(Luận văn thạc sĩ) research of the instant tea production process from myxopyrum smilacifolium blume plant

THAI NGUYEN UNIVERSITY UNIVERSITY OF AGRICULTURE AND FORESTRY NGUYEN THI THU THAO RESEARCH OF THE INSTANT TEA PRODUCTION PROCESS FORM MYXOPYRUM SMILACIFOLIUM BLUME PLANT BACHELOR THESIS Study Mode : Full-time Major : Food Technology Faculty : Advanced education program office Batch : 2016 - 2020 Thai Nguyen, 2020 i ACKNOWLEAGEMENT I would like to express my sincere thanks to the teachers of Thai Nguyen University of Agriculture and Forestry and especially the and teachers in the AEP Faculty, the Faculty of Biotechnology and Food Technology for giving me the opportunity to interact and learn asked during the four years I would like to thank Ms Dinh Thi Kim Hoa, a lecturer in the Department of Biotechnology and Food Technology, who always gave me a wholehearted guidance in the process of studying and doing graduate research I would like to thank teacher Luu Hong Son and teachers and friends in the Department of Food Technology Biotechnology for guiding and supplementing my knowledge of laboratory skills, always creating favorable conditions for you in the research process Finally, I am extremely grateful to my family and friends for cheering me on during my graduation thesis Thank you sincerely! Thai Nguyen, December, 02, 2020 Sincerely Nguyen Thi Thu Thao iii PART I INTRODUCTION 1.1 Research rationale Modern society leads to the increasing demand of people for quality of life, so many products are created to meet the needs of buyers Tea is a cultural feature of Asia and has a very long tradition associated with history There are some studies that have found that tea originated from the Southwest China It is a drink bearing the essence of Vietnam in particular and Asia in general, and is a cultural feature of each region Tea used worldwide is also the second most popular beverage in the world after drinking water Currently, in Vietnam as well as in the world, the trend of using medicinal plants of natural origin is increasing Drink tea properly to help quench your thirst as well as digestion, avoid drowsiness, stimulate kidney function, enhance eyesight, help clear mind, dispel drowsiness [38] Tea products are increasingly diversified and diversified from quality and design Besides the teas from the dried leaves, there are also tea bags and instant tea In an era of development where time is not enough, the demand for beverages such as tea needs to be convenient and time-saving, instant tea is really essential, and soluble tea proves to be a lot of benefits It is beneficial for health and suitable for many customers and is extremely potential product for development Since ancient times, plants belonging to ginseng group have been a precious herb, also known as a miracle herb, with a miraculous effect that ancient people recorded Indeed, researchers have revealed many valuable pharmacial features of these plants such as enhancing vitality, fostering health, preventing disease, prolonging life Currently there are many types of ginseng all over the world, based on the natural conditions of Vietnam and Myxopyrum smilacifolium Blume has been found almostly in the Northwest region of Viet Nam Myxopyrum smilacifolium Blume leaves have also been shown to contain compounds belonging to the group of alcaloid, carbohydrates, steroids, saponins, terpenoids, flavonoids, tannins and polyphenols [1], [2] By blending some herbal extracts with Myxopyrum smilacifolium Blume extract, the soluble tea is obtained with many health benefits and extremely useful benefits, promoting economic development to create jobs for workers, making the tea market diversified , meeting the demand for health and natural products Advantages of Myxopyrum smilacifolium Blume are known to many people for its use and benefits Based on discussion above, I conducted the project "Research on the process of producing instant tea from the Myxopyrum smilacifolium Blume plant" 1.2 Research objective 1.2.1 Overall