Syudy On The Development Of Ya Xiang Tea And Itsa Ntioxidant A Ctivity

The terminology PM2.5 gradually comes into the public eye and is becoming widespread concern and hot topic with the frequent occurrence of fog and haze. PM2.5 may induce mucosal inflammation of the throat, throat Shezao appear, sore throat, itchy throat, throat congestion, foreign body sensation embolism. PM2.5 can cause the respiratory tract mucous membrane inflammation of the respiratory tract and pharynx dry tongue dry, sore throat, pharyngeal itching, throat congestion, foreign body sensation, etc. But we have not established a satisfactory protective measure for improving PM2.5 so far. The project plans to develop Qingyan Lihou TeaYa Xiang Tea for the purpose of improving the throat comforts caused by PM2.5. The purpose of this study is extracting the active ingredients from Dendranthema Indicum,Glycyrrhizae Radix et Rhizoma, Ophiopogonis Radix, Siraitiae Fructus, Lycii Fructus, Menthae Haplocalycis Herba, developing Ya Xiang Tea, finishing the preparation process, quality standard and preliminary functionality research by modern rechnology and traditional Chinese medicine basic theory.During the course of extraetion, with the extraction rate of active ingredients of single herb which had efficacy of Qingyan Lihou for index, the influence of experimental factors and levels were investigated. Based on the single factor experiment, Central Composite Design Response Surface Method was used to optimize of the extraction technology. The results showed that it is stable, simple and suitable for industrial produetion.During the course of manufacturing technology study, experiment factors and levels were firstly selected by one factor tests, including the prescription extraction, sweeteners(sucrose, honey), acidity regulator(citric acid), Debitterizing agent(β-cyclodextrin). Then orthogonal design was used to develop a reasonable combination with sensory evaluation score as an index so that nutrients of various raw materials complement each other. Then the formulation, manufacturing technique and the technical indicators are confirmed. The results show that the compound proportion is simple, stable, and convenient.During the course of quality standards study, multi-index are firstused to control the quality of Ya Xiang Tea. UV spectrophotometry was adopted as quality identification for polysaccharidefor the first tim e. The high performance liquid chromatography was adopted for the c ontent determination of chlorogenic acid, luteolin, liquiritin and glycyrr hizic acid for the first time. The results show that the method is accu rate, reproducible, and can be used for quality control.In preliminary pharmacodynamics study, the efficiency of antioxidant of Ya Xiang Tea was determined by the DPPH· assay for the first time. The antioxidant property of Ya Xiang Tea was used to directly evaluate the efficacy of Heat-clearing and Detoxifying for Qingyan Lihou. The research has laid the foundation for the further vivo trials.