摘要
采用HPLC法系统研究银杏叶茶制备条件对其保健物质和风味物质含量的影响,并探讨了茶叶冲泡条件。结果表明,180℃杀青2.5 min,揉捻5 min,60℃干燥1 h,制得的银杏叶茶保健物质损失较小,风味物质含量也较高。此时其黄酮(苷)、萜内酯含量分别为13.51和1.39 mg·g^-1;氨基酸、单宁、儿茶素+C及没食子酸含量分别为52.65,12.94,0.85和0.59 mg·g^-1,酚氨比为0.25。该茶在100℃首次冲泡,茶汤保健物质含量分别为183.47和24.11 mg·L^-1;茶汤风味物质含量分别为434.68,96.73,10.69和9.07 mg·L^-1,酚氨比也相对较低。
Effect of preparation conditions of ginkgo leaf tea on the content of health care substances and flavor substances was systematically studied by HPLC,and the tea brewing conditions were explored.The results showed that the loss of the health care substances in the ginkgo leaf tea was less,and the content of flavor substances was slightly higher after the process of de-enzyming for 2.5 min at 180℃,rolling for 5 min and drying for 1 h at 60°C.Under these conditions,the flavonoid glycosides and terpene lactones contents reached 13.51 and 1.39 mg·g^-1,and amino acids,tannins,catechin and gallic acid contents reached 52.65,12.94,0.85 and 0.59 mg·g^-1,respectively.The phenol-ammonia ratio was 0.25.In the first tea infusion at 100℃,the health care substances contents reached 183.47 and 24.11 mg·L^-1,and the flavor substances contents reached 434.68,96.73,10.69 and 9.07 mg·L^-1,respectively.The phenol-ammonia ratio was relatively low.
作者
胡婧
张丝柳
雷家珩
杜小弟
武文君
HU Jing;ZHANG Siliu;LEI Jiaheng;DU Xiaodi;WU Wenjun(Chemistry and Chemical Engineering and Life Science School,Wuhan University of Technology,Wuhan 430070)
出处
《食品工业》
CAS
北大核心
2020年第9期222-225,共4页
The Food Industry
关键词
银杏叶茶
黄酮
萜内酯
风味物质
高效液相色谱
ginkgo leaf tea
flavonoid
terpene lactones
flavor substance
high performance liquid chromatography(HPLC)
