Application of large-leaf yellow tea in preparation of blood lipid reduction health-care products and medicines
A health care product, a technology for lowering blood lipids, applied in the field of yellow tea
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Embodiment 1
[0019] Embodiment 1: raw material and process for preparing yellow big tea
[0020] Yellow big tea: thick old leaves (fresh leaves) are made by killing greens, kneading, dull yellowing, and high-fire drying. Among them, stuffy yellow makes catechins slowly oxidize to form yellow oxidation products, and high-fire drying makes monosaccharides, oligosaccharides and polysaccharides undergo Maillard reaction with proteins or amino acids to form burnt substances.
Embodiment 2
[0021] Embodiment 2: the analysis of main component of yellow big tea and tea soup thereof
[0022] Extraction conditions of tea soup: 1 / 20 (w / v), immersion in boiling water at 100°C, ultrasonically assisted extraction in 80°C water bath for 30 minutes, suction filtration while hot, and HPLC detection after filtration. It shows that the extraction yield of Huangda tea soup is 33.16%, which is in line with the ratio of water extract to dry weight of tea. According to the formula: extraction rate=water extract content / tea sample content, the extraction rates of catechin, caffeine and tea polysaccharide were further calculated to be 66.26%, 62.87% and 79.69% respectively. Wherein the tea soup is freeze-dried into powder, which is added to the standard feed in proportion according to the yield of 33.16%.
[0023] Table 1 Content percentage of main components of yellow tea powder and water extract
[0024]
Embodiment 3
[0025] Example 3: Tolerance of healthy mice to high doses of yellow tea
[0026] C57BL / 6 mice (20.95±0.33g) were randomly divided into two groups, 5-6 in each group, the control mice (WT control) were fed with AIN93 standard feed, drinking pure water, and the mice in the experimental group (WT+tea powder) All mice were fed with AIN93 standard feed supplemented with 5% yellow tea powder, free to eat and drink. As shown in the figure, according to the growth status, from the first day of the experiment (10 weeks old) to the end of the experiment (21 weeks old), there was no significant difference in the body weights of the two groups of mice, both at normal levels, indicating that healthy mice have a long-term effect on Feeding high doses of yellow tea was well tolerated.
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