Website: https://vjfc.nifc.gov.vn/
Website: https://vjfc.nifc.gov.vn/
Quả na rừng là nguồn dược liệu quý trong y học cổ truyền, có tác dụng an thần, hỗ trợ giấc ngủ, quá trình điều trị bệnh viêm ruột mãn tính, viêm dạ dày cấp và loét hành tá tràng, đau xương, phong thấp... Quả na rừng chứa nhiều hoạt chất sinh học thuộc nhóm lignin và triterpene. Ngoài ra, chúng còn chứa nhiều tinh dầu, vitamin C, acid hữu cơ... do đó, thường được sử dụng dưới dạng trái cây tươi, nước ép và ngâm rượu. Để đa dạng hóa cách thức sử dụng và sự tiện lợi trong tiêu dùng loại dược liệu quý này, bài báo trình bày các kết quả nghiên cứu quy trình sản xuất trà thảo mộc từ quả na rừng. Nghiên cứu về thành phần hóa học cho thấy quả na rừng ở Cao Bằng và Sơn La có độ ẩm (76,84 - 80,39%), đường (2,7 - 2,9%), tro (0,39 - 0,45%), protein (0,48 - 0,56%), carbonhydrat (0,73 - 0,79%), vitamin C (0,05 - 0,07%) (w/w). Với các nguyên liệu gồm 30% na rừng + 30% cam thảo + 20% hoa cúc + 10% táo đỏ + 10% kỷ tử, pha với nước tỷ lệ 1: 40 và ủ trong thời gian 45 phút cho nước trà ngon, hương đậm, vị hài hòa, điểm cảm quan trung bình cao nhất (18,1 điểm). Sản phẩm trà có hàm lượng flavonoid 2,48%, saponin 2,00%, alkaloid 0,3% và polyphenol 1,28% (w/w). Do đó trà na rừng là một sản phẩm tiềm năng, có tác dụng tích cực với sức khỏe con người.
Cây nắm cơm, Kadsura coccinea, na rừng, quy trình công nghệ, trà thảo mộc.
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