微量元素与健康研究

目的 研制和优化天麻陈皮茯苓代用茶的处方，并进行质量评价。方法 以天麻、陈皮、茯苓为原料，辅以冰糖和桂花，以感官评价为指标，以原料配比、加水量及矫味剂配比为考察因素，通过单因素试验和正交试验进行工艺优化，并对多糖、天麻素及橙皮苷进行含量测定。结果 天麻陈皮茯苓代用茶成分天麻、陈皮、茯苓、冰糖、桂花最佳配比为(3∶2∶4∶3∶0.3)。测得总多糖平均得率为2.34%;高效液相色谱法(High-Performance Liquid Chromatography, HPLC)测得天麻素和橙皮苷平均含量分别为2.10 mg/g和3.89 mg/g。结论 该工艺合理、稳定，可作为该制剂的生产工艺；质量检测方法准确、可行，可作为该制剂的内控标准。

Objective To develop and optimize the formulation of a herbal tea containing Tianma Chenpi Fuling and to evaluate its quality.Methods Tianma Chenpi Fuling were used as the principal ingredients, with rock sugar and osmanthus added as flavoring ingredients. Using sensory evaluation as the response criterion, the formulation and preparation process were optimized through single-factor experiments and an orthogonal experimental design, with the ratio of the principal ingredients, amount of added water, and ratio of flavoring ingredients as the investigated factors. The total polysaccharide yield and the contents of gastrodin and hesperidin were subsequently determined for quality evaluation.Results The optimal ratio of Tianma Chenpi Fuling, rock sugar, and osmanthus was 3∶2∶4∶3∶0.3. The mean yield of total polysaccharides was 2.34%. The mean contents of gastrodin and hesperidin determined by high-performance liquid chromatography(HPLC) were 2.10 mg/g and 3.89 mg/g, respectively.Conclusion The optimized preparation process was rational and stable and may serve as a basis for the production of this herbal tea. The established quality determination methods were accurate and feasible and may be used for internal quality control of the product.