objective The overall objective of the research is to build the process of producing instant tea from Myxopyrum smilacifolium Blume plant, test production on a laboratory scale and supply to the market to create high quality tea products, bring economic efficiency, contribute to the diversification of tea products in the market and increase the application of Myxopyrum smilacifolium Blume plant 1.2.2 Detail objectives - Determining the influence of the suitable conditions for the following factors: time, temperature, solvent extracted, material/solvent ratio and concentration solvent on the amount of total polysaccharides of extraction; - Identifying the mixing ratio of Myxopyrum smilacifolium Blume and addtive ingredients to create instant tea; - Completing the process of producing soluble tea from Myxopyrum smilacifolium Blume extract 1.3 Scientific and practical significance 1.3.1 The scientific meaning of the topic - To provide more scientific information about the tree Myxopyrum smilacifolium Blume - To find out suitable parameters for the production process of instant tea from Myxopyrum smilacifolium Blume plant at laboratory scale 1.3.2 The practical meaning of the topic - To diversify products from Myxopyrum smilacifolium Blume to increase the value of this kind of herbs s; - To create new products with good quality, good for the health of consumers and reasonable price; - To create a new research direction on Myxopyrum smilacifolium Blume, and improve the output for this herbs PART II LITERATURE REVIEW 2.1 Overview about Myxopyrum smilacifolium (Wall.) Blume 2.1.1 Characteristics of Myxopyrum smilacifolium (Wall.) Blume Myxopyrum smilacifolium Blume is a large woody twining shrub which is a plant of the genus Myxopyrum, the Jasmine family (Oleaceae) In addition, Myxopyrum smilacifolium Blume is also known as Nhuong Le Kim Cang which is a plant capable of growing through rocks and precious herb only found in old forests in the Northwest region of Viet Nam such as Ha Giang, Lao Cai, Lai Chau where there is appropriate soil This plant lives mainly on the rock crevices of limestone mountains The main stem and roots develop under the black humus soil caused by the decaying leaves of the Myxopyrum smilacifolium Blume tubers formed by the main trunk, each main stem section will form - roots with a length of - 8cm The genus Myxopyrum includes species originally distributed in tropical and subtropical regions of East Asia Its roots, stems, and leaves have a ton of medicinal effects and are used in many traditional medicine systems, especially in India The roots are used to treat diseases like scabies, cough, rheumatism, fever, and to treat wound healing Leaves are astringent, sweet, thermogenic, used as an analgesic, allergy, cooling, and tonic They are used in treating coughs, asthma, rheumatism, headache, fever, ear disease, and neuralgia [20] Figure Myxopyrum smilacifolium Blume Classification of the genus Myxopyrum [39] Domain: Eukaryota Kingdom: Plantae Phylum: Tracheophita Class: Magnoliopsida Order: Lamiales Family: Oleaceae Genus: Myxopyrum Blume Species: Myxopyrum smilacifolium Blume The stem of Myxopyrum smilacifolium Blume is Shrub, four-sided low stem, rarely rounded Leaves are simple, opposite, oval - broad oval, the entire margin of one or a half leaf, lateral veins 2-3 pairs stem from the leaf base, hairless, or with short, thin hairs The panicle clusters on leaf axils, many flowers Small flowers, bisexual, shaped cup, lobes The color is yellow or pink, the tube is longer than the lobe or bell-shaped with the tube shorter than the lobe, lobes, ovoid or broad, hairless Secondly, flowers are attached near the root of the colon Fruits have from to seeds [3] The genus Myxopyrum is distributed in tropical and subtropical regions of Asia such as Bangladesh, Cambodia, India, Indonesia, Laos, Malaysia, Myanmar, New Guinea, Philippines, Thailand, China, Vietnam [21], [22], [23] Distribution: There are species in the world, distributed in Asian regions such as