不同加工方法丹参花茶的质量评价

目的：研究丹参非传统药用部位花的制茶工艺，以及不同加工条件下丹参花茶的主要化学成分分析和感官评价。 方法：于盛花期采摘紫花丹参花蕾和开放初花，采用正交试验设计不同制茶工艺，采用紫外分光光度计测量制得花茶中叶绿素、类胡萝卜素、可溶性糖、总多酚、氨基酸以及总黄酮含量，进一步采用HPLC法检测丹参花茶中迷迭香酸、丹酚酸B、丹参素的含量，并进行了相应的方法学考察。结果：丹参花茶中含有较高的总多酚，具体成分以迷迭香酸为主，含有少量的游离氨基酸、黄酮、多糖以及微量的叶绿素和类胡萝卜素。结论：采摘丹参花蕾利用微波杀青、微波干燥，可以保留较多活性成分，同时具有较好的外观和口感。

Isolation and Identification of a Root Rot Pathogen of Rehmannia glutinosa and Its Characterization

We aimed to isolate and identify the pathogens resulting in Rehmannia glutinosa root rot as well as study its pathogenicity and biological characteristics.In this study,streak plate method was used to isolate and purify the pathogens of rot root in R.glutinosa.ITS sequencing and genetic evolution analysis were used to identify the isolated strains.Inoculation experiment was used to confirm the pathogenic of the isolated potential pathogens.The growth test was performed to analyze physiological characteristics of the isolated stain.One of the obtained strains presented the colony morphology of orange color,the neat edge,the smooth and moist surface,and microscopic morphology with oval shape,suspected to be a fungus with buds.The strain was clustered together with the Rhodotorula paludigena at confidence of 91 and they displayed the close genetic relation.R.glutinosa roots inoculated with the strain and the incidence was 100%at day 20.The optimal growth temperature and pH of the strain was 28℃and 5.0,respectively.The strain grew well in the medium with 0.5 g/L ferulic acid,vanillic acid and p-hydroxybenzoic acid,i.e.,the secretion in the root of R.glutinosa that was closely related to the root rot of R.glutinosa.It is preliminarily verified that R.paludigena DH5 may cause the root rot of R.glutinosa and well adapts to the rhizosphere environment containing a large content of phenolic compounds.