摘要
以黄秋葵鲜叶为原料,参照绿茶工艺制成黄秋葵叶茶,然后采用电感耦合等离子体质谱(ICP-MS)、原子吸收分光光度计、高效液相色谱(HPLC)以及气质联用(GC-MS)对黄秋葵叶茶的营养及挥发性成分进行分析。结果表明:黄秋葵叶茶中粗蛋白25.92%、游离氨基酸1.70%、多糖3.56%、多酚1.47%、黄酮1.18%、钾1754.13 mg/100 g、钙621.12 mg/100 g、类胡萝卜素153.42 mg/100 g、叶黄素97.44 mg/100 g和β-胡萝卜素29.06 mg/100 g。此外,还含有γ-氨基丁酸250.34 mg/100 g和咖啡碱6.43 mg/100 g。从黄秋葵叶茶中共鉴定出28种挥发性成分,其中醛类含量最高,占挥发性成分的47.53%;二甲基硫醚、己醛、D-柠檬烯、β-环柠檬醛和β-紫罗酮是黄秋葵叶茶的主要香气物质。黄秋葵叶茶含有丰富的营养成分,具有较高的营养价值,同时含有大量挥发性香气成分,其开发潜力较大。
The nutritional and volatile components of the okra leaf tea which was made from fresh okra leaves according to the green tea processing technology were analyzed by ICP-MS,atomic absorption spectrophotometry,HPLC and GC-MS techniques.Results indicated that crude protein,free amino acids,polysaccharides,polyphenols and flavonoids respectively accounted for 25.92%,1.70%,3.56%,1.47% and 1.18%. Potassium and calcium respectively were 1745.13 and621.12 mg/100 g,carotenoid,lutein and β-carotene respectively were 153.42 97.44 and 29.06 mg/100 g in okra leaf tea. In addition,the contents of γ-aminobutyric acid was 250.34 mg/100 g and caffeine was 6.43 mg/100 g. A total of 28 volatile components were identified in okra leaf tea,of which the contents of aldehyde compounds reached 47.53%. And dimethyl sulfide,hexanal,D-Limonene,β-cyclocitral and β-ionone all were characteristic aroma substances of okra leaf tea. From the results of the present experiments,okra leaf tea was rich in nutrients,which had a high nutritional value,and contained a large number of volatile aroma substances,that indicated its huge market potential.
作者
魏丹
苏平
蒲云峰
梁文康
WEI Dan;SU Ping;PU Yun-feng;LIANG Wen-kang(College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058,China)
出处
《食品工业科技》
CAS
北大核心
2019年第4期238-244,共7页
Science and Technology of Food Industry
