUKANGNING glue
On the basis of capsule, further improved technology develops tablet form ZHUKANGNING product, and is approved as domestic health products by the Ministry of Public Health.
The new natural drug leaf of bamboo being developed using bamboo-leaves flavones, there is long medicinal and edible history in China.More than 20 years
Front doctor Lang of Japanese scholars Fushan 5 carries out chemical composition analysis to the Wu Jiu islands arrow leaf of bamboo, and extract is made into antineoplastic,
Achieve good effect.German scholar H.L.WALB etc. has also made same report；Also Japanese Chai Tian etc. also carries out medicine
Pharmacological research, they unanimously think the extract of the Sasa class leaf of bamboves to esophagus, wing all of a sudden, kidney, lung, liver and the cancer of the uterus curative effect show
Write；In addition, extract works to stomatitis.21 century will be the epoch of natural drug, and bamboo-leaves flavones develop new crude drug
Thing has very big potentiality.
At present, although for the utilization of natural resources of bamboo leaf has been achieved for certain achievement, but this be it is at the early-stage, also
Many problems need to solve.In terms of the utilization of bamboo extractive, the mechanism of action and application of separated component and its useful component
Only start to walk Deng key areas, still need and make further in-depth study.Antioxygen in current document, to Bamboo leaf extraction
The report such as change, antibacterial, pharmacological action, desinsection, food additives is more, and the extraction conditions for determination bamboo extractive, inspection
The report of survey method, constituent analysis and effect mechanism is fewer.
Chemical composition
Containing substantial amounts of flavone compound and bioactive polysaccharide and other active ingredients, such as phenolic acid class chemical combination in the leaf of bamboo
Thing, anthraquinone analog compound, terpene lactone, extraordinary amino acid and active peptide, manganese, zinc, selenium and other trace elements, there is various medicinal valencys
Value.Containing abundant Flavonoid substances in the leaf of bamboo, general flavone content is averagely 2% or so.Bamboo-leaves flavones are the nineties in 20th century
A kind of plant flavonoids preparation with the wild lophatherum gracile of high mountain as raw material newly developed, its function factor is flavone glycoside, so-called
Flavone glycoside, refers to and the compound that glycosyl is formed is connected on some positions of flavones parent nucleus, it is divided into carbon glycosides flavones and oxygen
Glycosides flavones, and based on carbon glycosides flavones.Carbon glycosides flavones is not degradable with Stability Analysis of Structures compared with common oxygen glycosides flavones：Energy
Go deep into focus, directly play drug effect；The advantages of hydrophily is strong.Be conducive to the exploitation of food and medicine.4 kinds of main leaf of bamboo carbon glycosides
Flavones is respectively orientoside (Orientin), different red careless glycosides (Homoorientin), Vitexina (Vitexin) and Saponaretin
(Isovitexin), its structural formula is as follows：
Flavone compound is current study hotspot, with the continuous development studied flavone compound and apply,
Existing chromocor compound resource seems the market demand that increasingly can not meet that sight is turned to and finds flavonoid by many people
The new resources of thing.The leaf of bamboo is a kind of excellent flavone compound potential resource.China is located at the Central places of world's bamboo distribution
Area, have the title of " bamboo kingdom ", and bamboo resource quite enriches, the km2 of current bamboo grove area more than 400 ten thousand, if can be by these useless bamboos
Leaf is used, and makes leaf of bamboo antioxidant, is greatly improved the comprehensive utilization ability and social benefit of bamboo.In food industry science
Huge business opportunity is contained in today of skill fast development, the field of natural plant extracts, and bamboo-leaves flavones are due to rich with source
It is rich, medical functions are more, the advantages of have a safety feature, in natural function food additives, natural drug, cosmetics and function
There are boundless market prospects in the fields such as food.
The natural resources of bamboo leaf of China is abundant, widely distributed, various in style, and bamboo extractive is with its definite health care, bamboo
Leaf delicate fragrance, free from extraneous odour, security in good taste and good, are the outstanding raw materials for making health drink.Using development of resources alkalescence
Or neutral beverage and natural function beverage, it is promising.The leaf of bamboo has wide in functional food and healthcare products field
Market prospects.Further investigation bamboo-leaves flavones extraction process, it is significant to developing natural resources of bamboo leaf.
Bamboo-leaves flavones are the pioneering plant flavonoids preparations with China domestic resource features of China, and bamboo-leaves flavones are one
The biological anti-oxidant of class multicomponent collaboration, its composition except flavonoid beyond the region of objective existence, also containing phenolic acid, anthraquinone analog compound,
Bioactive polysaccharide, Coumarins lactone, the extraordinary trace element such as amino acid and manganese, zinc, they together constitute bamboo-leaves flavones
The basis of extensive physiology and pharmacologically active.
