Three different methods(natural drying,hot air drying,baking drying)were adopted to dry loquat leaves and the suitable drying method was determined using total flavonoids,total polysaccharides,and total triterpenoid acid extraction rates as indicators,in combination with taking into account the drying time and cost.Loquat leaves dried with suitable method were used as raw materials to extract their effective components by ultrasound assisted alkaline water extraction process using the extraction rates of total flavonoids and total polysaccharides as indices,and based on the results of single-factor tests,orthogonal experiments were performed to optimize the extraction process parameters.The formula of loquat leaf functional beverage was optimized using three-factor and three-level orthogonal experiments in view of factors influencing the taste of product(sucrose,honey,and citric acid additions)with a fixed addition of 0.2％)3-cyclodextrin by sensory evaluation.The results showed that extraction rates of the three kinds of effective components were all highest in naturally dried loquat leaves.The optimal extraction conditions for naturally dried loquat leaves were 1∶25,80 ℃,300 W and 40 min for the ratio of material to liquid,extraction temperature,ultrasonic power,and extraction time,respectively.The optimal formula of loquat leaf functional beverage was 3％,5％,0.02％and 0.2％for addition amount of honey,sucrose,citric acid and β-cyclodextrin,respectively,with the loquat leaf aqueous extract being the base material.The drink was clear and bright in colour and lustre,owning faint scent of loquat leaves and moderate sweetness and sourness.The contents of total flavonoids,total polysaccharide and total triterpene acid were detected at 1.38 mg/mL,2.43 mg/mL and 0.03 mg/mL,respectively.
loquat leavesnatural dryingultrasound assisted alkaline water extractionprocess optimizationfunctional beveragefunctional components
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