利用渥堆发酵制备银杏叶茶的研究

Study on Production of Ginkgo biloba Tea with Pile-Fermentation

制备发酵型银杏叶茶,并探究银杏叶在发酵过程中不同时期总黄酮和银杏酸质量分数变化。利用渥堆的方式制备发酵型银杏叶,在渥堆过程中定期取样,紫外分光光度法测定银杏叶中总黄酮的含量,高效液相色谱法测定银杏叶中银杏酸的质量分数。渥堆后银杏叶颜色变为棕褐色,苦涩感降低,滋味微甘醇和,总黄酮与银杏酸质量分数均有所下降,黄酮质量分数下降了6.86%,银杏酸质量分数下降了29.08%。此结果为合理开发银杏叶提供了参考。

To produce Ginkgo biloba tea and research the changes of total flavonoids and ginkgolic acids during the process of Ginkgo biloba leaves with pile-fermentation.Pile-fermentation was used to produce Ginkgo biloba leaves.The contents of total flavonoids and ginkgolic acids in different times of fermentation were determined by UV spectrophotometry and HPLC respectively.After pile-fermentation,the colour of Ginkgo biloba leaves was brown.Soup was decreasing bitterness,slightly sweet and mellow taste.During the fermentation,the content of total flavonoids and ginkgolic acids showed a downward trend,total flavonoids dropped6.86%,ginkgolic acids dropped29.08%.These results provide reference for reasonable development of Ginkgo biloba leaves.