基于中医理学的小叶苦丁茶加工工艺设计及品质评价

Processing technology design and quality evaluation of Ligustrum robustum based on traditional Chinese medicine science

中文关键词:  小叶苦丁茶  盐水杀青  糖水去苦  液相色谱-质谱联用技术

英文关键词:Ligustrum robustum  salt water blanching  sugar-water debittering  liquid chromatography-mass spectrometry

中文摘要:

      目的 基于中医理学原理, 探究盐水杀青与糖水去苦组合工艺对小叶苦丁茶品质的影响。方法 以余庆小叶苦丁茶为研究对象, 设计3种不同加工工艺, 以传统工艺K1为对照, 通过理化实验、质谱实验, 系统分析不同工艺对小叶苦丁茶品质的影响。结果 感官与色泽分析结果显示, K3工艺可优化苦丁茶的口感与外观色泽, K2、K3比K1视觉上呈现更均匀鲜亮的绿色; 理化检测发现, 该工艺会导致K2和K3苦丁茶浸出物总量分别减少12.19%、19.60%。通过液相色谱-质谱技术进行差异代谢物分析, 共鉴定出1282种代谢物, 其中脂质及类脂质分子占比最高, 为26.21%。进一步针对苦丁茶活性成分的靶向高效液相色谱法检测显示, K3工艺使茶多酚含量降低到(8.51±0.07) g/100 g, 而与K1比, K3工艺使阿克苷、咖啡碱含量分别略有提升。结论 盐水杀青与糖水去苦工艺能有效优化苦丁茶色泽品质, 并在控制茶多酚损失的同时, 实现女贞苷、阿克苷等关键活性成分的保留与提升, 为苦丁茶高品质加工工艺的研发提供关键技术支撑。

英文摘要:

      Objective To explore the influence of a combined processing method of salt water steaming and sugar water debittering, based on the principles of traditional Chinese medicine, on the quality of Ligustrum robustum. Methods Taking Ligustrum robustum in Yuqing county as the research object, 3 kinds of different processing processes were designed, and the traditional process K1 was used as the control. The physical and chemical tests and mass spectrometry experiments were carried out to analyze the influence of different processing methods on the quality of Ligustrum robustum. Results The sensory and color analysis results showed that K3 process could optimize the taste and appearance of Ligustrum robustum. Compared with K1, K2 and K3 presented more uniform and bright green visually. However, physical and chemical tests revealed that this process led to a reduction of 12.19% and 19.60% in the total extract of K2 and K3 Ligustrum robustum, respectively. Using liquid chromatography-mass spectrometry, a total of 1282 metabolites were identified by differential metabolite analysis, among which the proportion of lipids and lipid molecules was the highest (26.21%). Further targeted high performance liquid chromatography detection of the active components of Ligustrum robustum showed that the K3 process reduced the content of tea polyphenols to (8.51±0.07) g/100 g, while compared with K1, K3 process increased the content of actoside and caffeine, respectively. Conclusion The water blanching and sugar water debittering process can effectively optimize the color and quality of Ligustrum robustum. While controlling the loss of tea polyphenols, it also retains and enhances key active components such as ligustrine glycosides and aktoside, providing key technical support for the research and development of high-quality processing techniques for Ligustrum robustum.