Study On Processing Technology Of Loquat Leaf Tea

Eriobotrya japonica lindl.is a small evergreen tree of Rosaceae.Loquat leaves as traditional Chinese herbal medicine have the functions of clearing lung and relieving cough and reducing anti nausea.Because of the management operation in loquat production and cultivation,a large number of new leaves in spring and summer are removed and pruned,which results in waste.It is of great significance to make rational use of new leaves in spring and summer shoots of loquat,to increase the economic benefits of fruit farmers,to enrich the processing products of loquat leaves and to promote the healthy and sustainable development of industry.At present,the research on loquat leaves mainly focuses on the pharmacological action research,but the change law of the main components in the long-term growth of loquat new leaves is unclear.In this study,the content of main components was determined regularly during the elongation and growth of loquat leaves in spring and summer.The quality of tea processed by different length of new leaves was analyzed.The processing technology of loquat leaf tea was optimized,which provided theoretical and technical basis for the rational utilization of loquat new leaves.The main results are as follows(1)In the process of elongation,the total flavonoids,total phenols and total triterpenoids in the new leaves of loquat decreased gradually,while the soluble total sugar content increased first and then decreased.The content of main functional components of new leaves in summer shoots was higher than that of spring shoots.(2)The total flavonoids,total phenols,total triterpenoids,antioxidant activities,phenols monomer components,vitamin C and free amino acids and water extracts all decreased with the increase of leaf length,and the soluble total sugar increased first and then decreased.Through the principal component analysis and cluster analysis,the six kinds of loquat leaves were classified and classified.Combined with the sensory evaluation results,it was concluded that the functional components and nutritional components of the tea made from the new loquat leaves with a length of 2-13 cm were rich,with unique flavor and good effect.(3)The main and secondary factors affecting the quality fraction of flavonoids,total phenols and triterpene acid in loquat leaf tea processing were as follows: drying temperature > rolling time > drying time;The processing parameters of loquat leaf tea were determined as rolling time 5 min,drying temperature 110 ?,drying time 80 min.The results showed the change rule of main components and the effect on tea production in the process of the elongation of loquat leaf,which could provide theoretical and technical basis for the rational utilization of loquat new leaves.