藤茶复合袋泡茶的研制及其体外降血糖作用

Preparation of Ampelopsis grossedentata Compound Teabag and Its in Vitro Hypoglycemic Effect

该研究以藤茶、青钱柳和桑叶为原料,研制藤茶复合袋泡茶,并评价其体外降血糖作用。以感官评分、总黄酮和总多糖含量为考察指标,通过单因素试验研究藤茶、青钱柳和桑叶复合配比、茶袋包装材料、冲泡水温、浸泡时间和加水量对藤茶复合袋泡茶品质的影响,确定各因素的最佳水平;在此基础上,采用正交试验,优化袋泡茶冲泡工艺。藤茶复合袋泡茶最佳工艺参数为:藤茶:青钱柳:桑叶配比为2:1:2(m:m:m)、茶包选用无纺布、冲泡水温85℃、浸泡时间4 min、加水量150 mL。此条件下,产品感官评分83分,总黄酮和总多糖含量分别为627.45μg/mL和200.05μg/mL,综合评分96.89分;对α-葡萄糖苷酶和α-淀粉酶抑制活性高达42.75%和38.85%,与阿卡波糖效果相当,远高于藤茶、青钱柳、桑叶单一或任两两组合袋泡茶。藤茶复合袋泡茶冲泡方便,汤色橙黄、清澈明亮、香气独特、口感微苦回甘,富含总黄酮、总多糖,降血糖作用优良,市场前景广阔。

In this study,Ampelopsis grossedentata,Cyclocarya paliurus and mulberry leaves were used as the raw materials to develop compound teabags,and its in vitro hypoglycemic effect was evaluated.The sensory score,total flavonoids and total polysaccharide contents were used as evaluation indicators,the effects of the compound ratio of Ampelopsis grossedentata,Cyclocarya paliurus and mulberry leaves,teabag packaging materials,brewing water temperature,soaking time and water addition amount on the quality of compound teabags were studied by single factor experiments,to determine the optimal levels of these factors.On the basis of these results,the teabag brewing process was optimized by the orthogonal test.The optimal process parameters for developing compound teabags were:the compound ratio of Ampelopsis grossedentata,Cyclocarya paliurus and mulberry leaves 2:1:2(m:m:m),non-woven fabrics for tea bags,brewing water temperature 85℃,soaking time 4 min,amount of water 150 mL.Under these conditions,the sensory score of compound teabag was 83,and the total flavonoid and total polysaccharide contents were 627.45μg/mL and 200.05μg/mL,respectively,with the comprehensive score was 96.89;the inhibitory activities againstα-glucosidase andα-amylase were 42.75%and 38.85%,respectively,which were comparable to the effect of acarbose and much higher than those of teabags made with Ampelopsis grossedentata,Cyclocarya paliurus or mulberry leaves,or a combination of any two of these raw materials.The Ampelopsis grossedentata compound teabags were convenient to brew,and the soup had an orange-yellow,clear and bright color,a unique aroma,and a slightly bitter and sweet taste,with high total contents of flavonoids and polysaccharides,and an excellent in vitro hypoglycemic activity,indicating broad market prospects.