Study on Preparation Process Optimization and Quality Evaluation of Houpuhua (Magnolia Officinalis Flower) Tea
Author：LI Lingxiu1, XIE Jizhao1, TAN Zhenyuan1, QIN Yucui1, CHEN Shuilan1, DENG Jiagang2,3,4
Unit：1.School of Pharmacy, Guangxi Medical University, Nanning Guangxi 530021, China; 2.Guangxi Key Laboratory of Efficacy Study on Chinese Materia Medica, Nanning Guangxi 530200, China; 3.Collaborative Innovation Center for Functional Ingredients of Agricultural Residues, Nanning Guangxi 530200, China; 4.Guangxi Key Laboratory of Theory and Transformation for Chinese Medicine Wet Disease Formulas, Nanning Guangxi 530200, China
Quote：引用：李灵秀，谢集照，谭珍媛，覃裕翠，陈水兰，邓家刚.厚朴花茶的制备工艺优化及质量评价[J].中医药导报,2025,31(6):88-93.
DOI：10.13862/j.cn43-1446/r.2025.06.015
PDF：
Download PDF
Abstract：
Objective: To develop and optimize the formulation of Houpuhua(Magnolia officinalis flower) tea and evaluate its quality. Methods: Single-factor experiments and central composite response surface methodology (RSM) were employed to optimize the preparation process based on sensory evaluation scores of color, aroma, and flavor. Quality assessment was conducted on the optimized tea formulation. Results: The optimal mass ratio of the components was determined as Liubao tea (六堡茶) : Houpuhua (Magnolia officinalis flower): Luohanguo (Siraitia grosvenorii): Guihua (Osmanthus fragrans)=4.5∶2.5∶1.0∶2.0, with each tea bag weighing 5 g and an average moisture content of 6.26%. The contents of magnolol and honokiol were approximately 0.020 4 mg/g and 0.044 3 mg/g, respectively. The tea infusion exhibited a clear, bright yellowish-brown appearance without visible impurities, with a blended floral aroma of Magnolia officinalis and sweet osmanthus, complemented by the characteristic sweet aftertaste of monk fruit. Conclusion: The optimized Magnolia officinalis flower tea demonstrates stable and controllable quality, providing a reliable reference for industrial production.
Key words：houpuhua (Magnolia officinalis) flower tea; process optimization; quality evaluation; response surface methodology; high-performance liquid chromatography (HPLC)
摘要：目的：研制并优化厚朴花茶处方，进行质量评价。方法：以汤色、香气及风味的感官评分为指标，采用单因素试验和中心组合响应面试验对厚朴花茶进行优化，对优化配方后的厚朴花茶进行质量评价。结果：厚朴花茶成分六堡茶、厚朴花、罗汉果、桂花最佳配比为4.5∶2.5∶1.0∶2.0（质量比），花茶每袋质量为5 g，平均含水量为6.26%。每克花茶含厚朴酚与和厚朴酚的量分别约为0.020 4、0.044 3 mg。花茶汤色清澈透亮，无明显杂质，呈黄褐色，气味具有厚朴花及桂花的混合清香，同时口感具有罗汉果特有的回甘味。结论：优化后的厚朴花茶质量稳定可控，可以作为实际生产时的重要参考依据。
关键词：厚朴花茶；工艺优化；质量评价；响应面试验；高效液相色谱
Release time：2026-01-03
click-through rate：174