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Study on Processing Technology of Chaya Tea and Its Efficiency of Regulating Blood Lipids in Hyperlipidemia Mice

Author: YuYanBo
Tutor: ZhouCaiQiong
School: Southwestern University
Course: Of Food Science
Keywords: Introduced new reasource Chaya tea Hypolipidemic
CLC: TS272.5
Type: Master's thesis
Year: 2011
Downloads: 5
Quote: 0
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Abstract

Chaya, commonly known as "tree spiach", as "the ideal food and medicine" of Maya Indians, chaya has been used to prevent diabetes in Mesoamerican region. According to.mexico natueal nutrious institute report that chaya can ameliorate blood circulation, aid digestion, improve eyesight, used for henmorrhoids antiphlogistic, lower cholesterol, reducing weight, cough, bones increasing calcium, preventing anaemia, enhancing memory, brain, curing arthritis and diabetes. The target of the paper is developing a new type of convenience edible tea beverages which used a new resource chaya as materials. The main research content is processing parameters optimization of chaya tea and evaluating the ability of regulating blood lipids of chaya. The purpose is to provide some basic theoretical data for developing and utilizing chaya leaves. The major findings are as follows:1、Research on processing technology of chaya tea1) Research on natural withering technology.The whole chaya leaves and cut into appropriate sizeleaves natural withered under room temperature of 25～30℃. According to the moisture, the taste of quality ingredients, the main function of composition contened and anti-nutritional factors-cyanide glycosides content changes of chaya leaf confirmed the best withering process for withing of fresh tea leaves is fresh leaves cut into right size (about 2×4ccm2), withering leaf thickness is 1.5cm, under those conditions natural withering 5h, then found moisture content of chaya withering leaf is 73.83%. At this piont, chaya withering leaf dry matter content were as follows:water extract of 42.37%, soluble sugar of 9.35%, free amino acids of 7.18%, polyphenol of 1.12%, flavonoids of 4.77mg/g, cyanogenic glycosides of 513.10mg/g. 2) Research on fixing technology①Use single factor experiment and orthigonal test to determind the weight of leaves, fixing time, fixing temperature on microwave fixing, blanching fixing and steam fixing. Sensory evaluation and POD enzyme inactivation as the indicators of the effect of fixing, identify the best fixingtechnology are as follow:I the optimal conditions of microwave fixing:the weight of leaves of 50g, microwave power 300w, microwave processing time 2.5min.II the optimal conditions of blanching fixing:the weight of leaves of 60g, blanching temperature of 90℃, blanching time 4min.III the optimal conditions of steam fixing:the weight of leaves of 60g, fixing time 3.5min.Using these conditions above (Ⅰ、Ⅱ、Ⅲ) handled, fixing leaves acquired a high score of sensese:the grass leaf gas disappeared; the aroma composition spills the surface; the leaves feel soft, and its stems not easy to break. Furthermore, POD enzyme which in the leaves inactivated.②Further experiments is found out the optimum fixing way from the three methods (Ⅰ、Ⅱ、Ⅲ). Using the quality of ingredients of taste and color, main functional components, and anti-nuturtional factors-cyanogenic glycosides as the main indexs, combined with sensory evaluation. The combined effect of display that microwave fixing is the best method. After microwave fixing, fixing leaves content of water extract 43.38%; on the dry matter, taste and color quality of the major components of free amino acids was 6.82%, soluble sugars 7.56%, chlorophyll 4.03mg/g; main functions Polyphenol and flavonoid glycosides constituents 1.05% and 4.26mg/g separately; the content of anti-nutritional factors-cyanogenic glycosides was 8.76mg/kg, which is far lower than the safe intake limits and human levels (The U.S.requires lima beans cyanogenic glycosides content of less 20mg/kg; and the lethal dose of cyanogenic glycosides for the huaman is 18mg/kg body weight).3) Research on rolling technologyLeaf rolling is to destroy leaf cell, making them soluble substances during leaching out more easily. In this experiment, we use hot rolling method to roll leaves tightly. The water extracts content which is 43.85% before rolling, increased up to 56.19% after rolling which is beneficial for the formation of tea quality.4) Research on drying technologyTo guarantee the quality of rolled leaves which containing high water, and make them easy to save, there has been used a appropriate drying method to reduce the moisture content of these leaves to 7%～8%. In this study, the leaves thickness is 0.5cm, dried temperature is 100℃, dried time is 60min (airing 15min for each 20min drying), such an operation can make the chaya tea miosture content achieve the storage requirements of 7%-8%.2、Auxiliary hypolipidemic function resultsDuring the study on hypolipidemic function of IRRE, soak chaya tea powder in boiling water twice with powder water ratio of 1:50,7min each time; after soaking, collecting the filtrate to concentrat into 1～2mL, and then fed each mouce tea water extract of 1mL dose which is diluted with distilled water. Divided fifty kunming mice into negative control group (normal feed), positive control group (High-fat feed) as well as high, moderate and low dose group (chaya tea water extract +High-fat feed). Each group was fed for 30d. The level of total cholesterol (TC), triglyceride (TG), high lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C) of these mice were determined at the end of test. At the end of 30d, all mice were killed to observe the change of liver by laser confocus. The results showed that moderate group can evidently decrease TC, TG and LDL-C level and increase HDL-C level with high blood lipids mice induced by high fat feed (P<0.05), as well as reduce fat drip in the liver. Arteriosclerosis index (AI) of each dose group and negative control group is lower than positive control group. Those show that high fat feed can distinctly raise AI of mice and chaya tea can inhibit the rise of AI which means that chaya tea has hypolipidemic function.

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