黄精茶饮的制备工艺及其免疫调节作用研究

Study on preparation technology and immunomodulatory effect of Polygonatum cyrtonema Hua-Keemum black tea drink

中文关键词:  多花黄精  祁门红茶  工艺优化  黄精茶饮  免疫调节作用

英文关键词:Polygonatum cyrtonema Hua  Keemum black tea  process optimization  Polygonatum cyrtonema Hua-Keemum black tea drink  immunomodulatory effect

中文摘要:

      目的 优化祁门红茶和多花黄精的提取工艺, 并评估黄精茶饮的免疫调节作用。方法 选用多花黄精和祁门红茶为原料, 以茶多酚和黄精多糖含量为指标, 通过单因素实验和正交实验分别对多花黄精和祁门红茶提取的工艺参数进行优化; 通过感官评分确定多花黄精与祁门红茶的配比。在此基础上, 通过体外细胞实验和动物实验评估黄精茶饮的免疫调节能力。结果 祁门红茶的最佳提取工艺参数为: 茶水比1:80 (g/mL)、浸提时间30 min、浸提温度100℃, 茶多酚提取率为(6.79±0.10)%。多花黄精的最佳提取工艺参数为: 料液比1:20 (g/mL)、浸提时间120 min、浸提温度90℃, 黄精多糖提取率为(56.94±1.56)%。黄精茶饮的最佳配比为: 祁门红茶与多花黄精的体积比为1:3, 黄精茶饮中多酚含量为(1.59±0.04)%, 多糖含量为(46.07±2.91)%。体外细胞实验表明, 黄精茶饮(500 μg/mL)能显著促进RAW264.7巨噬细胞的增殖(P<0.01), 并能刺激RAW264.7巨噬细胞吞噬中性红(P<0.01)。动物实验发现, 与模型组相比, 黄精茶饮能够显著促进免疫抑制小鼠脾脏和胸腺指数的恢复(P<0.05或P<0.01)。结论 黄精茶饮口感香甜清冽, 颜色澄清透亮, 在体内外具有一定的免疫增强作用, 研究结果可为茶和药食同源产品的开发提供新思路。

英文摘要:

      Objective To optimize the extraction process of Keemum black tea and Polygonatum cyrtonema Hua, and evaluate the immunomodulatory effect of Polygonatum cyrtonema Hua-Keemum black tea drink. Methods Polygonatum cyrtonema Hua and Keemum black tea were used as raw materials, and the extraction rate of tea polyphenols and Polygonatum polysaccharide were used as indexes, the process parameters of Polygonatum cyrtonema Hua as well as Keemum black tea were optimized by single factor experiment and orthogonal experiment. The ratio of Polygonatum cyrtonema Hua and Keemum black tea was determined by sensory score. On this basis, the immunomodulatory effect of Polygonatum cyrtonema Hua-Keemum black tea drink was evaluated by in vitro cell experiment and animal experiment. Results The optimal processparameters of Keemum black tea were as follows: Solid-liquid ratio was 1:80 (g/mL), extraction timewas 30 min, and the extraction temperature was 100℃, the extraction rate of tea polyphenols was (6.79±0.10)%. The optimal process parameters of Polygonatum cyrtonema Hua were as follows: Solid-liquid ratiowas 1:20 (g/mL), extraction time was 120 min, and the extraction temperature was 90℃, the extraction rate of Polygonatum polysaccharide was (56.94±1.56)%. The volume ratio of Keemum black tea and Polygonatum cyrtonema Hua was 1:3. The content of polyphenols and polysaccharide content in Polygonatum cyrtonema Hua-Keemum black tea drink were (1.59±0.04)% and (46.07±2.91)%, respectively. The results of in vitro experiments showed that Polygonatum cyrtonema Hua-Keemum black tea drink (500 μg/mL) could significantly promote the proliferation of RAW264.7 cells (P<0.01), and stimulated RAW264.7 cells to phagocytose neutral red (P<0.01). Animal studies had found that compared with model group, Polygonatum cyrtonema Hua-Keemum black tea drink could significantly promote the recovery of spleen and thymus index in immunosuppressed mice (P<0.05 or P<0.01). Conclusion The prepared Polygonatum cyrtonema Hua-Keemum black tea drink tastes sweet and clear, and the color is clear and bright, and has a certain immune enhancement effect in vivo and in vitro, which provides new ideas for the development of tea and edible products.