不同发育时期柿叶品质的变化规律研究

Study on the quality changes of persimmon leaf in different developmental stages

柿叶含丰富的营养成分,具多种保健功能,为探讨适合加工柿叶茶的原料,本文研究了不同品种不同发育阶段柿叶的品质变化。结果表明,4~10月间,柿叶水浸出物含量在26.84%~42.78%之间变化,最低值一般出现在9月,最高值一般出现在5月;多酚和VC含量于5月份达最高水平,平均分别为9.62%和23.82 mg/g,7月后显著下降至最低水平;可溶性糖含量各月都维持在10%以上,以5月最高,平均达15.31%。感官品质分析结果显示,7月份之前的柿叶滋味较酸,7~8月大多柿叶粗青气明显,9~10月柿叶大多为薯香或甜香,滋味较醇和。不同品种、不同发育阶段的柿叶的理化成分和感官品质差异明显,故对柿叶进行加工利用时应进行合理选择。

Persimmon leaf is rich in nutrients,with a variety of health care functions.In order to select the optimal material for using,in this paper,the quality changes of persimmon leaves from different varieties in different developmental stages were analyzed.The results showed that the contents of water extracts of persimmon leaf were from 26.84% to 42.78%,with the minimum and the peak been observed in September and in May respectively. The peaks of polyphenols and vitamin c（ VC）contents all appeared in May,the average being 9.62% and 23.82 mg / g,respectively. The contents of polyphenols and VC decreased sharply to the lowest level after July. The soluble sugar content was above 10% all the stages and the peak,up to15.31%,appeared in May.The sensory qualities showed that the flavor of most leaves were acidic before July and with harsh and green odour in July and August,but with mellow and toasted potato flavor in September and October. The sensory quality and chemical contents of persimmon leaves from different varieties and developmental stages were quite different,so it was necessary that a suitable choice upon persimmon leaves when the utilization might be take place.