摘要
以金银花为原料制作金银花茶,以内含物质和挥发性物质含量为指标,对其加工工艺(不同时间、不同温度和不同炮制方式)进行优化。分别采用高效液相色谱法和离子迁移谱法,测定金银花茶中主要活性成分的含量,分析金银花茶中挥发性物质的变化特性。结果表明:120℃烘制3 h,金银花茶中有效成分绿原酸的含量(39296.55μg/g)最高,其感官评分为87.56。最终确定该工艺为金银花茶的最优加工工艺。在此条件下得到的金银花茶可以在保留较多活性成分的同时,兼顾较好的口感和外观。
To prepare tea with Lonicera japonica as the raw material,the time,temperature,and processing method were optimized using the content of contained substances and volatile substances as indices.Then,the major active ingredients in L.japonica tea were identified using high performance liquid chromatography and the changes in the volatile flavor compounds were analyzed using gas chromatography-ion migration spectrometry.A temperature of 120℃for 3 h was determined to be the optimal processing conditions for L.japonica tea.These conditions yielded the highest content of chlorogenic acid(39296.55μg/g)and a sensory evaluation score of 87.56.Under these conditions,L.japonica tea retained more active ingredients,with better taste and appearance.
作者
刘倩
卢恒
王晓
刘伟
刘峰
耿岩玲
LIU Qian;LU Heng;WANG Xiao;LIU Wei;LIU Feng;GENG Yan-ling(Analysis and Testing Center of Shandong Academy of Sciences,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250014,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第22期166-173,共8页
Food Research and Development
基金
国家现代农业产业技术体系资助项目(CARS-21)
齐鲁工业大学(山东省科学院)科教产融合创新试点工程项目(2022PX093)
教育部产学合作协同育人项目(202102403007)。
关键词
金银花
高效液相色谱
气相色谱-离子迁移谱
感官评价
加工工艺
Lonicera japonica
high performance liquid chromatography
gas chromatography-ion mobility spectrometry
sensory evaluation
processing technology
