蓝莓叶红茶活性成分分析
Analysis of Active Ingredient in Blueberry Red Leaf Tea
严红光 1程江华 2姚平伟 1郝位清1
作者信息
- 1. 凯里学院,贵州凯里556001
- 2. 安徽省农业科学院,安徽合肥230036
- 折叠
摘要
[目的]研究蓝莓叶红茶中花青素等活性物质的含量.[方法]以蓝莓秋梢嫩叶为材料加工红茶,比较分析剪碎、揉捻、发酵温度、发酵时间、烫漂工艺对蓝莓叶红茶中多酚、黄酮、花青素等活性物质含量的影响.[结果]剪碎程度越小,揉捻的时间越长,花青素等活性物质的含量越多.发酵温度相同但发酵时间延长,花青素等活性物质含量减少.发酵时间不变但发酵温度升高,花青素等活性物质含量减少.[结论]剪碎程度、揉捻时间、发酵时间和发酵温度可使蓝莓叶红茶的花青素等活性物质发生变化并影响品质.
Abstract
[Objective] The aim was to study content of active substance of blueberry red leaf tea.[Method] With blueberry leaf as material to produce red tea,the effect of fermentation time,fermentation temperature,shear,rolling size method on content of active substance of blueberry red leaf tea such as anthocyanin,polyphenols,flavonoids was studied.[Result] The smaller leaf and the longer time of rolling shear lead to the higher content of anthocyanin and other active substances.The longer fermentation time reduced the content of active substance such as anthocyanins when the temperature and other factors keep unchanged.The higher temperature reduced the content of active substance such as anthocyanins when the fermentation time and other factors keep unchanged.[Conclusion] The shear,rolling,fermentation time and fermentation temperature is important to the quality of blueberry red leaf tea that make anthocyanins and other active substances change.
关键词
多酚/花青素/黄酮/蓝莓叶/红茶Key words
Polyphenols/Anthocyanins/Flavonoids/Blueberry leaf/Red tea引用本文复制引用
基金项目
贵州省科技厅自然科学研究项目(黔科合J字[2013]2264号)
凯里学院自然科学重点项目(Z1303)
凯里学院博士科研启动资助项目(BS201312)
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据