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Studies on Processing Techniques and Chemical Components of Kudingcha from Ligustrum Henryi Hemsl. and Ligustrum Robustrum(Roxb.) BL.

Author: GaoAiHong
Tutor: TongHuaRong；WangShouSheng
School: Southwest Agricultural University
Course: Tea Science
Keywords: Processing Chemical composition Volatile compounds Juliet privet Ligustrum robustum Kudingcha
CLC: TS272
Type: Master's thesis
Year: 2002
Downloads: 307
Quote: 6
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Abstract


Kudingcha substitute tea, long-term consumption of various ethnic groups of southern China is also traditional medicinal plants. Its original plant species complex, has been reported Kudingcha original plant nine families and 15 species. The object of this study is to Chongqing youyang, Yanjin, Sichuan junlian estate Kudingcha identification of the original plants, processing and conventional chemical composition and aroma components were studied. Aimed at more comprehensive understanding of the chemical composition of privet Kudingcha provide a scientific basis for the privet Kudingcha process standardization and product standardization. Chongqing the Youyang production of Kudingcha original plant the Muxidi Division Ligustrum leaves o'er privet (Ligustrum henryi Hemsl.); The Yanjin, Sichuan junlian on Kudingcha original plant genus Muxidi Division privet Ligustrum robustum (Ligustrum robustrum (Roxb.) BL.) and Juliet privet. Juliet the privet as Kudingcha original plant were first identified in the report. Privet Kudingcha process water flooded fixing (20s) → deblocking rinse in cold water → dehydration → bake two green rubbing Youth → baking → early → complex rubbing → of hair fire → foot fire and steam fixation (20s) → cold water the drying process combination → rinsing → dehydration deblocking → bake two the Green → Guochao shape, the shape of tea tight, Lorain, taste slightly bitter back to Gan, pure flavor. Greater Ilex Kudingcha kind of total amino acids, polyphenols and flavonoids content, and the flooding of the highest out of content (up to 46.3% to 52.6%). Privet Kudingcha water extracts, soluble sugars, amino acids, polyphenols and flavonoids content. Water extract content of about 40% to 50%, from 20% to 30% of the total soluble sugar content; and The Juliet of privet and stout privet Kudingcha contains 14 kinds of free amino acids, and amino acids was 287.72mg/100g 381. 66mg/1OOg. Privet Kudingcha contain rich potassium, calcium, magnesium, zinc, iron and other mineral elements, while the low content of Cu and Pb, Cu content of the 5 samples to 1.20mg/kg 15.68mg/kg have The two samples did not detect Pb 3 content of the sample as 0.98mg/kg to 2.55mg/kg. TLC not detected from Juliet privet, Ligustrum robustum steamed green like caffeine. Thin-layer chromatography with chloroform - methanol - water - acetic acid (40:10:1:1) solvent system Kudingcha phenylpropanoid glycosides were detected in the stout the privet and Juliet privet Kudingcha Ake glycosides exist. The privet Kudingcha has strong antioxidant activity, but the total antioxidant activity of 2.6 to 3.4 times lower than spring sharp green tea. The SDE extraction of essential oils with improved technology, analysis by gas chromatography and color - MS privet Kudingcha aroma chemical composition. Three Kudingcha essential oils, identified a total of 90 kinds of chemical composition. Its main aroma compounds: linalool, geraniol, methyl ester, ()-α-posts terpineol, γ-Lam Hong ene, neroli, large root longifolene B, phytol, 1,2 - o benzene dicarboxylic acid bis (2 - methyl-propyl) ester, geranial, Cedrol, 2 - (1,1 - dimethylethyl) - phenol, neral like. Also identified in which the two detected only in the steam distillation of geranium oil the azulenyl: dodecahydro-1H-cyclopropene azulen [IS-(1α, 3αβ, 4α, 8αβ)] (?) Decahydro - 4,8,8 - trimethyl-9 - A vinyl-1 ,4 - methylene-azulene.

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