黄芪葛根袋泡茶制备工艺研究及有效成分含量测定

Study on Preparation Technology and Content Determination of Effective Components of Astragalus and Pueraria Teabag

本课题以黄芪葛根汤的基本配方为依据,优选黄芪葛根袋泡茶中黄芪用量与葛根用量比例,以袋泡茶冲泡后品质评价作为检验方法,探讨黄芪葛根袋泡茶的制作方式以及黄芪与葛根配伍比例对茶汤感官质量的影响,最优的配伍比例是黄芪∶葛根(3∶1和2∶1)比例。比较黄芪葛根袋泡茶和水煎液中葛根素的含量,结果显示,配伍比例为黄芪∶葛根(2∶1)的袋泡茶中葛根素的含量最优,而袋泡茶中葛根素的含量小于水煎液中葛根素的含量。

Based on the basic formula of Radix Astragali and Radix Puerariae decoction,this paper optimized the proportion of Radix Astragali and Radix Puerariae in the tea bag,and discussed the effect of the compatibility ratio of Radix Astragali and Radix Puerariae in the tea bag on the sensory quality of the tea soup by evaluating the color,taste and aroma of the tea soup after brewing.The optimal compatibility ratio is the ratio of Radix Astragali and Radix Puerariae(3∶1 and 2∶1).In this case,the color of the tea soup after brewing.Using high performance liquid chromatography(HPLC)to detect the content of puerarin in different proportions of Radix Astragali and Radix Puerariae teabag and Radix Puerariae decoction,the results showed that the content of puerarin in the teabag with the compatibility ratio of Radix Astragali and Radix Puerariae(2∶1)was higher than that in other teabags,and the content of puerarin in the tea bag with Radix Astragali and Radix Puerariae was lower than that in the decoction of Radix Puerariae.