不同干燥方法对藤茶主要活性成分二氢杨梅素的影响研究

目的: 探讨不同干燥加工方法对藤茶主要活性成分二氢杨梅素含量的影响,为藤茶的加工及研究开发提供科学依据。方法: 分别采用不同温度烘箱烘干及自然晾干方法加工处理藤茶,采用反相高效液相色谱法测定藤茶中主要功效成分二氢杨梅素的含量。以十八烷基硅烷键合硅胶为固定相,以乙腈-0.1%磷酸水溶液为流动相,梯度洗脱,检测波长为291 nm。结果: 采用烘箱烘干方式得到的藤茶中二氢杨梅素含量明显高于自然晾干的藤茶,经60、80、100℃不同温度烘制得到的藤茶中二氢杨梅素含量稍有不同,但差异不大;而不同时期采集的藤茶,以5月份采集的藤茶中二氢杨梅素的含量最高。结论: 采用烘箱烘干方式可有效提高藤茶中二氢杨梅素的含量,但不同温度对藤茶中主要活性成分的影响较小;藤茶的最佳采收期为每年的5月份。

Objective: To investigate the influences of different drying methods on the content of dihydromyricetin in Tengcha (Ampelopsis grossedentata) leaves, so as to provide scientific basis for their preparation and development. Methods: Fresh Tengcha leaves collected from different regions and different times were prepared by 60, 80, 100℃ oven-drying method and natural drying method respectively. RP-HPLC was employed to determine the content of dihydromyricetin in Tengcha prepared by different ways. ODS column was used with the mobile phase of acetonitrile-0.1% phosphoric acid water solution in gradient elution. The detection wavelength was set at 291 nm. Results: The dihydromyricetin content in oven-drying Tengcha was significantly higher than that in the natural drying one, but the content of dihydromyricetin showed little difference when using 60, 80, 100℃ in the oven-drying process. The highest content of dihydromyricetin was observed in Tengcha collected in May. Conclusion: Oven-drying approach is superior to natural drying method, which can effectively increase the contents of dihydromyricetin in Tengcha leaves. The experiment results showed that certain chemical components in Tengcha leaves had transformed to dihydromyricetin during the oven-drying process, resulting in the increase of dihydromyricetin content. From the study, it can be seen that the best harvest time of Tengcha leaves is in May, and the oven-drying is the better method to prepare Tengcha leaves.