Study On Processing Technology And Antioxidant Activities Of Salvia Miltiorrhiza Bge. Leaves’ Tea

Salvia miltiorrhiza Bge. leaves are the fresh or dried leaves of Plant Salvia miltiorrhizaBge.. The root of Salvia miltiorrhiza Bge. officially listed in the Chinese Pharmacopoeia hasbeen traditionally used for centuries to treat cardiovascular diseases such as angina pectoris,myocardial infarction, and stroke. In recent years, with the expanding of clinical use ofDanShen, some researchers studied the stem and the leaf of it, proving that they have thesimilar bioactives and pharmacological actions as the root. And the biomass of the aerial partis as twice as that of the root, so it is an abundant medicine resource. Salvia miltiorrhiza Bge.leaves’ tea is a way of development the Salvia miltiorrhiza Bge. leaves.This paper is to choose the highest active composition contents of Salvia miltiorrhizaBge. leaves to manufacture Salvia miltiorrhiza Bge. leaves’ tea by studying their chemistrycomposition contents. The technical parameters during the manufacturing process were alsostudied. The results are showed as follows:（1） The water content of Salvia miltiorrhiza Bge. leaves is hardly changed afteraugust, and the contents of chlorophyll,carotenoid,soluble sugar,polyphenol,flavonoid,vitaminC,Salvianolic Acid B and Rosmarinic Acid are almost the highest from September to the midOctober. Salvia miltiorrhiza Bge. has already Sealing ridge after September, so picking leaveswill not affect growth of the root, but be propitious to ventilate and permeate light. After midOctober, Salvia miltiorrhiza Bge. leaves become to aging, the contents ofchlorophyll,carotenoid,vitamin C,Salvianolic Acid B and Rosmarinic Acid decline, so theyare not good to manufacture.（2） Withering can increase the contents of polyphenol, flavonoid and free amino acid,but it can also decrease the contents of soluble sugar, so we must control the withering timeto obtain the aim of ameliorating aroma and flavor of Salvia miltiorrhiza Bge. leaves’ tea. Theresults showed that the optimum withering time of Salvia miltiorrhiza Bge. leaves was aboutsix hours.（3） The different fixing methods, different leaves dealing ways on thecomponents,organoleptic qualities of Salvia miltiorrhiza Bge. leaves’ tea were discussed. Itshowed that Salvia miltiorrhiza Bge. leaves fixed by steam directly were much better.（4） Rolling can increase the percentage of cell damage of Salvia miltiorrhiza Bge.leaves’ tea, than the content of water extract increases and will benefit to the draw well of theSalvia miltiorrhiza Bge. leaves’ tea. （5） Salvia miltiorrhiza Bge. leaves’ tea can have higher components by drying. Salviamiltiorrhiza Bge. leaves’ tea has olivine colour, dense aroma,delightfully fresh taste,uniformresidue and better organoleptic qualities.（6） Making the brewing text of Salvia miltiorrhiza Bge. leaves’ tea, obtained thebetter conditions for the brewing: The ratio of tea to water is1:50, the brewing temperature is100℃, the brewing time is3-5minutes. Furthermore, different brewing factors had differenteffects, brewing temperature＞ratio of tea to water＞brewing time.（7） The antioxidant activities of extracts with deionized water and ethanol of Salviamiltiorrhiza Bge. leaves’ tea,Salvia miltiorrhiza Bge. leaves and Salvia miltiorrhiza Bge.roots’tea. Extracts were measured by hydroxyl radicals scavenging activity assay, reducingpower assay, lipid peroxidation assay and DPPH assay. All of the extracts had the antioxidantactivities in different level, and the extracts of Salvia miltiorrhiza Bge. leaves’ tea had thehighest antioxidant activities.