摘要
为了充分利用甜茶叶中的有效物质,本研究探究了滚筒杀青、微波杀青、蒸汽杀青、锅炒杀青和红碎茶5种加工方式对甜茶中根皮苷、根皮素、槲皮苷、槲皮素和三叶苷5种有效成分的影响。在对其进行感官审评的基础上,通过高效液相法(HPLC)测定了5种不同加工方式下5种有效成分的含量。结果表明,锅炒杀青和微波杀青工艺的甜茶感官审评得分更高,根皮苷和槲皮苷在微波杀青和红碎茶加工的方式中保留较多,根皮素和槲皮素在炒锅杀青中含量较高,三叶苷在滚筒杀青方式下含量较高。本研究发现,不同加工方式对甜茶中5种有效成分含量有较大影响,并得到甜茶5种有效物质在不同加工方式下的含量排序,便于后续根据对甜茶有效成分的需求选择最佳加工方式。
In order to make full use of the effective substances in the sweet tea,this study explored the effects of five kinds of processing methods,Roller-fixation,Microwave-fixation,Steam-fixation,Fry-fixation and Black crushed on the following important effective components in the sweet tea,Phlorizin,Phloretin,Quercitrin,Quercetin and Trilobatin.On the basis of sensory evaluation,the contents of five kinds of active ingredients in the different processing methods were determined by high performance liquid chromatography method(HPLC).The results showed that the sensory evaluation scores of the fry-fixation and microwave-fixation process are higher,and different processing methods have a greater impact on the content of active ingredients in the sweet tea,among which phlorizin and quercitrin are more retained in microwave fixation and broken black tea processing method,phloretin and quercetin are more retained in frying,and trilobatin is more retained in roller fixation.This study found that different processing methods have a greater impact on the content of important active ingredients in the sweet tea,and the content ranking of important effective substances in the sweet tea under different processing methods is obtained,which was convenient for subsequent selection of the best processing according to the demand for effective ingredients in the sweet tea.
作者
李宏娅
杨军成
汪艳霞
姚新转
吕立堂
LI Hong-ya;YANG Jun-cheng;WANG Yan-xia;YAO Xin-zhuan;LV Li-tang(College of Tea Science,Guizhou University,Guiyang 550025,China;The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),Institute of Agro-Bioengineering,Guizhou University,Guiyang 550025,China)
出处
《特产研究》
2021年第3期75-82,92,共9页
Special Wild Economic Animal and Plant Research
基金
贵州省优秀青年科技人才项目“白化、黄化、紫化茶树品种茶叶品质提升关键技术研究”(黔科合平台人才[2019]5651)
中央引导地方科技发展专项“贵州省茶产业技术创新中心”(黔科中地引[2017]4005)
贵州省生物一流学科建设计划项目(GNYL[2017]009)。
关键词
甜茶
杀青
感官审评
根皮苷
高效液相色谱法
sweet tea
fixation
sensory evaluation
phlorizin
high performance liquid chromatographic
