摘要
为筛选适宜的桑叶绿茶加工工艺提供依据,研究二次烘干、瓶式炒干、双锅曲毫炒干、先瓶炒后烘干、先锅炒后烘干、先烘干后瓶炒、先烘干后锅炒7种不同干燥方式对桑叶绿茶活性物质含量、抗氧化活性和感官评价的影响。以总酚、总多糖、γ-氨基丁酸(γ-aminobutyric acid,GABA)含量、DPPH自由基清除能力、还原力、感官评分为评价指标,通过分光光度法对活性物质含量和抗氧化活性进行检测,采用模糊综合评价法对不同干燥方式制备的桑叶绿茶的茶样进行综合评价。结果表明:经不同方式干燥后的桑叶绿茶总酚含量、总多糖含量、GABA含量、DPPH自由基清除能力、还原力、感官评分均有明显差异,各物质含量与抗氧化能力之间存在显著相关关系,各干燥方式的综合评分从高到低依次为先烘后瓶炒、先锅炒后烘干、先瓶炒后烘干、先烘后锅炒、瓶式炒干、双锅曲毫炒干、二次烘干。因此,先烘干后瓶炒和先锅炒后烘干可以作为桑叶绿茶加工中适宜的干燥方法。
In the present study,the effects of seven different drying methods(oven drying twice,roller roasting,double-pan roasting,roller+oven,double-pan+oven,oven+roller,oven+double-pan)on the active substances contents,antioxidant activities and sensory evaluation of mulberry leaves green tea were investigated,aiming to provide a basis for screening the optimal drying process.The active substances contents and antioxidant activities of mulberry leaves green tea were analyzed by spectrophotometric method using total polyphenols,polysaccharides andγ-aminobutyric acid(GABA)contents,DPPH free radical scavenging ability,reducing power and sensory score were as evaluation indicators.Moreover,fuzzy comprehensive evaluation was also employed to evaluate the quality of mulberry leaves green tea samples in seven different groups.The results showed that there were significant differences in total polyphenols,polysaccharides,GABA contents,DPPH free radical scavenging capacity,reducing power and sensory evaluation of mulberry leaves green tea after different drying methods treatments,and these substances contents showed significant correlations with their antioxidant capacities.The comprehensive evaluation scores through different drying methods form high to low was determined as follows:oven+roller,double-pan+oven,roller+oven,oven+double-pan,roller roasting,double-pan roasting,oven drying twice.Finally,oven+roller and double-pan+oven could be considered as the suitable processing methods for mulberry leaves green tea.
作者
郭红梅
梁雎
刘志刚
李海峰
阿木提·库尔班
任红松
GUO Hong-mei;LIANG Ju;LIU Zhi-gang;LI Hai-feng;AMUTI·Kuerban;REN Hong-song(Turpan Research Institute of Agricultural Sciences,Xinjiang Academy of Agricultural Science,Turpan 838000,China)
出处
《保鲜与加工》
CAS
2021年第7期52-58,共7页
Storage and Process
基金
新疆维吾尔自治区公益性科研院所基本科研业务经费资助项目(KY2019016)。
关键词
桑叶
干燥方式
活性成分
抗氧化活性
模糊综合评价
mulberry leaves
drying methods
bioactive components
antioxidant activities
fuzzy comprehensive evaluation