It is fewer for the report of the extraction conditions, detection method, constituent analysis and effect mechanism that determine bamboo extractive.
Embodiment 2：
Pu'er tea containing bamboo-leaves flavones, adds the bamboo-leaves flavones of 10-20% percentage by weights in Pu'er tea.
It is made up of the component of following weight percentage：Pu'er tea 80-90%, 10-20% bamboo-leaves flavones.
The making of Pu'er production method for tea including solar dried green tea of the present invention, the input of Pu'er tea microbial inoculum, fermentation parameter
Control, the judgement of attenuation degree, the drying of Pu'er tea and aging step, the making of the solar dried green tea be using Cultivated In Yunnan,
The base (Camellia sinensis var.assamica) of wild and seminatural large leaf tea, Camellia sinensis var. viridis
(C.sinensis), the fresh young shoot and blade of C.crassicolumna Chang (C.crassicolumna), Jing " completing ", kneads, artificial drying or
Solar dried green tea is obtained after solar drying；The input of the Pu'er tea microbial inoculum is referred to and takes microorganism species smelly aspergillus (A.foetidus
Thom＆Raper.KZ 1633), aspergillus japonicus original mutation (A.japonicus Saito var.japonicus.KZ 1634),
The grey aspergillus (A.restrictus Smith.KZ 1636) of limitation, aspergillus parasiticus (A.parasiticus Speare.KZ 1638)
One kind or several combination, according to microbial liquid ferment specification technique require, with shaking table suspend culture mode pair
Bacterial strain is individually cultivated, and treats that spherical mycelium length, to 80%V/V, carries out the combination of single or multiple bacterial classifications, then by Pu'er
Bacterium ball is broken up, is homogenized by tea Other-of refiners, and with clear water 300-400 times is diluted, and is equably spilt with gondola water faucet kettle and is ready in advance
Solar dried green tea in, stir, to solar dried green tea water content be 30-36%, cover tightly holding fermentation humidity；The fermentation parameter
Control be by fermentation heap turning control fermentation temperature between 40-55 DEG C；Or fermentation heap is fermented with liftoff posture, with electronics after
Put fermenting frame room temperature is strict controlled in 38-40 DEG C by electric temperature control device, and fermentation time is 30-50 days；The fermentation journey
The judgement of degree is referred to and by sensory evaluation the attenuation degree of Pu'er tea judged with reference to instrument analytical method, it is determined that after terminating
Fermentation time, including：Sampled every 6 days in sweat, microwave drying, conventional method is brewed, to its soup look, fragrance, flavour
Sensory evaluation is carried out with leaf bottom index；Meanwhile, with reference to using HPLC, LC-MS analysis method to Pu'er tea characteristic component nutgall
Acid, catechin, content of caffeine change detected, using UV methods to Pu'er tea characteristic index total polyphenols, total starches, dark brown
Element, lightness detected, fragrant same clan's fragrance component is carried out to the Pu'er tea during after fermentation using GC-MS detection methods
The content for accounting for total fragrance component detected, fragrant same clan's fragrance component refers to palmitic acid, octadecane -9,12- dienoic acids, 1,2,
3- trimethoxy-benzenes, 5- methyl isophthalic acids, 2,3- trimethoxy-benzenes, 1,2,4- trimethoxy-benzenes, 2,3- dimethoxy benzenes, according to synthesis
Evaluation result judges that Pu'er tea after fermentation terminates the time；Bamboo leaf flavone is added with percentage by weight as 10-20%: fermentation
The Pu'er tea 80-90% for finishing is added for formula ratio, and the drying of the Pu'er tea, ageing refer to finish above-mentioned after fermentation
Tealeaves is dried or air-dried, screening, press or be placed in after in bulk in cool place, ventilation, dry environment carry out ageing 3 months.
Bamboo leaf flavone is prepared by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；
(2) leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:20-30 ratios are placed in taper
It is continuous 2-3 time in 50 DEG C of ultrasonic extractions 2h in bottle；
(3) leaching liquor is filtered and removes bamboo slag, leave petroleum ether extraction, layering of the extract with 3 times, remove upper liquid,
Subnatant is crossed into macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collect eluent, and the reduced pressure concentration at 50-80 DEG C
It is extremely dry.
Claims (9)
1. the Pu'er tea containing bamboo-leaves flavones, it is characterised in that add the leaf of bamboo of 10-20% percentage by weights yellow in Pu'er tea
Ketone.
2. the Pu'er tea containing bamboo-leaves flavones, it is characterised in that it is made up of the component of following weight percentage：Pu'er tea 80-
90%, 10-20% bamboo-leaves flavones.
