The Development And Functional Study Of Tartary Buckwheat Plant Beverage

This study uses Shanxi specialty Tartary Buckwheat as well as plant materials like Green Tea, Chrysanthemum, Honeysuckle and Licorice as main raw materials, aiming at developing plant beverage of Tartary Buckwheat. By the study of the optimal technology to extract flavonoids from Tartary Buckwheat; the comparative study of the best grinding degree of Green Tea, Honeysuckle, Chrysanthemum, and Licorice; the optimization of ultrasonic extraction of active ingredients in Green Tea, Honeysuckle, Chrysanthemum, and Licorice; the optimization of Tartary Buckwheat natural plant drinks formula, identified the best formula and measured physical and chemical properties; then mice experiments have studied the blood lipid-lowering and glucose-lowering function, obtaining the following results:1. By single factor experiments and optimization experiments, we have established and analyzed Tartary Buckwheat flavonoid extraction rate varying with the solid-liquid ratio, extraction time, and ethanol concentration, ethanol, pH, and extraction temperature changes.The optimal factor level combination of the highest rate is as follows:solid-liquid ratio 1:30,80℃, pH 9.0,180min, and ethanol concentration 80%.2. Using grinding technology can significantly shorten the extraction time for various raw materials and improve the active ingredient content of various raw materials to maintain the flavor of the product.As the result:The best grindings are 65 item.3. By orthogonal experiments, we have established and analyzed the extraction rates varying with the solid-liquid ratio, temperature, solution pH, and ultrasonic time changes. The optimal factor level combination which has the highest rate is as follows:Green Tea:solid-liquid ratio 1:40, pH value 5.0 aqueous solution,70℃under ultrasonic extraction 15min.Chrysanthemum:solid-liquid ratio 1:50, pH value 9.0 aqueous solution, 80℃under the ultrasonic extraction 35min.Honeysuckle:solid-liquid ratio 1:40, pH value 4.0 aqueous solution,60℃under ultrasonic extraction 30min.Licorice:solid-liquid ratio 1:20, pH value 4.0 aqueous solution,50℃under ultrasonic extraction 20min.4. Tartary Buckwheat plant compound juice drinks 40%(Tartary Buckwheat juice 6.0mL, Chrysanthemum juice 2.5mL, Green Tea juice 8.0mL, Honeysuckle juice 2.0mL, Liquorice juice,3.0mL), citric acid 0.4%, potassium citrate 0.3%, xylitol 5.0%, pure water 54.3%(these percentages are mass fraction).5. Total cholesterol and triglyceride in egg yolk-induced mice drinking beverages were significantly lower than egg yolk-induced hyperlipidemia model group (P<0.05), blood glucose in egg yolk-induced mice was significantly lower than in blank control group (P<0.01, P<0.001). The difference between the blood glucose measured before and after beverages were consumed was significantly lower than model group (P<0.01).The results show that Tartary Buckwheat plant beverages have good functions of lipid-lowering and blood glucose-lowering.