The Preparation And Functional Studies Of Lonicera Japonica Tea

Lonicera japonica has long been considered as an effective medicine for detoxification, antibacterial and anti-inflammatory. However, its leaves always been regarded asby-products and non-medicinal parts,so its potential value is far from being fully utilized. Lonicera japonica needs pruning 3-4 times every year, leading to a large number of abandoned leaves. Studies show that Lonicera japonica leaves are also rich in chlorogenic acid and flavonoid. Lonicera japonica has a high leaves yield, so it is necessary to find the best Lonicera japonica tea-making process and improve the level of leaves utilization so as to increase the farmers’ income. What’s more, it can also promote the enthusiasm of planting Lonicera japonica and gain social benefits. Based on the basic methods of tea-making, this experiment mainly studies the process of Lonicera japonica tea-making. With three factors and three levels of orthogonal experiments, this research studied the quality of produced Lonicera japonica tea inspring(April), summer(July) and autumn(October).From the green tea under three factors: fixing pattern(a) and rolling time(b), drying temperature(c); and from the black tea under three factors: in the rolling time(a), fermentation time(b), drying temperature(c). At last, based on the index of chlorogenic acid, flavonoids and volatile oil, combined with sensory evaluation score. It concluded thatthe best time to make green tea and black tea from Lonicera japonica was October. The best processing parameters of green teais 340℃ 55 rolling and 110℃ drying and the best processing parameters of black tea was 55 rolling, fermenting for 3 hours, drying at a temperature of 80℃. The main functional components of produced green tea remained the same with leaves, but it tasted bitter and the aroma were less than black tea. While Black tea’s functional components decreased obviously,but the aroma components were complex and diverse, such as mellow sweet, a-terpineol, trans-β-ionone, indole, eugenol, musk ketone, lauric acid, stearic aldehyde, many of which were relatively rare thus endowed black tea has special flavor. Through experiments on antioxidant capacity, it concluded that the alcohol and water extracts of green tea and black tea of Lonicera japonica leaves had a strong antioxidant capacity. Water and alcohol extracts of Lonicera japonica tea could significantly inhibit the formation of Staphylococcus aureus and Escherichia coli biofilm.It also obtain the best process parameters of mint compound beverage of Lonicera japonica tea. The optimal parameters ofcompound beverage of mint and green tea are: 10%green tea juice, 6%mint juice, 4%stevia rebaudiana juice, The optimal parameters of compound beverage of mint and black tea juice are: 10%black tea juice, 4%mint juice,2%stevia rebaudiana juice. The products were virid and transparent in color, fresh and sweet in taste.