5个桑树品种其桑叶茶的品质成分比较分析

Comparative Analysis on The Quality of Mulberry Leaf Tea Made from Common Mulberry Tree Varieties

为了制作高品质桑叶茶,对河南省引进推广的5个桑树品种制作的桑叶茶进行感官品质鉴定和活性成分分析。从香气、汤色、滋味、叶干茶外形等感官评价来看,以育71-1最好,大十次之。从活性成分分析来看,育71-1的总黄酮、总酚、总生物碱、总还原糖含量及PRAP值最高,分别为14.98 mg/g、33.94 mg/g、1.39 mg/g、4.77%、124.23 mol/g;8632的DNJ含量最高,为0.85 mg/g;大十的总生物碱、DNJ含量最低,分别为0.75 mg/g、0.49 mg/g;红果2号的总还原糖含量和PRAP值最低,分别为2.27%、70.17 mol/g;农桑14号的总黄酮、总酚含量最低,分别为6.38 mg/g、13.62 mg/g。综合分析认为,育71-1制成的桑叶茶品质最佳。

To produce high-quality mulberry leaf tea,the sensory quality identification and active composition analysis of 5 mulberry tree varieties introduced and promoted in Henan Province were conducted.Judged from the aroma,soup color,taste,dry leaf tea appearance and other sensory evaluation,Yu 71-1 is the best,followed by Dashi.In terms of the active components,the highest total flavonoid,total phenol,total alkaloid,total reduced sugar content and PRAP value are found in Yu 71-1,which were 14.98 mg/g,33.94 mg/g,1.39 mg/g,4.77%,and 124.23 mol/g,respectively;8632 has the highest DNJ content,being 0.85 mg/g;Dashi has the lowest total alkaloid and DNJ content,which were 0.75 mg/g and 0.49 mg/g,respectively;Hongguo 2 has the lowest total reduced sugar content and PRAP values,being 2.27%and 70.17 mol/g,respectively;Nongsang 14 has the lowest total flavonoids and total phenol content,which are 6.38 mg/g and 13.62 mg/g.Comprehensive analysis shows that the mulberry leaf tea made from Yu 71-1 is of the best quality.