葛叶代用茶制备工艺及品质分析

Preparation Technology and Quality Analysis of Pueraria lobata Leaf Herbal Tea

为了建立葛叶代用茶制备工艺、提高药食同源植物葛根资源综合利用与产品开发力度,以秦巴山区优质葛叶为原料,借鉴红茶、茯茶制备工艺制作葛叶代用红茶、茯茶,并对所制茶样进行感官审评、主要理化成分及质量安全指标检测分析。结果表明:红茶工艺所制的葛叶红茶感官评价高于茯茶工艺所制葛叶茯茶,但两种工艺制备的葛叶红茶、葛叶茯茶都达到优等茶等级水平。所制葛叶红茶、葛叶茯茶茶样的水分、总灰分以及重金属元素Pb、As、Cd、Hg含量符合现行代用茶行业标准,两款茶都含葛根素(0.017~0.059 mg/g)、总黄酮(7.10~10.14 mg/g)和微量元素硒(0.013~0.180 mg/kg),且葛叶茯茶葛根素、总黄酮含量略高于葛叶红茶。由此可知:考虑感官品质特征,葛叶代用红茶品质较好,制备工艺简单;考虑葛根素和总黄酮活性成分含量,开发葛叶代用茯茶较好。

In order to establish the preparation process of Pueraria leaf herbal tea and to improve the comprehensive utilization and product development degree of Pueraria lobata resource, which is homologous plants of medicine and food,high-quality Pueraria lobata leaves in Qinba Mountains were used as materials to make Pueraria leaf black tea and Fu tea by referring to the preparation technology of black tea and Fu tea, and the sensory evaluation, main physical and chemical components and quality safety indexes of the prepared tea samples were detected and analyzed. The results showed that the sensory evaluation value of Pueraria lobata leaf black tea prepared by black tea process was higher than that of Pueraria lobata leaf Fu tea prepared by Fu tea process, but both Pueraria leaf black tea and Pueraria lobata leaf Fu tea prepared by the two processes reached the level of excellent tea. The moisture, total ash and heavy metal elements Pb, As, Cd, and Hg content of the prepared Pueraria lobata leaf black tea and Pueraria lobata leaf Fu tea samples conformed to the current herbal tea industry standards. Both two kind of tea contained puerarin(0.017-0.059 mg/g), total flavonoids(7.10-10.14 mg/g) and trace element selenium(0.013-0.180 mg/kg), and the contents of puerarin and total flavonoids in Pueraria lobata Fu tea were slightly higher than those in Pueraria lobata leaf black tea. It could be seen that considering the sensory quality characteristics,the quality of the Pueraria lobata leaf black tea was better, and the preparation process was simple;Considering the content of Pueraria lobata and total flavonoids, it was better to develop the Pueraria lobata leaf Fu tea.