不同加工方式对山药叶茶化学成分的影响

The Effect of Different Processing Methods on the Chemical Composition of Yam Leaf Tea

以铁棍山药鲜叶为原料,采用全手工制、滚筒杀青、微波杀青和蒸汽杀青4种加工工艺制成山药叶绿茶,分别采用UHPLC-QTOF-MS/MS非靶向代谢组学和分光光度法、考马斯亮蓝等方法,分析比较不同加工工艺对山药叶茶化学成分及茶汤营养成分的影响。结果表明,黄酮类化合物是山药叶茶中的主要成分,山药叶茶苦涩味较浓,与叶茶中所含黄酮类化合物成分较多有关。不同杀青方式处理对山药叶茶化学成分的影响差异不显著,可能是因为叶茶化学成分比较稳定,不易受高温的影响。依据山药叶茶茶汤的营养成分来看,采用Z4 (滚筒杀青Ⅰ)处理营养成分含量较高。综合来看,加工山药叶绿茶建议选择滚筒杀青的方式。

Taking the fresh leaves of “Tiegun” yam as raw materials, the green tea of yam leaves was made by four processing techniques, namely full hand-made, rotary continuous fixation, microwave fixation and steam fixation, and the effects of different processing techniques on the chemical composition of yam leaves tea and the nutrient composition of the tea broth were comparatively analyzed by using the methods of non-targeted metabolomics and spectrophotometric method and Kaomas Brilliant Blue, respectively, with the use of UHPLC-QTOF-MS/MS. The results showed that flavonoids were the main components in yam leaves tea, and the stronger bitter and astringent flavor of leaves tea were related to the higher content of flavonoid components in leaves tea. The difference in the effect of different fixation methods on the chemical composition of yam leaves tea was not significant, probably because the chemical composition of leaves tea was more stable and less susceptible to high temperature. Based on the nutrient composition of yam leaves tea broth, the rotary continuous fixation processing nutrient content was higher. Overall, the processing of yam leaves green tea was recommended to choose the way of rotary continuous fixation.