Bangladesh, Cambodia, India, Indonesia, Laos, Malaysia, Myanmar, New Guinea, Philippines, Thailand, China; There are species in Vietnam: M pierrei, M nervorsum, M smilacifolium [4], [3] Overview of Myxopyrum smilacifolium (Wall.) Blume Synonyms: Myxopyrum serratulum A.W.Hill [23], [24], or Myxopyrum ellipticifolium H.T Chang Vietnamese names: Nhuong Le Kim Cang, Duong Le Kim Cang [3] Distribution of Myxopyrum smilacifolium Blume In the world: Myxopyrum smilacifolium (Wall.) Blume is distributed in regions such as Hainan, Bangladesh, Cambodia, India, Assam, Laos, Myanmar, Thailand, Vietnam, Andaman, and the Nicobar Islands In Vietnam, Myxopyrum smilacifolium is distributed in some areas such as Yen Bai, Quang Ninh, Da Nang, Binh Duong, Thua Thien Hue, Dong Nai, Ho Chi Minh City, Ha Giang [3], [6] 2.1.2 Overview of the chemical compositions of Myxopyrum smilacifolium (Wall.) Blume In recent years, in the world, particularly in India, there have been many studies on the chemical compositions of the species Myxopyrum smilacifolium (Wall.) Blume, including many published on chemical compositions of leaves and a few publications related to the stem and roots of this species A various of preliminary surveys of Samu J et al 2014 showed that in the leaves of Myxopyrum smilacifolium (Wall.) Blume has the presence of alkaloid, carbohydrate, saponins, terpenoid, flavonoids, steroids, tannin, and polyphenols As published by Raveesha Peeriga et al (2016), the leaves of Myxopyrum smilacifolium (Wall.) Blume contains alkaloids, glycoside, tannin, saponin, terpenoid, carbohydrates, and nonvolatile oils [25] According to Vijayalakshmi (2016), the leaves of Myxopyrum smilacifolium (Wall.) Blume contain terpenoids, flavonoids, saponins, tannins, glycosides and iridoid; in aqueous extracts, 26 compounds were identified [26] Preliminary survey studies of Rajalakshmi K and Mohan VR (2016) have published in the ethanol extract of the body with alkaloid, catechin, coumarin, flavonoid, tannin, saponin, steroid, phenol, glycoside, terpenoid, xanthoprotein and identified Identified 32 different compounds in the extract of the stem Myxopyrum smilacifolium (Wall.) Blume Research by Praveen R.P and Ashalatha S.N (2014) has preliminarily determined the chemical composition of Myxopyrum smilacifolium (Wall.) Blume root has alkaloid,phenolic, glycoside, tannin, flavonoid and some other compounds In 2015, the authors also published results of FTIR spectroscopy to compare functional groups in methanol extract of roots, fruits, and callus showed that all three extracts contain compounds carrying the same functional groups each other is alcohol, alkanes, alkenes, aldehydes,ketones, amines, carboxyl groups, alkyl halides Iridoid: According to author Siju E.N (2017), the main active chemical ingredient in Myxopyrum smilacifolium (Wall.) Blume is the iridoid glycosides From the ethanol extract of the leaves Myxopyrum smilacifolium (Wall.) Blume, Henrik Franzyk et al (2001) isolated iridoid glycosides: Myxopyrosid (9) and 6-o-acetyl-7-o(E / Z ) –p methoxycinnamate myxopyrosid [21] Alkaloid: In 2012, Gopalakrishnan S and Rajameena R isolated compounds 7,8dimethoxy-13-carbomethoxy-15-(3,4,5-trimethoxybenzoxy)-13,14 didehydroalloberban from leaf ethanol extract [27], [28] From the extract of the body Myxopyrum smilacifolium (Wall.) Blume, by chromatography with mass spectrometry, Rajalakshmi K and Mohan V.R (2016) determined the presence of alkaloids: 4phenyl-3,5-pyrazolidinedion, 1-allyl-6,7-dimethoxy-3,3-dimethyl-1,2,3,4-tetrahydro isoquinoline, 3-dodecyl-4 - [((4-methoxybenzyl) oxygen] -2-methyl quinoline[29] Research results of Sudharmini D and Ashalatha S N (2008) show that Myxopyrum smilacifolium (Wall.) Blume contains triterpenoid ursolic acid with a concentration of 0.175 mg/ml Research by Rajalakshmi K et al (2016) showed the presence of triterpene compounds from Myxopyrum smilacifolium (Wall.) Blume: α- amyrin, βamyrin, betulin Organic acids and derivatives: In 2016, authors Maruthamuthu V and Kandasamy