|Title:||香茹加工利用||Other Titles:||Studies on the Processing of Glossogyne ten uifolia Cass||Authors:||李穎宏
|Issue Date:||Nov-2000||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第94號||Start page/Pages:||281-282||Source:||2000年豆類、茶及新興作物育種及生產技術改進研討會論文集||Conference:||2000年豆類、茶及新興作物育種及生產技術改進研討會
Proceeding of the Symposium on the Improvement of Breeding and Production Techniques of Legumes, Tea and New Special Crops 2000
enutfolia Cass.was one of the protophyte herbs at Peng-Hu in Taiwan. It had been as drink tea by the residents of Peng-Hu in the summer to reduce fever and as an antidote. In recently, it also has been proved possessing the live- protective function, and become more potential as the materials of health food. The purposes. of our studies are to explore the suitable conditions for extracting the active ingredients of the herbs and develop the function food in various types made of extract of the herb, including canned drink tea and gelatin products. With processing and increasing the utilization of Glossogyne tenufolia Cass., the market of the protophyte herb and the tourism of Peng- Hu will also be flourished. In our studies, the herbs of Glossogyne tenufolia Cass.were extracted under various conditions that included the times of water (w/w) to extract, extraction time and extraction temperature. The L value and a value of herb-extracting solution increased as extraction time was shortened or the volume of water used to extract was increased, whereas b value of herb-extracting solution was contrary to the effect. There are higher total soluble solid contents in herb- extracting solution with 60~70 times of water to extract, and the extracting efficiency (total soluble solid contents /weight of dry herb) come to the most in the events. When the extracting times were extended to 2 hours, the absorbances of herb-extracting solution increased over 42l~454 nm from visible-UV spectra scanning, and the peak of retention time at 10.7mm. become fading under HPLC separation with the RI detector. For preparing the canned herb-tea, the mixture of brown sugar and B grade white sugar should be added to herb-extracting solution with 70~80times water to extract to get the best flavors and the canned herb-tea sugar content arrive to 6%.
|Appears in Collections:||作物組|
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