【作者】 陈伟；

【导师】 王承明；

【作者基本信息】 华中农业大学 ， 食品工程， 2017， 硕士

【摘要】 铁皮石斛(Dendrobium officinale Kimura et Migo)是兰科(Orchidaceae)石斛属(Dendrobium)多年生附生草本植物,中医理论认为其具有滋阴清热、益胃生津、免疫调节等效果,野生铁皮石斛因过度开采已被国家列入二级保护贵重濒危药材。铁皮石斛作为重要的中药材料,当前产量只有需求的0.04%,成品在市场是供不应求。近年武汉地区开始人工栽培铁皮石斛,面积约200亩,但品种质量参差不齐,栽培技术相对落后,导致产量和质量均不高,本地市民难以享受到质优价廉的铁皮石斛。本文研究了铁皮石斛在武汉地区的引种和栽培技术,通过不同原料铁皮石斛的配比和不同加工方式研制出具有较好感官表现的铁皮石斛茶?为武汉本地铁皮石斛种植生产和产品加工提供了技术支持?本文的主要研究内容和结果如下:(1)通过从各地野生种?农家品种和新育成品种资源材料中挑选了16种铁皮石斛品种在武汉地区进行种植,通过对各品种表现出的抗逆性?生长速率?鲜条商品性为评价指标,优选出适宜武汉地区栽培的铁皮石斛品种,内部编号为:Y-11,6A2B?Y-10,7869和Y-08,966?(2)将基质配比?基质含水量?空气湿度设为影响铁皮石斛生长的主要因素,选用L9(3~4)正交设计9个处理?3次重复,随机标记调查记载铁皮石斛茎长、茎粗和叶片数,计算、统计各指标净增长率,采用正交试验设计矩阵分析法分析环境因素对铁皮石斛夏季培苗影响,最终优化出以粒径2-2.5cm松树皮:粒径1.5-3cm砖渣=7:3为混配基质;控制大棚空气湿度75%;维持基质含水量30-35%的武汉地区铁皮石斛夏季壮苗栽培高效模式。(3)将铁皮石斛叶和茎与茶叶混合加工,制成红茶和绿茶,通过对加工前后铁皮石斛的多糖含量进行测定,得出铁皮石斛通过红茶工艺加工多糖损耗量较低。(4)研究了不同配伍方式铁皮石斛茶的泡制感官,对不同加工方式泡制出的效果进行了比较,筛选出若干种既能有效控制生产成本,有能保有铁皮石斛功能的茶组合。更多还原

【Abstract】 Dendrobium candidum Kimura et Migo is a perennial epiphytic herb of Dendrobium,which has the effects of benefiting stomach,promoting saliva,nourishing Yin,clearing heat,regulating immune system and so on.Wild Dendrobium officinale is an important endangered herb in the national two grade.As an important traditional Chinese medicine,Dendrobium candidum’s output is only 4/10000 of the demand,and the products can’t satify our market’s needs.In recent years,artificial cultivation of Dendrobium has started in wuhan,which is about 200 acres,but its quality is uneven and cultivation technology is relatively backward,resulting in its low output and quality.The local people find it hard to purchase dendrobium of high quality and low price.In these papers introduction and cultivation technology of the Dendrobium candidum are studied in Wuhan.Developing a diversity of good sensory Dendrobium tea beverages used the different raw materials of Dendrobium candidum ratio and different processing methods.Technical support for Wuhan local planting production and processing of products are provided.The main research contents and results are as follows:(1)16 kinds of Dendrobium cultivars from the wild species,native variety and varieties newly bred and planted them in Wuhan are picked.The resistance of different varieties,the growth rate and a fresh commodity as the evaluation index are selected.At last Dendrobium species suitable for cultivation in Wuhan are selected,whose internal numbers are:Y-11,6A2B?Y-10,7869 and Y-08,966.(2)The matrix ratio,substrate moisture and air humidity act as the main factors affecting the growth of Dendrobium candidum.L9(3~4)orthogonal design of 9 treatment,repeated 3 times are used.Stem length,stem diameter and leaf number of dendrobium are randomly investigated,recorded,calculated,counted statistics of each index net growth rate,and adopted the analysis of orthogonal design matrix to analyse environmental factors which affect Dendrobium’s growth in summer.Finally an effective Dendrobium’s cultivation mode appears in summer:particle size of 2-2.5cm pine bark:the particle size1.5-3cm=7:3 slag brick mixed matrix;controlling the greenhouse air humidity of 75%;maintaining moisture 30-35%.(3)The leaves and stems of Dendrobium officinale were mixed with tea leaves to make black tea and green tea.By measuring the polysaccharide content of Dendrobium candidum before and after processing,a conclusion that the loss of polysaccharides in Dendrobium candidum by black tea processing was relatively lower are drawn.(4)Having been studied on the brewing sensory of different combination of Dendrobium tea drink,Dendrobium tea drink which is produced using different processing methods are compared.Several tea beverage combination are also selected,which not only can effectively control the production cost,but also can maintain the Dendrobium function.更多还原