Five-flower tea, preparation method thereof and antioxidation value testing method thereof

A technology of five-flower tea and Sophora japonica, which is applied in the field of five-flower tea and its preparation, can solve the problems of not being able to effectively reflect the antioxidant effect of functional substances and lack of unity, and achieve good antioxidant capacity, accurate results, simple and quick effects

Inactive Publication Date: 2011-11-23
广东益安生物股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Although there are many methods for measuring antioxidant capacity, there is no uniform standard, among which DPPH method and Fe 3+ The reaction environment of the reducing

Method used

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  • Five-flower tea, preparation method thereof and antioxidation value testing method thereof
  • Five-flower tea, preparation method thereof and antioxidation value testing method thereof
  • Five-flower tea, preparation method thereof and antioxidation value testing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 10g of honeysuckle, 10kg of kapok, 10g of Sophora japonica, 10kg of Pueraria japonica, and 10kg of chrysanthemum in a beaker. Add 15 times of water, boil, and keep warm at 100°C for 1h. Take it out, filter it while it is hot, collect the filtrate in a glass bottle, cover it, sterilize it at 75°C for 30 minutes, and store it at room temperature. After shaking well, draw 30 μL for the detection of antioxidant value, and the measured result is 274 μmol TE / L.

Embodiment 2

[0025] Weigh 10kg of honeysuckle, 15kg of kapok, 15kg of Sophora japonica, 15kg of Pueraria japonica, and 15kg of chrysanthemum in a beaker. Add 15 times of water, boil, and keep warm at 100°C for 1h. Take it out, filter it while it is hot, collect the filtrate in a glass bottle, cover it, sterilize it at 75°C for 30 minutes, and store it at room temperature. After shaking well, draw 30 μL for the detection of antioxidant value, and the measured result is 146 μmol TE / L.

Embodiment 3

[0027] Weigh 20kg of honeysuckle, 15kg of kapok, 25kg of Sophora japonica, 20kg of Pueraria japonica, and 10kg of chrysanthemum in a beaker. Add 15 times of water, boil, and keep warm at 100°C for 1h. Take it out, filter it while it is hot, collect the filtrate in a glass bottle, cover it, sterilize it at 75°C for 30 minutes, and store it at room temperature. After shaking well, draw 30 μL for the detection of antioxidant value, and the measured result is 450 μmol TE / L.

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Abstract

The invention discloses five-flower tea, a preparation method thereof and an antioxidation value testing method thereof. The five-flower tea comprises the following components: 10 to 25 parts of honeysuckle, 10 to 25 parts of common bombax flower, 10 to 25 parts of sophora flower, 10 to 25 parts of flower of kudzuvine and 10 to 25 parts of chrysanthemum. And the components are mixed and blended to form the five-flower tea with high antioxidation capacity. By optimizing a formula, the optimal antioxidation effect of the tea can be achieved. According to the antioxidation value of the tea is measured by a 'CUPRAC-BCS microplate reader method' provided by the invention, the antioxidation capacity of the tea can be evaluated.

Description

technical field [0001] The invention belongs to the field of herbal teas, and relates to a five-flower tea, a preparation method thereof and a detection method of antioxidant value. Background technique [0002] Herbal tea is a Chinese folk traditional drink with Lingnan characteristics. In recent years, Guangdong herbal tea has attracted more and more attention from the modern beverage market because of its unique cultural connotation and excellent health care effects. Guangdong herbal tea has the effect of "clearing away heat and detoxification, removing fire and dampness" and is rich in polyphenolic compounds, which has antioxidant activity, which is related to maintaining the balance of the body's antioxidant defense system. There are many types of herbal teas on the market, but there is still a lack of a basic criterion for product function. [0003] Studies have shown that the antioxidant capacity of food has a great relationship with its scavenging free radicals and ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 吴聪俊余以刚李晓凤古志平肖性龙吴晖赖富饶
Owner 广东益安生物股份有限公司
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