Study On Quality Component And Antioxidant Activity Of Fruitless Wolfberry Bud-Tea

Fruitless wolfberry bud is a new species through engraftment of wild root with Wolfberry branch. It does not blossom and has no fuits.Most of the nutritional components are stocked in the burgeon. The tender sprouts can be made into Fruitless wolfberry bud-tea.Currently, its product has unknown sources,unclear identity and different quality. It affects the development of the industry seriously. So we must establish systems and quantitative evaluation of quality standards in order to make the industry of fruitless wolfberry bud-tea develop healthily.This subject uses fruitless wolfberry bud-tea as the main material, takes its principal component and tea quality traits evaluation methods as a basis. We determined water extracts content, soluble sugar content, total polyphenols content, total flavonoids content and free amino acids content of different harvest Fruitless wolfberry bud-tea and different brands wolfberry bud (leaves) tea. The results show that the fruitless wolfberry bud-tea from April to May is the best of all.There are big differences between brands.To establish chromatographic analyze conditions of fruitless wolfberry bud-tea polyphenol compounds. The chromatographic fingerprints of phenolic compounds in fruitless wolfberry bud-tea were established that depending on 12 batches of fruitless wolfberry bud-tea. In such way we can identify fruitless wolfberry bud-tea and wolfberry bud (leaves) tea.It is instructive for wolfberry tea classification assessment. Then we measured EGC, EC, rutin, chlorogenic acid and Isoquercitrin content.Integrated activity of total antioxidant, scavenging hydroxyl radical capacity scavenging DPPH· capacity and scavenging ABTS+· capacity index are determined,the results show that fruitless wolfberry bud-tea from 4 to 5 months has high antioxidant activity and fruitless wolfberry bud-tea comprehensive antioxidant activity in vitro is higher than the wolfberry bud-tea and wolfberry leaf-tea.