摘要
以5至10月份采摘的食凉茶(柳叶蜡梅)鲜叶为原料,利用蒸青绿茶加工方式制作茶制品,通过感官审评法和成分化学分析法评价了不同月份食凉茶的品质特征,结果表明:5月、6月和9月份食凉茶感官审评综合得分高于其他月份(均在85分以上);在内含成分方面,10月份食凉茶水浸出物和游离氨基酸含量最高,分别为(48.0±0.2)%和(11.0±0.4)mg/g;9月份食凉茶总多酚、总黄酮和总儿茶素类物质等主要功效成分含量均最高,分别为(35.6±0.4)mg/g、(18.75±0.12)mg/g和(10.83±1.04)mg/g。不同月份食凉茶中均含有芦丁、异槲皮苷、山柰酚-3-O-芸香糖苷等7种黄酮类物质,其中山柰酚-3-O-芸香糖苷为主体成分;食凉茶儿茶素类物质种类随着月份增加而逐渐丰富,总含量呈现先升高后降低趋势,其中表没食子儿茶素和儿茶素为主体成分。研究结果为蜡梅属植物茶饮的深度开发提供一定的理论参考。
The research was carried out to process tea products using Shi-liang tea(the fresh leaves of Chimonanthus salicifolius S. Y. Hu)from May to October as raw materials and according to processing technology of steaming green tea,and then biochemical components and sensory quality of Shi-liang tea in different months were determined. The results showed that the sensory comprehensive score of Shi-liang tea made in May and June as well as September were higher than other months(all above 85 points).In chemical detection,the contents of water extract and free amino acids of Shi-liang tea made in October were the highest,(48.0±0.2)% and(11.0±0.4)mg/g,respectively. The contents of main functional component including polyphenols,total flavonoids and total catechins of Shi-liang tea made in September were the highest,(35.6±0.4)mg/g,(18.75±0.12)mg/g and(10.83±1.04)mg/g,respectively. There were 7 kinds of flavonoids including rutinum,isoquercetin,kaempferol-3-o-rutinum,etc.,in Shi-liang tea made in all months,meanwhile,kaempferol-3-o-rutinum was the main ingredient. Furthermore,the species of catechins in Shi-liang tea became more abundant with the increase of months,which total contents showed a trend of growth followed by reduce,and epigallocatechin and catechin were the main ingredient. These findings provided valuable scientific information for in-depth development of tea beverages made of Chimonanthus Lindl.
作者
董瑞霞
张雪波
应俊辉
吴芳英
陈正道
潘俊杰
Dong Ruixia;Zhang Xuebo;Ying Junhui;Wu Fangying;Chen Zhengdao;Pan Junjie(Lishui Vocational&Technical College,Lisuhi 323000,China;Jinling Institute of Technology,Nanjing 211169,China;National Center for Quality Inspection&Test of Tea(Fujian),Quanzhou 362000,China;Lishui Key Lab.of Forestry Resources Development&Utilization,Lishui 323000,China;Lishui Institute of Agriculture and Forestry Sciences,Lishui 323000,China)
出处
《中国野生植物资源》
CSCD
2022年第12期16-21,共6页
Chinese Wild Plant Resources
基金
浙江省基础公益研究计划项目(LGF20H280007,LGN20H280001)
金陵科技学院高层次人才科研启动项目(jit-b-202218)。
关键词
食凉茶
柳叶蜡梅
月份
感官审评
化学成分
Shi-liang tea
Chimonanthus salicifolius S.Y.Hu
Months
Sensory evaluation
Chemical components
