苦荞茶黄酮类成份及茶渣营养成份研究

Study on Total Flavonoids of Buckwheat( Fagopyrum tataricum)Tea and Nutrients of Tea Residue

采用传统热回流法和超声提取法结合紫外可见分光光度法研究了苦荞茶中黄酮类成分的含量。对两种方法的提取效果进行了对比。对苦荞茶热水冲泡后残余茶渣中的总固形物含量、总有机质、灰分、总钙、总磷、粗脂肪、粗纤维、粗蛋白含量进行了检测。结果显示,苦荞茶中黄酮含量丰富,对于黄酮的提取,超声波提取法较传统热回流法更具优势,黄酮的得率分别占原料质量的2.07%和0.57%。高效液相色谱检测显示两种方法提取的物质在成分和总量上均有明显差异。热水冲泡后的茶渣营养成分丰富,总有机质含量高,其中脂肪、纤维素和蛋白质类成分含量与苦荞麦持平,基本没有损失,有很高的开发利用价值。

Total flavonoids were extracted from Fagopyrum tataricum tea by ultrasonic method and heat refluxing method separately and then measured by ultra-visa spectroscopic method with rutin as the standard sample.Nuhrients in the tea residue were also studied by standard methods.The result revealed that ultrasonic method was more efficient than traditional heat refluxing method in the extraction of total flavonoids and the flavonoids yields by ultrasonic method and traditional heat refluxing method were 2.07 % and 0.57 %,respectively.Differences in compositions and contents of flavonoids by ultrasonic method and traditional heat refluxing method could also be observed on spectra of higher performance liquid chromatography （HPLC）.The components of the tea residue had high nutrition contents,especially the protein,fiber and fat had no loss,so the tea residue could have high value of the development and utilization.