夏枯草复合袋泡茶的制备工艺优化及成分测定

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Optimization of Preparation Process and Determination of Components for Composite Xiakucao Tea Bags

ZHANG Fang，DAI Mingcheng， ZHANGDan， CHEN Cancan， GUO Jinyun （School ofFood & Environment， Jinzhong College of Information， Jinzhong O3o8o0， China）

Abstract： Baekho Silver Needle and Xiakucao were used as raw materials，sensory evaluation was taken as index，andraw materialratiobrewing temperature，brewingtimeand flushing volume were taken as theinvestigation factors，the processwasoptimized bysingle factor testandorthogonal test，andthe contents of protein，flavonoids， polysaccharides and tea polyphenols were determined. The results showed that the optimal formula and brewing process of Prunella vulgaris tea bags were as follows： Xiakucao 40 mesh，Baekho Silver Needle 50 mesh，Baekho Silver Needle ： Xiakucao =2.0：1.0（g：g） ， brewing temperature 90∘C ， brewing time 8min ， and brewing volume 250mL . The protein content was 6.86g/100g ，the flavonoid content was （23.6±0.02）mgcdotg-1 ， the polysaccharide content was 11.4% ， and the tea polyphenol content was 17.54mg⋅g-1

Keywords： Baekho Silver Needle; Xiakucao; compound tea bags; preparation process

夏枯草，也称夏枯球、棒柱头草，灯笼头草、棒距草，为多年生草本植物，主要分布在国外的欧亚、非洲及北美洲等地，国内的陕西、浙江、广东、四川和云南等地。（剩余4391字）