为获得‘雀嘴茶'中乌金苷(6′-O-caffioylarbutin,CA)、绿原酸(3′-O-caffeoylquinic acid,CGA)和熊果苷(arbutin,Arb)3种主效成分高保留的干燥方法,该研究采用热风干燥(hot air drying,HAD)、真空冷冻干燥(freeze vacuum drying,FVD)、真空干燥(vacuum drying,VD)、日晒干燥(sun drying,SD)、微波干燥(microware drying,MD)、自然阴干(natural air drying,NAD)、煮制阴干(boiling and natural air drying,B-NAD)、蒸制阴干(steaming and natural air drying,S-NAD)和烫制阴干(quick-boiling and natural air drying,QB-NAD)9种干燥方法对樟叶越桔叶芽进行干燥处理,并利用HPLC建立3种主效成分含量分析方法。进一步设置6个不同预处理时间对创新方法S-NAD、QB-NAD和B-NAD进行了优化试验。结果显示,9种干燥方法获得的3种主效成分含量均表现出CA>CGA>Arb。S-NAD是CA和CGA含量最高保留的干燥方法,分别高达428.726 mg/g和13.213 mg/g,VD是Arb含量最高保留的干燥方法,高达16.054 mg/g,S-NAD法也可得到较高的Arb含量(11.815 mg/g)。3种创新干燥方法的最佳预处理时间分别为S-NAD蒸制5 min、QB-NAD烫制和B-NAD煮制均为1 min。因此,干燥方法显著影响‘雀嘴茶'3种主效成分的保留含量,但3种主效成分含量高低顺序不受干燥方法的影响。为同时实现‘雀嘴茶'3种主效成分高保留,S-NAD是最适的干燥方法,且蒸制预处理5 min最佳。
To obtain a drying method with high retention of 6′-O-caffioylarbutin (CA), 3′-O-caffeoylquinic acid (CGA) and Arbutin (Arb) in ‘Quezui Tea', nine drying methods of hot air drying (HAD), freeze vacuum drying (FVD), vacuum drying (VD), sun drying (SD), microware drying (MD), natural air drying (NAD), boiling and natural air drying (B-NAD), steaming and natural air drying (S-NAD), and quick-boiling and natural air drying (QB-NAD) were used to dry the leaf buds of Vaccinium dunalianum.HPLC was used to establish the content analysis method of three main components.Furthermore, six different pretreatment times were set to optimize the innovative methods S-NAD, QB-NAD, and B-NAD.Results showed that the contents of the three main components obtained by 9 drying methods were CA>CGA>Arb.S-NAD was the drying method with the highest retention of CA and CGA content, up to 428.726 mg/g and 13.213 mg/g respectively.VD was the drying method with the highest retention of Arb content, up to 16.054 mg/g, and S-NAD method could also obtain a higher Arb content (11.815 mg/g).The optimal pretreatment time of the three innovative drying methods was S-NAD steaming for 5 min, QB-NAD scalding for 1 min, and B-NAD boiling for 1 min, respectively.Therefore, the drying method significantly affected the retention content of the three main active components, but the order of the content of the three main active components was not affected by the drying method in ‘Quezui Tea'.To achieve high retention of the three main components of in ‘Quezui Tea' at the same time, S-NAD was the most suitable drying method, and steaming pretreatment for 5 min is the best.
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