3. the Pu'er tea containing bamboo-leaves flavones according to claim 1 and 2, it is characterised in that described Pu'er tea is by following
Obtained by method：The making of the method including solar dried green tea, the input of Pu'er tea microbial inoculum, the control of fermentation, add bamboo-leaves flavones,
The drying of Pu'er tea and aging step, the making of the solar dried green tea is to adopt Cultivated In Yunnan, wild and seminatural daye tea,
Camellia sinensis var. viridis, the fresh young shoot of C.crassicolumna Chang and blade, Jing " completing ", knead, and after artificial drying or solar drying solar dried green tea is obtained；
The input of the Pu'er tea microbial inoculum is referred to and takes microorganism species smelly aspergillus, aspergillus japonicus original mutation, the grey aspergillus of limitation, aspergillus parasiticus
One kind or several combination, according to microbial liquid ferment specification technique require, with shaking table suspend culture mode pair
Bacterial strain is individually cultivated, and treats that spherical mycelium length, to 80%V/V, carries out any component of single or multiple bacterial classifications and any agent
The combination of amount, Pu'er tea microbial inoculum refiner then broken up bacterium ball, be homogenized, and with clear water 300-400 times is diluted, and uses gondola water faucet kettle
Equably spill in preprepared solar dried green tea, stir, the water content to solar dried green tea is 30-36%, cover tightly holding and send out
Ferment humidity；The control of the fermentation is by fermentation heap turning control fermentation temperature between 40-55 DEG C, or by fermentation heap with liftoff
Posture is fermented, and put fermenting frame room temperature is strict controlled in into 38-40 DEG C with electronics relay temperature regulating device, and fermentation time is
30-50 days, then by sensory evaluation the attenuation degree of Pu'er tea is judged with reference to instrument analytical method, it is determined that terminating sending out
The time of ferment, sampled every 6 days in sweat, microwave drying, conventional method is brewed, to its soup look, fragrance, flavour and leaf bottom
Index carries out sensory evaluation, in combination with being examined to Pu'er tea characteristic component changes of contents using HPLC, LC-MS analysis method
Survey, Pu'er tea characteristic index is detected using UV methods, when judging that Pu'er tea after fermentation terminates according to comprehensive evaluation result
Between；The addition bamboo-leaves flavones step refers to addition bamboo leaf flavone, with percentage by weight as bamboo leaf flavone 10-
20%: the Pu'er tea 80-90% that fermentation is finished；The drying of the Pu'er tea, ageing refer to the tealeaves for finishing above-mentioned after fermentation
Dried or air-dried, screening, press or be placed in after in bulk in cool place, ventilation, dry environment carry out ageing 3 months.
4. the Pu'er tea containing bamboo-leaves flavones according to claim 1 and 2, it is characterised in that described bamboo-leaves flavones are extracted
Thing is prepared by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；
(2) leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:20-30 ratios are placed in conical flask
In, it is continuous 2-3 time in 50 DEG C of ultrasonic extractions 2h；
(3) leaching liquor is filtered and removes bamboo slag, leave petroleum ether extraction, layering of the extract with 3 times, upper liquid is removed, by under
Layer liquid crosses macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collects eluent, and is evaporated at 50-80 DEG C
It is dry.
5. the Pu'er tea containing bamboo-leaves flavones according to claim 1 and 2, it is characterised in that described bamboo-leaves flavones are extracted
Containing carbon glycosides flavones and oxygen glycosides flavones in thing, carbon glycosides flavones accounts for the 20-30% of bamboo leaf flavone, and the carbon glycosides flavones is main
Composition is the orientoside shown in following structural formula, different red careless glycosides, Vitexina and Saponaretin：
6. the method for preparing the Pu'er tea containing bamboo-leaves flavones described in claim 1 or 2, it is characterised in that：
Described Pu'er tea is by obtained by following methods：The making of the method including solar dried green tea, the input of Pu'er tea microbial inoculum, send out
The control of ferment, bamboo-leaves flavones, the drying of Pu'er tea and aging step are added, the making of the solar dried green tea is planted using Yunnan
Training, wild and seminatural daye tea, Camellia sinensis var. viridis, the fresh young shoot of C.crassicolumna Chang and blade, are kneaded, artificial drying Jing " completing "
Or obtain solar dried green tea after solar drying；The input of the Pu'er tea microbial inoculum is referred to and takes microorganism species smelly aspergillus, aspergillus japonicus
Former mutation, the grey aspergillus of limitation, one kind of aspergillus parasiticus or several combination, the specification technique fermented according to microbial liquid will
