The Study On Active Components And Development Of Combination Product Of Emblica Leaves

Phyllanthus emblica L.is a kind of dungarunga which belongs to genus Phyllanthus in the Ellphorbiaceae family.It is widely planted that distributed mainly over the tropical and subtropical zones.As one of the biggest countries of planting emblica,there are many provinces planting emblica in China,and has abundant in resources.The leaves of emblica scent pleasant,that is also a traditional medicine due to the immense medicinal and nutritive values.The recent research is still lacking in its chemical composition.Therefore,the chemical components,antioxidant activity and exploitation of emblica leaves were done systematically in this study.The main results were as follows:1 The processing and evaluation of emblica leavesThe leaves of emblica was used as the experiment materials.All the samples were preprocessed referring to the processing technology of white tea,green tea,black tea,respectively.The results of organoleptic evaluation showed that the taste of emblica leaves' tea was mostly unaccepted.Then it mixed the emblica leaves with the other six traditional teas.As a result,two optimal collocation of emblica leaves mix tea were obtained,zymic Pu'er tea/emblica leaves'white tea ratio of 6:1 and Fuding white tea emblica leaves'white tea ratio of 9:1.The collocation of zymic Pu'er tea and emblica leaves' white tea not only remained the unique fragrance of emblica leaves,but also reduced the musty without losing the mellow and normal of zymic Pu'er tea.Besides,due to the same type of tea,the Fuding white tea and emblica leaves' white tea combined complement each other;the mix tea had an advantage over common white tea which tasted more sweet and silky.2 The study of the active compositions of emblica leaves and emblica leaves' teasOn the strength of characteristic reactive of the chemical constituents,the total polysaccharides,total polyphenols,and total flavonoids of the emblica leaves,emblica leaves' white tea,emblica leaves' green tea,and emblica leaves' black tea were determined by ultraviolet spectrophotometry.The results showed that the total polysaccharides of four kind of samples were 2.14mgGC/g,1.44mg GC/g,2.12mg GC/g and 1.65mg GC/g;the total polyphenols were 98.14mg GA/g,65.63mg GA/g,96.54mg GA/g and 54.02mg GA/g;the total flavonoids were 3.39mg/g,4.90mg/g,4.43mg/g and 4.78mg/g,respectively.Then determined the water solubles of emblica leaves' white tea,emblica leaves' green tea,and emblica leaves' black tea.The results indicated the total polysaccharides were 0.31 mg GC/g,0.85mg GC/g and 1.57mg GC/g;total polyphenols were 15.11mg GA/g,17.11mg GA/g and 16.82mg GA/g;the total flavonoids were 1.40mg/g,2.25mg/g and 2.21 mg/g,respectively.All the data confirmed that the processing technology of emblica leaves would exert an little effect on the content of active compositions,whereas the active compositions could dissolve in the water solubles of emblica leaves'tea by soaking.3 Extraction and determine of antioxidative substances extract from emblica leaves and emblica leaves' teasThe reducing power and scavenging capacities of DPPH free radicals and ABTS+free radicals of the emblica leaves,emblica leaves' white tea,emblica leaves' green tea,and emblica leaves' black tea extracts of water were determined with the vitamin C as control,and determined the antioxidant activity of extracts of water as well.The results showed that the four samples in different antioxidation systems had different antioxidant activities.The emblica leaves' white tea had the best performance and the emblica leaves'black tea had the weakest performance among them.Therefore,that the emblica leaves had antioxidant activities,the three emblica leaves' teas after processing technology still had antioxidant activities.