R discovered the presence of many organic acids and derivatives from Myxopyrum smilacifolium (Wall.) Blume [26] Besides, the research also found many compounds belonging to this group In addition to the above main groups, the study also identified that in the stem of Myxopyrum smilacifolium (Wall.) Blume also contains steroid compounds 9.19-cyclocross-24 (28) -en-3-ol-4,14-dimethyl acetate, phenolic - ((1E) -3-Hydroxy-1-propenyl) -2-methoxyphenyl, carbohydrates Dmannopyranose, ethyl α-D-glucopyranose, phytol,galactitol, amine (3-nitrophenyl) methanol isopropyl ether, vitamins E DL-tocopherol,aldehydes 5- hydroxymethylfurfural, ketones 7-ethyl-4-de-6-on… Myxopyrum smilacifolium (Wall.) Blume also contains amines [p- (dimethylamino) phenyl] -1- (p-nitro phenyl cyclopropan carbonitril, - [((2-methoxy phenyl) methyl] - 1,6-hexanediamin, anthranoid 1-phenyl-9,10-anthracenedion, molyb derivatives molybdenumcarbonyl- (2,4cyclopentadien-1-yl) - [P, Pdiphenyl-N- (1phenylethyl) phosphinous amid] nitrosyl stereoisomer [28], derivatives of siliconic acid silicon, octamethyl cyclotetrasiloxane, dodecamethyl cyclohexasiloxane, naphthalene hydrocarbon compounds, 2- methylbicyclo [2,2,1] heptane, neophytadien, 2- alcohols (cyclohexen-1-yl) ethanol, 2-pentadecyn-1 ol [26] Currently, there is only an initial study of author Nguyen Minh Luyen (2017) published on the chemical composition of Myxopyrum smilacifolium root, in the root contains saponins, flavonoids, polysaccharides, amino acids, free reducing sugars, and feces established myxopyrosid compound from n-butanol fraction of root extract Thus, up to now, there has not been any research published in-depth about the chemical composition of Myxopyrum smilacifolium growing in Vietnam 2.1.3 Overview of biological effects (pharmacology) of Myxopyrum smilacifolium (Wall) Blume Recent studies in the world demonstrate that the species Myxopyrum smilacifolium (Wall.) Blume has remarkable pharmacological effects For example Anti-oxidant [20], antibacterial, antifungal [30], [31], lower fever, anti-bronchodilator [32], wound healing[19], trigger toxic to cancer cells Antibacterial, antifungal effect: In 2008, Sudharmini D and Ashalatha S N demonstrated triterpenoids isolated from the leaves of Myxopyrum smilacifolium (Wall.) Blume was resistant to Gram-positive bacteria Staphylococcus aureus, Bacillus subtilis, and Candida albicans, C glabrata Antifungal activity is similar to antifungal drugs of chemical origin The results of testing the antimicrobial activity of petroleum extract, benzene, chloroform, ethanol, and water of Myxopyrum smilacifolium (Wall.) Blume by Gopalakrishnan S et al (2012) showed that ethanol extract exhibits the best resistance to the test microorganisms The minimum inhibitory concentration (MIC) of ethanol extract ranges from 200 - 300 µg/ml for different types of microorganisms This study helps to elucidate the use of traditional medicinal herbs to heal wounds [30] A 2014 study by Praveen et al compared the antimicrobial activity of methanol extracts from roots, callus, and Myxopyrum smilacifolium (Wall.) Blume showed that: +Antibacterial effect: All extracts have similar inhibitory effects of Enterococcus faecalis and Bacillus subtilis The fruit extract was more effective against the bacterial strains tested except Staphylococcus aureus and at a concentration of 50 µg/ml had a stronger effect against E faecalis than gentamycin at 20 mg/ml The  Process description - Raw materials: Raw materials are Myxopyrum smilacifolium Blume root that are not moldy Before using for next step of process, all dirt, soild, orgarnism and other objecst must be taken away - Drying: Myxopyrum smilacifolium Blume root will be dried at 45oC to reach the moisture of 10 - 13% so that the raw materials will not be moldy in the process of not being used - Cutting: The roots of Myxopyrum smilacifolium Blume are cut to slice of 1cm With this size of material, it is easy to absorb the solvent, the process of solvent injection is also faster, the