养肺苦荞茶制备工艺及其含量测定

Extraction Technology and Content Determination of Yangfei Buckwheat Tea

目的:优选养肺苦荞茶的最佳水提取工艺并建立同时测定成品中柚皮苷与芦丁含量测定方法,为该保健茶的开发提供一定的基础依据。方法:以干膏得率与柚皮苷的提取率为指标,在单因素试验基础上,采用正交试验考察加水量、提取时间、提取次数对养肺苦荞茶提取工艺的影响,综合评价优选出最佳工艺条件。并采用HPLC测定养肺苦荞茶中柚皮苷与芦丁的含量。Diamonsil C18色谱柱(200 mm×4.6 mm,5μm),流动相为乙腈(A)-0.5%冰醋酸溶液(B),梯度洗脱(0～10 min,A为10%～12%;10～15 min,A为12%～17%,15～25 min,A为17%;25～35 min,A为17%～20%;35～37 min,A为20%～24%;37～40 min,A为24%～10%;40～45 min,A为10%～10%;)流速1.0 m L·min^(-1),芦丁检测波长257 nm,柚皮苷检测波长283 nm,柱温30℃。结果:优选出的最佳提取工艺为加10倍量水,回流提取3次,每次提取1 h;干膏得率28.75%,柚皮苷转移率32.81%;养肺苦荞茶所含芦丁含量为0.64 mg/g;柚皮苷含量为17.28 mg/g。结论:建立的HPLC检测成品中柚皮苷与芦丁含量方法准确可靠,优化出的提取工艺稳定,简便可行,可为养肺苦荞茶的制备与生产提供参考。

Objective:To optimize the water extraction technology of Yangfei buckwheat tea and provide a basis for the development of the health tea. Methods:The effects of these three factors on the extraction process of Yangfei buckwheat tea were investigated by orthogonal experiment from three angles of increasing water volume,extracting time and extracting times. Using HPLC determination of naringin in extracting Yangfei buckwheat tea and the content of rutin. Diamonsil C18 chromatographic column(200 mm×4.6 mm,5 μm),mobile phase of acetonitrile(A)-0.5% glacial acetic acid solution(B),gradient elution(0-10 min,A 10%-12%;10-15 min,A 12%-17%,15-25 min,A 17%;25-35 min,A 17%-20%;35-37 min,A 20%-24%;37-40 min,A 24%-10%;40-45 min,A 10%-10%)flow rate 1.0 mL·min^-1,rutin detection wavelength of 257 nm,naringin detection wavelength of 283 nm,column temperature 30 ℃. Results:The optimum extraction process was adding 10 times of water,refluxing for 3 times,extracting for 1 heach time;the yield of dry extract was 28.75%,the transfer rate of naringin was 32.81%;therutin content of Yangfei buckwheat tea was 0.63 mg/g;and the content of naringin was 15.38 mg/g. Conclusion:To establish the HPLC to detect the contents of naringin in finished products and rutin method is accurate and reliable,to optimize the extraction process is stable,simple and feasible,can provide a lung buckwheat tea preparation and production to provide the reference.