摘要
采用不同杀青方法(炒青机炒青、烘干机烘青、蒸汽杀青、沸水烫漂)对山东紫花丹参鲜叶进行丹参叶茶加工试验,对所得丹参叶茶的主成分(水浸出物、叶绿素、类胡萝卜素、可溶性糖)、活性成分(游离氨基酸、类黄酮、总酚、维生素C、丹酚酸B、迷迭香酸)和感官品质进行了比较分析。结果表明:蒸汽杀青所得的丹参叶茶品质较好。
Different fixing technologies including roasted with machinery, baked with dryer, deactivated with steam and boiling water were used for the test processing Salvia miltiorrhiza leaf tea from Shandong Province. The contents of the major components （ water extract, chlorophyll, carotenoid and soluble sugar）, the active components （free amino acid, flavones, total phenols, Vc, salvianolic acid B and rosmarinic acid） and organoleptic quality were analyzed. The results demonstrated that the steamed Salvia miltiorrhiza leaf tea was the best.
出处
《山东农业科学》
2012年第11期38-40,共3页
Shandong Agricultural Sciences
关键词
丹参叶茶
杀青方法
化学成分
感官品质
Salvia miltiorrhiza Bge. leaf tea
Fixing technology
Chemical components
Organoleptic quality
