摘要
以酸浆植物的叶子为试材制作叶茶,研究杀青次数(3、4、5、6、7、8、9次)及萎凋4h后杀青次数(3、4、5、6、7、8、9次)对其活性成分的影响。结果表明:酸浆叶茶中类黄酮的含量随着杀青次数的增加而增大,茶多糖、粗蛋白的含量随着杀青次数的增加而减小,茶多酚的含量在炒5次时最大;而萎凋4h后酸浆叶茶中类黄酮、茶多酚的含量比不萎凋的酸浆叶茶中含量低,萎凋4h后酸浆叶茶中茶多糖、粗蛋白含量比不萎凋的酸浆叶茶中含量高。
This study analyzed the effects of different fixing times （3,4,5,6,7,8,9 times） and withering process on the active components in the physalis leaf tea.The results indicated that the content of flavonoids in the tea increased as fixing times increasing,while polysaccharide and crude protein decreased.The content of tea polyphenols reached its maximum level after 5 times of fixing.After four hours of withering,the content of flavonoids and tea polyphenols were lower than those without being withered,while the content of tea polysaccharide and crude protein were higher.
出处
《山西农业大学学报（自然科学版）》
CAS
2014年第3期266-268,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西省留学人员科技活动项目择优资助
关键词
酸浆叶茶
萎凋
杀青
活性成分
Physalis leaf tea
Withering
Fixing
Active components