active ingredients quickly dissolve in the solvent - Soaking and extracting: Materials are soaked in alcohol 80% solvent, extraction temperature is 800C, raw material/solvent ratio is 1/15 (kg/litter) and extraction for 90 minutes The obtained extracts are collected and prepared for the condensing step Soaking the of Stevia and Licorice materials in a temperature of 40 - 45oC, for hours, in 70o alcohol to get Stevia and Licorice extract - Condensing the extracts: The purpose of condensing is to remove solvent to increase the dry matter content of the product When it becomes a thick, viscous form, a liquid extract is obtained and ready for the next drying process - Drying liquid extracts: The liquid extracts will be dried to reach the moisture of - 10% - Grinding: After drying the solid extracts are very firm and very difficult to mix with addtive components, so it is necessary to grind them to powder form - Mixing: Three extract powders from Myxopyrum smilacifolium Blume, Stevia and Licorice and lactose will be mixed following the ratios of 11.4/0.3/0.3/88% respectively The mixture is mixed well to ensure the harmony of taste - Drying: The purpose of this drying step is to reduce the moisture of the final products to - 5% The temperature of 450C will be applied to get safe humidity and for better preservation - Packing: The mixed and dried extracts will be weighed and packed in a certain unit  Ash and moisture contents of complete instant tea product 40 Table 4.8 Ash and moisture contents of complete instant tea product Number Content Result (%) Moisture 2.38% Ash 0.49% The Table 4.8 shows that the ash and moisture components of final instant tea product meet the requirement of standard of instant tea following the TCVN for instant tea products 41 PART V CONCLUSIONS AND RECOMMENDATION 5.1 Conclusions From the results of the research, there are some conclusions as follows: - During the extraction process of Myxopyrum smilacifolium Blume, the most suitable factors to have the highest amount of total polysaccharides content are: + Solvent is alcohol with the concentration of 80% + Time of extraction process is 90 minutes + Temperature of extraction process is 80oC + Ratio of material/solvent is 1/15 (w/v) - The mixing ratio of ingredients to create instant tea from Myxopyrum smilacifolium Blume was determined with 11.4% Myxopyrum smilacifolium Blume, 88% Lactose, 0.3% Licorice solid extract and 0.3% Stevia solid extract - The drying temperature of instant tea was determined with the temperature of 45oC - The final instant tea product has the ash component of 0.49% and the moisture of 2.38% 5.2 Recommendation - The process of producing instant tea from Myxopyrum smilacifolium Blume root should be applied in the real market to enhance the values of Myxopyrum smilacifolium Blume - It is very necessary to evaluate the bioactiveness of total polysaccharides obtained from the extraction process 42 REFERENCES I Vietnamese referencess: Đỗ Huy Bích, Đặng Quang Chung, Bùi Xuân Chương, Nguyễn Thượng Dong, Đỗ Trung Đàm, PhạmVăn Hiền, Vũ Ngọc Lộ, Phạm Duy Mai, Phạm Kim Mân, Đoàn Thị Nhu, Nguyễn Tập, Trần Toàn (2006), 1000 thuốc động vật làm thuốc Việt Nam, Nxb Khoa học Kỹ thuật, Hà Nội Hoàng Văn Hộ (2006), Những có vị thuốc Việt Nam, Nxb trẻ Bùi Hồng Quang, Vũ Tiến Chính (2011), “Những lồi sử dụng làm thuốc họ Nhài Việt Nam”, Báo cáo Hội nghị khoa học toàn quốc sinh thái tài nguyên sinh vật lần thứ 4, tr.1260 Phạm Hoàng Hộ (2000), Cây cỏ Việt Nam Quyển II, NXB Trẻ, tr 889 Võ Văn Chi (2012), Từ điển Cây thuốc Việt Nam (Bộ mới), tập 2, NXB Y học, tr.369 Nguyễn Viết Thân (2003), Kiểm nghiệm dược liệu phương pháp hiển vi tập 1, NXB Khoa học kỹ thuật, Hà Nội Bộ Y tế (200), Dược điển việt nam IV, NXB Y học Đỗ Huy Bích (2004), Cây thuốc động vật làm thuốc Việt Nam, Nxb KH & KT, Hà Nội Đỗ Tất Lợi (2001), Những thuốc vị thuốc Việt Nam, NXB Y học Trương Hương Lan đồng đội (2014) nghiên cứu xác định thành phần dinh dưỡng cỏ TS Bùi Xn Đơng (2004), “Hóa sinh phần III”, Trường đại học Bách Khoa