摘要
以云南大叶种茶树鲜花为原料,采用烘箱干燥、萎凋发酵烘干、蒸锅杀青烘干、微波杀青烘干、冷冻干燥、微波杀青晒干6种方式加工茶树花,并测定其化学成分。分光光度法测定发现:6种处理样品的水浸出物、茶多酚和游离氨基酸含量分别为50.80%~63.54%、6.45%~10.64%和1.85%~2.37%。高效液相色谱法测定发现:咖啡碱、儿茶素、表没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、没食子酸和1,4,6-O-没食子酰基-β-D-葡萄糖含量分别为5.43~6.97、0.50~1.00、4.84~9.32、1.20~2.41、6.54~20.12、5.05~10.40、0.42~1.18、0.43~1.75mg/g。高效液相色谱检测到谷氨酸、茶氨酸等19种氨基酸,其总含量在17.44~31.53mg/g,其中茶氨酸含量为8.79~15.04mg/g。感官品质评定结果表明萎凋(10~12h)发酵(8h)烘干法加工的样品感官品质较好,为云南茶树花资源的开发利用提供了理论依据。
In this study, the flowers of Camellia sinensis var. assamica in Yunnan were used as raw material, and were processed by six process, including oven drying, withering, fermentation and hot air drying, steam fixation and hot air drying, microwave fixation and hot air drying, freeze drying, and microwave fixation and sun drying. And their chemical compounds were analyzed. The results showed that the contents of water extraction, tea polyphenols and amino acids in six treated samples were 50.80%~63.54%, 6.45%~10.64%, 1.85%~2.37%, respectively, determined by spectrophotometry methods. The levels of caffeine, catechin, epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate, gallic acid, and 1,4,6-O-tricosyl-β-D-glucose were 5.43~6.97 mg/g, 0.50~1.00 mg/g,4.84~9.32 mg/g, 1.20~2.41 mg/g, 6.54~20.12 mg/g, 5.05~10.40 mg/g, 0.42~1.18 mg/g and 0.43~1.75 mg/g, respectively, measured by high performance liquid chromatography(HPLC). In addition, 19 kinds of amino acids were detected by HPLC with total contents of 17.44 ~31.53 mg/g, such as glutamic acid and theanine etc. The content of theanine was 8.79 ~15.04 mg/g. Sensory evaluation showed that the quality of the samples processed by withering(10~12 h), fermentation(8 h) and drying was best. Which provides a theoretical basis for the development and utilization of flower of tea plant in Yunnan.
作者
石兴云
刘伊琦
念波
段双梅
赵明
马燕
SHI Xing-yun;LIU Yi-qi;NIAN Bo;DUAN Shuang-mei;ZHAO Ming;MA Yan(College of Longrun Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China;Dehong Extension Station of Tea Technology,Dehong 678400,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第3期70-77,83,共9页
Storage and Process
基金
国家自然科学基金项目(31560221)
云南省中青年学术和技术带头人后备人才培养项目(2017HB026)
国家农业产业技术体系茶叶专项(CARS-19)
关键词
茶树花
加工工艺
综合利用
化学成分
新食品原料
flower of Camellia sinensis
processing technology
comprehensive utilization
chemical compounds
new raw material of food
