不同杀青工艺对罗布麻茶品质的影响  

Effects of Different Fixing Methods on the Quality of Apocynum venetum Tea

作　　者：彭雪梅[1,2] 张卫明[2,3] 刘起棠[4] 顾龚平[2,3] 陆长梅[2] 

机构地区：[1]山西大同大学分析测试中心,山西大同037009 [2]南京师范大学生命科学学院,江苏南京210046 [3]南京野生植物综合利用研究院,江苏南京210042 [4]新疆戈宝罗布红麻和罗布白麻有限公司,新疆阿勒泰836500

出　　处：《山西大学学报（自然科学版）》2011年第3期464-467,共4页Journal of Shanxi University(Natural Science Edition)

基　　金："十五"国家科技攻关基金(2004BA502B10);江苏省高新技术研究计划(BG2006318);山西大同大学青年科学研究项目[2010Q12]

摘　　要：以新疆尉犁地区经过蒸汽、微波和锅炒三种杀青工艺制得的罗布麻茶为样品,从感官、有机成分含量、体外抗氧化能力等方面探讨杀青工艺对罗布麻茶的影响.结果显示:除总黄酮含量外,杀青工艺对罗布麻茶品质相关的各指标影响显著,蒸汽杀青茶的水浸出物、游离氨基酸、茶多酚的含量以及体外清除.OH和DPPH.的能力均显著高于锅炒杀青和微波杀青茶,提示三种杀青工艺中,蒸汽杀青工艺是保存罗布麻茶中的有效物质最佳的方法.Effects of different methods fixed with microwave,steam and frying on the sensory quality,organic components and antioxidant capacities of Apocynum venetum tea from Yuli,Xinjiang were investigated.The results showed that the diffenent fixing methods had noticeable effects on the qualities of A.venetum tea except for its contents of total flavonoid;the contents of water extracts,free amino acids,tea polyphenols and capacities of scavenging ·OH and DPPH· of the steamed A.venetum tea were higher than those of the other two teas.This suggested that the best fixing method to preserve the active substances in A.venetum tea was the steam-fixing method.

关 键 词：杀青 罗布麻 茶 

分 类 号：N55[自然科学总论]