Đà Nẵng Lê Thanh Mai, Nguyễn Thị Hiền, Phạm Thu Thủy, Nguyễn Thanh Hằng (2005), “Các phương pháp phân tích ngành cơng nghệ lên men”, NXB khoa học kỹ thuật Đỗ Tất Lợi (2004), Những thuốc vị thuốc Việt Nam, NXB Y học Phạm Hồng Hộ, Cây có vị thuốc Việt Nam, NXB KHKT Hà Nội Nguyễn Kim Phi Phụng, Phương pháp cô lập hợp chất hữu cơ, NXB Đại học Quốc Gia TP Hồ Chí Minh ( 2007), tr 35-36 Lê Ngọc Thụy (2009), Các q trình cơng nghệ sản xuất thực phẩm, Nxb Bách Khoa, Hà Nội Hà Dun Tư (chủ biên) (2009), Phân tích hóa học thực phẩm, Nxb Khoa học Kỹ thuật, Hà Nội 43 II English references Jolly Samu, Siju E.N., Minil M and Rajalakshmi G R (2015), “ Antioxidant activity of Myxopyrum Smilacifolium lume”, Asian Journal of Pharmaceutical and Clinical Research, 8(3) Gopalakrishnan S., Rajameena R (2013), “GC-MS analysis of some bioactive constituents of the leaves of Myxopyrum serratulum A.W.Hill”, International Journal of Advanced Research Praveen R.P and Ashalatha S N (2014), “Callus induction and multiplication of internodal explants of Myxopyrum smilacifolium Blume”,International Journal of Current Microbiology and Applied Sciences, 3(10),pp 612-617 Chandrasekar R and Chandrasekar S (2017), “Natural herbal treatment for rheumatoid arthritis - a review”, International Journal of Pharmaceutical Sciences and Research, 8(2), pp 368-384 Gopalakrishnan S., Rajameena R (2013), “Wound healing activity of the ethanol extract of the leaves of Myxopyrum serratulum A.W Hill in rats”,International Journal of Pharmaceutical Sciences and Drug Research, 22(1), pp.143-147 Khare C.P (2017), Indian medicinal plants -An illustrated dictionary, Springer, pp.430-431 Kedare S.B & Singh R P (2011), “Genesis and development of DPPH method of antioxidant assay”, Journal of Food Science & Technology, 48(4), pp.412-422 Noor A.T., Perveen S., Begum A., Fatima I., Malik A and Tareen R B (2009), “Aitchisonides A and B, new irodiod glucosides from Aichisonia rosea”, Journal of Asian Natural Products Research, 11(11), pp 985-989 Madaleno I.M (2015), “Traditional Medicinal Knowledge in India and Malaysia”, Pharmacognosy Communications, 5(2), pp 116-129 Gopalakrishnan S., Rajameena R., Vadivel E (2012), “Amtimicrobial activity of the leaves of Myxopyrum serratulum A.W.Hill”, International Journal of Pharmaceutical Sciences and Drug Research 2012; 4(1), pp.31-34 Gopalakrishnan S., Rajameena R and Vadivel E (2012), “Phytochemical and pharmacognostical studies of the leaves of Myxopyrum serratulum A W Hill”, Journal of Chemical and Pharmaceutical Research, 4(1), pp 788-794 44 K Rajalakshmi, V.R.Mohan (2016), “Determination of bioactive components of Myxopyrum serratulum A.W.Hill”, International Research Journal of Pharmacy, 7(7), pp.36-42 Franzyk H., Jensen S.R and Olsen C.E (2001), “Iridoid glucosides from Myxopyrum smilacifolium”, Journal of Natural Products, 64(5), pp.632-633 Praveen R.P and Ashalatha S.N (2014), “Antimicrobial efficacy of methanolic extract of root, callus and fruit extracts of Myxopyrum smilacifolium Blume”, International Journal of Applied Sciences and Biotechnology, 2(4), pp.521-524 Maruthamuthu V., Kandasamy R (2016), “Phytochemical screening of secondary metabolites from Myxopyrum serratulum A.W.Hill by GC-MS, HPTLC analysis”, International Research Journal of Pharmacy, 7(6), pp 51-57 Yong-Jiao Zhang ,Yong-An Yang, Hai-Bin Gong and Hai-Liang Zhu- Research A Systematic Review of the Comparison of Three Medicinal Licorices, Based on Differences of the Types and Contents about Their Bioactive Components (2018) Maruthamuthu V and Kandasamy R (2017), “Bronchodilatory effect of Myxopyrum serratulum in animal model”, Bangladesh Journal of Pharmacology, 12, pp 8490 Krishnamani R (2015), A comprehensive list of the lianas of the Western Ghats of India - Version 2, The Rainforest Initiative, Coimbatore, India, pp 24 Apak R., Gorinstein S., Bưhm V., Schaich K.M., Ưzrek M., and Gỹỗlỹ K (2013), Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)”, Pure and Applied Chemistry,85 (5), pp 957-998 