Ask, with shaking table suspend culture mode bacterial strain is individually cultivated, treat spherical mycelium length to 80%V/V, carry out it is single or
Any component of multiple bacterial classifications and the combination of any dosage, Pu'er tea microbial inoculum refiner then broken up bacterium ball, be homogenized, is used
Clear water dilutes 300-400 times, is equably spilt in preprepared solar dried green tea with gondola water faucet kettle, stirs, to solar dried green tea
Water content is 30-36%, covers tightly holding fermentation humidity；The control of the fermentation is that fermentation heap turning control fermentation temperature exists
Between 40-55 DEG C, or fermentation heap is fermented with liftoff posture, it is with electronics relay temperature regulating device that put fermenting frame room temperature is strict
At 38-40 DEG C, fermentation time is 30-50 days, then by sensory evaluation Pu'er tea is sent out with reference to instrument analytical method for control
Ferment degree is judged, it is determined that terminating the time of fermentation, is sampled every 6 days in sweat, microwave drying, conventional method punching
Bubble, carries out sensory evaluation, in combination with using HPLC, LC-MS analysis method pair to its soup look, fragrance, flavour and leaf bottom index
Pu'er tea characteristic component changes of contents is detected, Pu'er tea characteristic index is detected using UV method, commented according to comprehensive
The after fermentation of valency result judgement Pu'er tea terminates the time；The addition bamboo-leaves flavones step refers to addition bamboo leaf flavone, with
Percentage by weight is bamboo leaf flavone 10-20%: the Pu'er tea 80-90% that fermentation is finished；It is the drying of the Pu'er tea, old
Change refer to by the tealeaves that above-mentioned after fermentation is finished dried or air-dried, screening, press or it is in bulk after be placed in cool place, ventilation, do
Ageing 3 months is carried out in dry environment；
Described bamboo leaf flavone is prepared by following methods：
(1) take the fresh leaf of bamboo, clean, dry naturally, attrition grinding, cross 60 mesh sieves, obtain leaf of bamboo powder；
(2) leaf of bamboo powder is well mixed with 60-70% alcohol-waters, is 1 according to solid-liquid ratio:The ratio of 20-30 is placed in conical flask
In, it is continuous 2-3 time in 50 DEG C of ultrasonic extractions 2h；
(3) leaching liquor is filtered and removes bamboo slag, leave petroleum ether extraction, layering of the extract with 3 times, upper liquid is removed, by under
Layer liquid crosses macroreticular resin D101 purifying, is eluted with 70% alcohol-water, collects eluent, and is evaporated at 50 DEG C dry.
7. it is a kind for the treatment of or prevention of cardiovascular disease health medicine, it is characterised in that in described health medicine containing have the right will
Seek the Pu'er tea containing bamboo-leaves flavones described in 1 or 2.
8. the Pu'er tea containing bamboo-leaves flavones described in claim 1 or 2 is preparing the medicine for the treatment of or prevention of cardiovascular disease
Application in health products.
9. the Pu'er tea containing bamboo-leaves flavones described in claim 1 or 2 prepare anti-oxidant, anti-aging, antibacterial, it is antiviral,
Application in protection cardiovascular and cerebrovascular, the medicine health product of preventing and treating neurodegenerative disease, it is characterised in that in described application, bamboo
4 kinds of main leaf of bamboo carbon glycosides flavone component orientosides, different red careless glycosides, Vitexina and Saponaretins in leaf flavones account for medicine health product
In 2-10%.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543860A (en) * | 2003-11-14 | 2004-11-10 | 白栓锁 | Method for extracting bamboo leaf flavonoid and foodstuff and drug containing the same |
| CN101138368A (en) * | 2007-08-30 | 2008-03-12 | 中国科学院昆明植物研究所 | Pu-er ripe tea pile-after-fermentation producing method |
| CN101611917A (en) * | 2009-07-28 | 2009-12-30 | 孙爱东 | A kind of novel natural food preservative that utilizes bamboo-leaves flavones to produce |
| CN106109367A (en) * | 2016-08-31 | 2016-11-16 | 王娟 | A kind of toothpaste with antibacterial action containing bamboo leaf flavone and preparation method thereof |
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2016
- 2016-11-18 CN CN201611018782.7A patent/CN106578188A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543860A (en) * | 2003-11-14 | 2004-11-10 | 白栓锁 | Method for extracting bamboo leaf flavonoid and foodstuff and drug containing the same |
| CN101138368A (en) * | 2007-08-30 | 2008-03-12 | 中国科学院昆明植物研究所 | Pu-er ripe tea pile-after-fermentation producing method |
| CN101611917A (en) * | 2009-07-28 | 2009-12-30 | 孙爱东 | A kind of novel natural food preservative that utilizes bamboo-leaves flavones to produce |
| CN106109367A (en) * | 2016-08-31 | 2016-11-16 | 王娟 | A kind of toothpaste with antibacterial action containing bamboo leaf flavone and preparation method thereof |
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