粉碎处理对罗布麻叶茶主要指标的影响

Effect of crushing-disposal treatment on main index of Apocynum leaves-tea

选用新疆尉犁野生白麻叶,通过感官比较和方差分析,探讨粉碎处理对原料粒径分布、罗布麻叶茶汤感官指标、总黄酮溶出、游离氨基酸的影响。结果表明:粉碎时筛网孔径对原料粒径分布有显著影响,进而影响了罗布麻叶茶汤的感官指标、总黄酮和游离氨基酸的溶出。原料粒径小于80目则茶汤口感变差,澄清度降低;原料粒径对茶汤中总黄酮和游离氨基酸的溶出具有极显著影响,原料粒径在40目(0.38mm)到80目(0.18mm)间更有利于二者的溶出。

Using leaves of wild Apocynum（Poacynum hendersonii Woodson）which lived in yuli of xinjiang,through the senses comparison and analysis of variance,the effect of crushing-disposal on material particle size distribution,sensory indicators,total flavonoids and free amino acids dissolution was explored.The results showed that the aperture of mesh crushed had a significant influence on raw material particle size distribution,thus further affecting the sensory indicators,flavonoids and amino acids of the dissolution.Raw material particle size was less than 80 mesh（0.18mm）,tea taste and clarity reduced,and raw material particle size had very significant impacted on the dissolution of flavonoids and amino acids in leaves.raw material particle size from 40 mesh（0.38mm）to 80 mesh（0.18mm）was more conducive to dissolvingof flavonoids and amino acids in leaves.