活性湘蕾金银花茶的制备与品质分析

Processing and quality analysis of Lonicera japonica var. Xianglei tea

目的:制备具有新鲜湘蕾金银花活性的金银花茶,并分析其品质,为高品质湘蕾金银花茶的制备与应用提供理论依据和技术平台。方法:用炒制、烫制、蒸制、冻干法制备湘蕾金银花茶,比较产品的外观性状、沸水泡后的茶水颜色变化、花在沸水中的形态变化评价其外观品质,通过检测产品绿原酸的含量、多酚氧化酶的活性确定产品的内在品质与生物活性的大小。结果:冻干品的外观形态与鲜花的形态基本保持一致,其他各产品外观形态、色泽变化大;冻干茶的绿原酸含量最高,达4.354%;冻干品多酚氧化酶活性最高,炒制品次之,烫制品、蒸制品基本无活性。结论:冻干湘蕾金银花茶的活性高、品质好,基本保持了鲜花的品质特性,炒制品次之,烫制品、蒸制品品质较差。

To find out a novel technology for the processing of high quality Japanese honeysuckle tea, four methods w ere employed to process Lonicera japonica var, Xianglei tea in the present study. The quality of the scented tea processed by stir-frying, scalding, braising and freeze-drying skills was analyzed by comparison of appearance, the color of infused liquor and the shape in hot water when the scented tea product was dipped with boiling water. The chlorogenic acid content and the polyphenol oxidase activity of the scented tea product were also determined as its intrinsic quality. The freeze-dried scented tea product possessed good appearance quality, maximum chlorogenic acid content of 4.35%, and high polyphenol oxidase activity.