【作者】 李静；

【导师】 何俊萍；

【作者基本信息】 河北农业大学 ， 食品科学， 2013， 硕士

【摘要】 苦苣菜（Sonchus oleraceus L.)系菊科苦苣属1～2年生的草本植物。苦苣菜作为一种食疗植物有保肝利胆、清热解毒、消炎排肿、益肝利尿等功效。临床上常用于治疗肠炎、急性痢疾、痔疮肿痛等症。据报道，苦苣菜已跻身于美国市场最畅销的“十大天然药用植物”之林，并已取代蒲公英成为防止人体中毒的卫士。科研人员对苦苣菜的化学成分、药理作用已进行了较为深入的研究,国内市场也开发出一些苦苣菜产品，但至今还未见关于苦苣菜加工成苦苣保健茶的相关参数及化学成分含量的动态研究。本试验通过对苦苣保健茶加工工艺的研究，确定一个较佳的加工工艺路线，同时也为日后对苦苣菜的综合利用奠定基础，提供一定的理论依据。研究结果如下：（1）按5种萎凋时间（0、2、4、6、8h）对苦苣叶进行处理，并取样测定萎凋叶中的化学成分。随着萎凋时间的延长，可溶性糖、游离氨基酸的含量逐渐增加，茶汤滋味鲜爽；黄酮类化合物、叶绿素的含量降低，对茶汤色泽产生不利影响；香气成分慢慢显露，青草气消失。综合分析后得出，萎凋时间6h对茶的后序加工有利。（2）对分别经过蒸汽杀青和微波杀青处理的苦苣叶进行综合分析，得出：微波杀青的杀青效果均匀、杀青速度快，更有利于功效成分的保存，因此最佳杀青方式选择微波杀青，最佳条件：杀青火力100%、杀青时间90s，杀青厚度0.5cm。（3）通过对不同揉捻方式（未揉捻、冷揉捻、热揉捻）进行比较，得出冷揉方式叶绿素损失少，细胞破损率高、水浸出物含量高，对苦苣保健茶品质的形成较为有利。（4)干燥是形成和固定苦苣保健茶品质的最后一道工序，本试验通过对微波干燥、恒温烘干、晒干三种干燥方式进行研究，综合分析失水率、化学成分含量变化及感官审评结果，得出微波干燥为最佳干燥方式，工艺条件：微波火力100℃、平铺厚度0.5cm、微波时间3min。（5)为便于苦苣保健茶销售、运输、贮藏。本试验对PE袋包装、PE袋真空包装、铝箔复合袋包装、铝箔复合袋真空包装四种包装方式进行研究，分析其含水量随贮藏期的变化，结果表明铝塑袋真空包装的防潮效果更好。（6）将成品苦苣保健茶置于阴凉干燥处保存，并分别测定贮藏3个月和6个月产品的主要理化指标和微生物指标，研究主要化学成分的变化情况。研究表明，苦苣保健茶的营养成分和有效成分在6个月内能够较好的保持，微生物指标也在国家标准规定的范围内。更多还原

【Abstract】 Sonchus oleraceus L. is herb plant of1～2year born sonchus.Sonchus oleraceus L.has health care effcacys such as clearing heat and detoxicating,stop pain,removing heatfrom the lungtorelievecough and diuresis.It is clinically used to treat enteritis,acutebacillary dysentery,hemorrhoids swelling,etc. Sonchus oleraceus L. is reported as one ofthe ten best-selling natural medical plants in America,replace dandelion as bodyguard toprevent human poisoning.Science researchers have done much research on Sonchus oleraceus L.’s chemicalconstituents and pharmacological effects，the domestic market has developed some newproducts of Sonchus oleraceus L.,but dynamic study on concerned arguments and chemicalcompositions of Sonchus oleraceus L.’s health care tea has not been found yet.Thisexperiment studies on processing technology of Sonchus oleraceusL.’s health care tea,aimto confirm the best processing route,also lay a foundation for further studies, providecertain theoretical basis.Results of studies as follows:(1)Put the leaves under nature temperature and treat them according to5witheringtime(o,2,4,6,8h), then determine the chemical compositions by sampling.AfterComprehensive analysis of indexs and results of sensory evaluation,contents of solublesugar、dissociative amino acid etc increases with the withering time increase.Futhermore,the aroma appear,grass flavor diappear.The results showed that6h withering time issuitable.(2)After comprehensive analysis of steam fixing and microwaving fixing, concluded thatmicrowaving fixing leaves have balance fixing effect and fast speed.The best fixingmethod is microwaving fixing and fixing condition is:microwaving power100%,thickness0.5cm,microwaving time90s。(3)After comparition of different twisting methods,results showed that cold twist couldhelp to keep flavonoid,and lose few Chlorophyll.Percentage of damaged cells and waterextract increases which are benificial to quality of Sonchus oleraceus L.’s health care tea.(4)Drying is the last process to form the quality of Sonchus oleraceus L.’s health caretea.Microwaving drying,oven drying,sun drying methods are used in this experiment.Aftercomprehensive analysis by driage,chemical compositons and sensary results,it showed that microwaving drying is the best drying method,the best condition is microwaving power100%,thickness0.5cm,microwaving time3min。(5)As for the convenience of sale,transport and store of Sonchus oleraceus L.’s tea.PE bag,PE vacuum bag，aluminum plastic bag and aluminum plastic vacuum bag packing methodsare studied in this experiment.After analyse the changement of water,we found thatPolyethylene-aluminum composite has good moisture resistance,and is good to keep thechemical compositions, microbiological indicator is in the area of national standard.(6)Place the Sonchus oleraceus L.’s health care tea in cool and dry to preserve,anddetermine the main physical and chemical components after3months and6months.Research shows that, nutrients and active ingredients in the health care tea can wellmaintain within6months, microbial indicators in the national standard range.更多还原