Preparation of Ampelopsis grossedentata Compound Teabag and Its in Vitro Hypoglycemic Effect
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Abstract:
In this study, Ampelopsis grossedentata, Cyclocarya paliurus and mulberry leaves were used as the raw materials to develop compound teabags, and its in vitro hypoglycemic effect was evaluated. The sensory score, total flavonoids and total polysaccharide contents were used as evaluation indicators, the effects of the compound ratio of Ampelopsis grossedentata, Cyclocarya paliurus and mulberry leaves, teabag packaging materials, brewing water temperature, soaking time and water addition amount on the quality of compound teabags were studied by single factor experiments, to determine the optimal levels of these factors. On the basis of these results, the teabag brewing process was optimized by the orthogonal test. The optimal process parameters for developing compound teabags were: the compound ratio of Ampelopsis grossedentata, Cyclocarya paliurus and mulberry leaves 2:1:2 (m:m:m), non-woven fabrics for tea bags, brewing water temperature 85 ℃, soaking time 4 min, amount of water 150 mL. Under these conditions, the sensory score of compound teabag was 83, and the total flavonoid and total polysaccharide contents were 627.45 μg/mL and 200.05 μg/mL, respectively, with the comprehensive score was 96.89; the inhibitory activities against α-glucosidase and α-amylase were 42.75% and 38.85%, respectively, which were comparable to the effect of acarbose and much higher than those of teabags made with Ampelopsis grossedentata, Cyclocarya paliurus or mulberry leaves, or a combination of any two of these raw materials. The Ampelopsis grossedentata compound teabags were convenient to brew, and the soup had an orange-yellow, clear and bright color, a unique aroma, and a slightly bitter and sweet taste, with high total contents of flavonoids and polysaccharides, and an excellent in vitro hypoglycemic activity, indicating broad market prospects.
