摘要
首次系统研究了元宝枫叶叶肉和叶柄主要生化成分的季节变化规律。参照茶叶标准,结合元宝枫叶自身的生化特性和枫叶茶制作要求,指明枫叶茶最佳原料是春夏季幼嫩叶肉,杀青方法宜采用蒸汽或微波杀青,酚氨比过高是导致枫叶茶口感不佳的根本原因,元宝枫叶中含有丰富的黄酮类和绿原酸,适宜开发功能性饮品。
The paper systematically explored the law of season variation of main biochemistry component of Acer Truncatum Bunge’s leaves for the first time. Refering to the tea standard and combining with the biochemistry character of the Acer Truncatum Bunge’s leaves and its process requirement,the research showed that the best raw materia was the tender leaf in spring and summer and the best killing out way was in the steam and the microwave.The basic reason which resulted in poor taste of the dink was the high ratio of phenol and ammonia.It was suggested that Acer Truncatum Bunge’s leaves could be used as the functional drinks because they were rich in flavonoids and chlorogenic acid.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期147-148,159,共3页
Science and Technology of Food Industry
关键词
元宝枫叶
生化成分
季节变化
Acer Truncatum Bunge’s leaves
biochemistry component
season variation