S.Gopalakrishnan, R.Rajameena, “GC-MS analysis of some bioactive constituents of the leaves of Myxopyrum serratulum A.W.Hill” III Internet https://kenh14.vn/kham-pha/nguoc-dong-lich-su-tim-hieu-ve-nguon-goc-cua-tra https://www.gbif.org/species/7326127 http://www.theoldfoodie.com/2014/01/instant-tea-beginnings.html https://www.beveragehistory.com/2016/06/history-of-instant-tea-in-united-states.html https://www.futuremarketinsights.com/reports/instant-tea-premixes-market 45 APPENDICES Appendix Ballot for product sensory assessment score VOTES FOR POINTS Test for quality score (TCVN 3215-79) Full name of the tester:………………… … Age…………… Sex………… Date of test: ………… Experiment Sensory evaluation by scoring method for soluble tea from Sam xuyen đa Answer: Evaluate the scores for the indicators by way of a 5-point scale as in the table (below table) Form Norm CT1 Color Flavour Taste State CT2 CT3 CT4 How to score: score on a 5-point scale Point Norm The product has Tea powder product is brown in color, Color soluble tea water is light brown, characteristic of the product a light brown Tea powder powder that, product is light when dissolved brown, soluble in water, gives tea water light is the product a brown, bright yellow or not specific to nonthe product brown color It has pleasant A natural, pleasant aroma characteristic of the Flavour smell of Sam Xuyen Da No strange smell or smell, strong durable and a The The product has a light brown powder that, when dissolved in water, produces a very light yellow color or a dark reddish-brown concentrated reddish color that is not The soluble tea powder is not yellow-brown, or white, and the water is colorless or almost white concentrated for the product scent very is mild, There is almost natural aroma, pleasant but not no characteristic specific to the characteristic of the smell of smell of Sam aroma for the Sam Xuyen Da Xuyen Da scent of Sam There root and stem tubers and Xuyen No strange stems There is There flavour or no no Da smell, there is a is no strong, rancid strange strange flavour smell burning smell, flavour but not strong smell, or durable is or or smell, the the fragrance is not fragrance is not strong and not strong and not durable durable Sweet Taste refreshing, and The characteristic The very sweet taste of There is no Sam Bitter or sweet characteristic characteristic of cool sweetness Xuyen Da, the taste taste of Sam the taste of Sam of Sam Xuyen taste is very bad Xuyen Da, or Xuyen Da The Da, the good just the sweet aftertaste has a aftertaste taste cool Glycyrrhixa sweet taste, not bitter of glabra L and Stevia rebaudiana Bertoni Tea is a fine powder, homogeneous, porous, State lint- free, no clumping, no residue or layering dissolved when in water The powder is Tea is a fine less powder, fine, less heterogeneous, homogeneous, lint-free, Large, lint-free, lump- slightly lumpy, clump, free, Large lump, or heterogeneous when water- when dissolved dissolved in soluble in water, there water, there is without is sediment layered an uneven uneven or dispersion, but dispersion marshmallow, sticky, when dissolved water layered and uneven at a very low level (TCVN 3218-1993, Ministry of Science - Technology and Environment, No 212 / QD date 12/5/1993) in Appendix 2: Some pictures from the research process Appendix 3: Data processing 1.Effect that the mixing ratio affects product quality Sensory temperature affects product quality ... the next experiments 4.8 The complete process for producing instant tea from Myxopyrum smilacifolium Blume  Process of producing instant tea from Myxopyrum smilacifolium Blume On the basis of. .. the Myxopyrum smilacifolium Blume plant" 1.2 Research objective 1.2.1 Overall objective The overall objective of the research is to build the process of producing instant tea from Myxopyrum smilacifolium. .. with the temperature of 45oC - The final instant tea product has the ash component of 0.49% and the moisture of 2.38% 5.2 Recommendation - The process of producing instant tea from Myxopyrum smilacifolium