沙棘叶复配茶的研制及其体外降血糖活性

Preparation of Seabuckthorn Leaves Compound Tea and Its Hypoglycemic Activity in Vitro

采用沙棘茶叶、桑叶、决明子、菊花、山楂和甘草为原料研制沙棘叶复配茶,以感官评价、总黄酮含量等多指标,采用单因素结合正交试验,确定沙棘叶复配茶的最佳配方;并以总黄酮含量、茶多酚含量等为指标,采用单因素结合响应面试验优化复配茶的冲泡条件;最终评价其体外降血糖活性。结果表明,复配茶最佳配方为沙棘茶叶3.0 g、桑叶1.5 g、山楂2.0 g、甘草2.5 g、菊花0.3 g和决明子1.0 g,最佳袋装工艺为滤纸袋净装量3.0 g。复配茶的最佳冲泡工艺为浸泡温度为96℃,浸泡时间为10 min,加水量为162 mL,浸泡次数为1次。此条件下茶汤的总黄酮含量为4.20 mg/g,茶多酚含量为5.24%,水浸出物含量为23.76%。体外降血糖试验结果表明,该复配茶对α-葡萄糖苷酶抑制率及对α-淀粉酶抑制率分别为(46.51±2.35)%、(16.02±1.18)%,其体外降血糖活性优良。该沙棘叶复配茶滋味醇厚,冲泡便捷并且具有降糖功效。

Seabuckthorn leaves compound tea was developed using the raw materials of seabuckthorn tea,mulberry leaves,cassia seed,chrysanthemum,hawthorn,and licorice.The best formula of seabuckthorn leaves compound tea was determined by sensory evaluation,total flavone content,and other indexes,and single factor combined with an orthogonal test.The single factor combined response surface test was used to optimize the brewing conditions of complex tea with the contents of total flavonoids and tea polyphenols as indexes.Finally,its hypoglycemic activity in vitro was evaluated.The results showed that the best formula of compound tea was seabuckthorn tea 3.0 g,mulberry leaves 1.5 g,hawthorn 2.0 g,licorice 2.5 g,chrysanthemum 0.3 g and cassia seed 1.0 g.The best bagging process was filter paper bag to pack 3.0 g.The best brewing process of compound tea is that the soaking temperature was 96℃,the soaking time was 10 minutes,the amount of water was 162 mL,and the soaking time was once.Under these conditions,the content of total flavonoids in tea infusion was 4.20 mg/g,the content of tea polyphenols was 5.24%,and the content of water extract was 23.76%.Finally,the inhibitory activities againstα-glucosidase andα-amylase were(46.51±2.35)%,(16.02±1.18)%.It had excellent hypoglycemic activity in vitro.The seabuckthorn leaves compound tea has a mellow taste,convenient brewing,and hypoglycemic effect.