Research Of Salvia Miltiorrhiza Bge Leaves’ Tea Process Technology

Salvia miltiorrhiza Bge is a popular bulk herb, using root and rhizome as medicine. A lotof aerial parts are discarded resulting in a waste of resources. Study showed that Salviamiltiorrhiza Bge leaves had considerable water-soluble phenolic components and had similarpharmacological activity as root. In order to improve the utilization efficiency of salviamiltiorrhiza resources, Salvia miltiorrhiza Bge leaves’s tea process technology was studiedaccording to the tea production principles and basic methods.Using the orthogonal design with four factors and three levels, and setting fixingmethods (A), pressurized rolling time (B), drying methods (C), level of leaves (D) as fourfactors, quality of Salvia miltiorrhiza Bge leaves’tea were studied after processing at differenttimes in May, August and September. In the study of brewing method, brewing temperature(a), brewing duration (b), brewing times (c) were set under the three factors and three levelsorthogonal experiment L9（34）. Water-soluble phenolic components were determinate byHPLC; Sal B was selected as an index, combined with sensory evaluation to analyze the bestprocess technology and brewing method of Salvia miltiorrhiza Bge leaves’tea. The mainconclusions drown from this study were as follows:1. The best process technology of Salvia miltiorrhiza Bge leaves’teaAmong the water-soluble phenolic components, Sal B, showed most significant changesthroughout growing period, was of the highest content and reached maximum in August.Choosing Sal B as index, the best process technology was A3B2C3D1,that was to pick the firstround small-clover under flowers of Salvia plant in August, than go through steam fixing,pressurized rolling for10min and microwave drying; Salvia miltiorrhiza Bge leaves’tea wasin best quality and high Sal B content under this condition. The impact of factors in teaprocess were D level of Salvia leaves,B pressurized rolling time, C drying methods, Afixing methods in turn and the level of leaves matter most.2. The best brewing method of Salvia miltiorrhiza Bge leaves’teaChoosing Sal B as index, the best brewing method was a3b3c1, that was100℃boilingwater, to soak for15min and brew once. Brewing times had biggest impact on Sal Bdissolution rate. Sal B in Salvia miltiorrhiza Bge leaves’tea can easily dissolved out. Thedissolution rate can be more than50%if brewing once for more than5min. 3. Sensory evaluation results of Salvia miltiorrhiza Bge leaves’teaFrom the sensory evaluation results, the optimal picking time was May, the best teaprocess was A2B3C2D1, that was the first round small-clover under flowers of Salvia plant,microwave fixing, pressurized rolling for15min, toasting, under which the tea had goodsensory quality. Fixing methods had a significant effect (p=0.015) on the sensory quality ofSalvia miltiorrhiza Bge leaves’tea, picking time, level of leaves, pressurized rolling timeand drying methods had no significant effect on the sensory quality.Problems such as red leaves, not enough fixing and drying, which occurred in theprocess would affect the accuracy of test results.Sensory evaluation was of large humansubjectivity, which may affect the test results, so the sensory evaluation results was only asreference to the results of this study, the conclusion of this study were: picking the firstround small-clover under flowers of Salvia plant in August, than going through steam fixing,pressurized rolling for10min and microwave drying made the best Salvia miltiorrhiza Bgeleaves’tea. The best brewing method was using100℃boiling water, to soak for15min andbrew once.