摘要
以银杏叶作为研究对象,以水浸出物含量、游离氨基酸含量、过氧化物酶(peroxidase,POD)活性、黄酮类化合物含量等主要功能成分以及感官评价作为评价指标,研究Ca(OH)2的投入量对银杏叶茶中银杏叶酚酸的影响。结果表明:Ca(OH)2添加量为0.4g时,银杏叶茶的感官品质最好,银杏叶酚酸的含量最低。
The leaves of Ginkgo biloba were taken as the research object. The main functional components, such as water extract content, free amino acid content, peroxidase(POD) enzyme activity, flavonoid compounds and sensory evaluation were used as evaluation indexes to search the effect of Ca(OH)2 dosage on ginkgo folic acid in Ginkgo biloba tea. The results showed that the amount of 0.4 g Ca(OH)2 would have the best sensory quality of ginkgo leaf tea and the lowest content of folic acid of Ginkgo biloba.
作者
范维江
唐佳佳
汪洋
贾旭妹
FAN Wei-jiang;TANG Jia-jia;WANG Yang;JIA Xu-mei(Department of Food and Drugs, Shandong Institute of Commerce & Technology, Jinan 250103, Shandong, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第14期30-35,共6页
Food Research and Development
基金
济南市高校院所自主创新(201401272)
济南市科技发展计划(201502095)
