清蒲茶工艺研制及品质评价
Study on the Preparation Process and Anti-inflammatory Effect of Qingpu Tea
以蒲公英和罗汉果为原料，对其制备工艺进行优化。方法：选用蒲公英和罗汉果为原料，以绿原酸含量为指标，通过单因素试验和正交试验分别对蒲公英和罗汉果提取的工艺参数进行优化；通过感官评分确定蒲公英和罗汉果的配比。结果：蒲公英与罗汉果7：3、10倍加水量、提取时间2h、提取3次;同时以复合饮料的感官评价为参考依据，在此工艺条件生产的清蒲茶饮料感官评分为83.185，绿原酸含量约为188.61μg.mL-1，绿原酸得率为8.27%，微生物指标检测结果符合相关国家标准。结论：由此工艺条件生产的清蒲茶颗粒色泽淡黄，口感微甜，营养丰富，具有蒲公英和罗汉果特有的香味和滋味。
农业科学研究药学植物学
中药学蒲公英罗汉果绿原酸
张荣华,李银清,靳梓薇,赵春娇.清蒲茶工艺研制及品质评价[EB/OL].(2023-03-31)[2025-11-05].http://www.paper.edu.cn/releasepaper/content/202303-378.点此复制
Objective : To optimize the extraction process of dandelion and momordica grosvenori, and evaluate the anti-inflammatory effect of Qingpu tea. Methods : Dandelion and Siraitia grosvenorii were used as raw materials, and the content of chlorogenic acid was used as the index. The extraction process parameters of Dandelion and Siraitia grosvenorii were optimized by single factor test and orthogonal test. The ratio of dandelion and momordica grosvenori was determined by sensory score.Results : dandelion and momordica grosvenori 7 : 3,10 times the amount of water, extraction time 2h, extraction 3 times ; at the same time, based on the sensory evaluation of the compound beverage, the sensory score of the Qingpu tea beverage produced under this process condition was 83.185, the chlorogenic acid content was about 188.61 μg mL-1, the chlorogenic acid yield was 8.27 %, and the microbial index test results met the relevant national standards. Conclusion : The Qingpu tea granules produced by this process have light yellow color, slightly sweet taste, rich nutrition, and unique flavor and taste of dandelion and momordica grosvenori.
Traditional Chinese Medicinedandelionluohanguochlorogenic acid
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