连翘叶速溶茶制备及多种功能成分分析

doi:10.11707/j.1001-7488.LYKX20210469

Abstract

Abstract:

Objective: This study aims to investigate the preparation technique and analyze the functional components of instant tea from Forsythia suspensa leaves, in order to provide a new idea and scientific basis for high value-added utilization of forsythia resources. Method: The water extraction process of F. suspensa leaves was optimized with the yield of theinstant tea as an indicator. Three kinds of instant tea powder, FSL-D, FSL-G and FSL-B, were prepared from dried, fried, and fermented leaves of F. suspensa, respectively. The physical and chemical properties and functional components were tested to further identify the optimal raw materials for preparing the instant tea. Results: 1) The optimal extraction process for instant tea from F. suspensa leaves was solid-liquid ratio of 1∶20.14 g·mL^?1, extraction temperature of 90 ℃ and extraction time of 180 min, under which the average yield of instant tea from F. suspensa leaves was 15.30%. 2) The dissolving time of FSL-D, FSL-G and FSL-B was 50.04, 55.19 and 46.46 s, respectively, which all meet the industry standard. The hygroscopic property test and sensory evaluation indicated that FSL-B was less prone to agglomerate during storage and had a better taste. Active components analysis indicated that the protein content, the total phenolic content, the total flavonoids content and the total polysaccharides content of the three kinds of instant tea were all above 11%, 3.22%, 4.44%, and 47.76%, respectively. The content of forsythia glycoside A in FSL-G was relatively high, at 19.96%. 3) The antioxidant experiment of polysaccharides from F. suspensa leaves showed that the larger the molecular weight of the polysaccharides, the better the antioxidant effect. The infrared spectrum test showed that the antioxidant activity was related to the weakening of O-H stretching vibration peak, C=O bond stretching vibration peak, and C-H bending vibration peak activity. Conclusion: The high quality instant tea (FSL-B) can be obtained from the fermented F. suspensa leaves. This research not only provides theoretical basis for the study of forsythia leaf products, but also improves the economic value of forsythia, which is of great significance to promote the development of forsythia economic forest.

Key words: Forsythia suspensa leaves, instant tea, polysaccharides, antioxidant activity

CLC Number:

Jing Li,Ying You,Qingsheng Zhao,Hang Li,Senlin Chang. Preparation of Instant Tea from Forsythia suspensa Leaves and Analysis of Its Various Functional Components[J]. Scientia Silvae Sinicae, 2023, 59(8): 52-59.

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水平 Level		因素 Factor
水平 Level	A 料液比 solid-liquid ratio/(g·mL^?1)	B 提取温度 Temperature/℃	C 提取时间 Duration/ min
?1	1∶20	70	120
0	1∶25	80	150
1	1∶30	90	180

序列 Run	因素 Factor			茶得率 Tea powder recovery(%)
序列 Run	A 料液比 Solid-liquid ratio/(g·mL^?1)	B 提取温度 Temperature/ ℃	C 提取时间 Duration/ min	茶得率 Tea powder recovery(%)
1	1∶15	70	150	10.60
2	1∶25	70	150	12.00
3	1∶15	90	150	12.20
4	1∶25	90	150	11.60
5	1∶15	80	120	13.20
6	1∶25	80	120	11.20
7	1∶15	80	180	13.00
8	1∶25	80	180	13.60
9	1∶20	70	120	13.20
10	1∶20	90	120	11.80
11	1∶20	70	180	12.00
12	1∶20	90	180	16.20
13	1∶20	80	150	13.60
14	1∶20	80	150	14.20
15	1∶20	80	150	12.80
16	1∶20	80	150	13.20
17	1∶20	80	150	14.20

速溶茶 Instanttea	水分 Moisture（%）	灰分 Ash（%）	蛋白质 Protein（%）	总酚 Total phenolics（%）	黄酮 total flavonoids（%）	总糖 Total Carbohydrate（%）	连翘苷 forsythiin（%）	连翘酯苷A forsythioside A（%）	连翘脂素 forsythiin（%）
FSL-D	3.03±0.04b	4.73±0.11c	13.26±0.08a	3.22±0.05c	4.44±0.22a	47.76±0.47a	3.69±0.04b	14.76±0.15c	0.2±0.01c
FSL-G	3.05±0.07b	7.43±0.09b	12.79±0.09b	3.45±0.02b	4.63±0.21a	40.68±0.70c	3.34±0.05c	19.96±0.08a	0.13±0.01b
FSL-B	4.17±0.09a	8.69±0.15a	11.98±0.05c	3.54±0.04a	4.43±0.32a	42.24±0.37b	3.82±0.08a	15.50±0.21b	0.15±0.01a

多糖样品 Polysaccharide samples	得率 Yield （%）	含量 Content （%）
FSL-DP	21.70±0.85a	19.54±0.67a
FSL-GP	20.70±0.73a	24.29±0.46b
FSL-BP	23.90±0.75b	26.22±0.36c
FSL-DP-D	63.70±0.45c	25.09±0.61bc
FSL-GP-D	78.90±1.22e	30.64±0.36d
FSL-BP-D	69.20±1.04d	31.36±0.58d

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Preparation of Instant Tea from Forsythia suspensa Leaves and Analysis of Its Various Functional Components

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