采收期对安溪油柿柿叶化学成分含量的影响  

Effects of Harvesting Dates on Chemical Constituents of An'xi Persimmon Leaves

作　　者：吴玉林[1] 林娇芬[1] 林河通[1] 陈莲[1] 陈艺晖[1] 

机构地区：[1]福建农林大学食品科学学院

出　　处：《包装与食品机械》2007年第6期19-22,共4页Packaging and Food Machinery

基　　金：福建省重点科技项目(项目编号:2004N046);福建省教育厅科技项目(项目编号:JB05142)资助

摘　　要：柿叶具有多种对人体健康有益的生物活性物质和营养成分。本文以安溪油柿鲜叶为原料,研究采收期对柿叶化学成分含量的影响。结果表明:安溪油柿柿叶的叶绿素、类胡萝卜素、类黄酮、维生素C、多酚等主要化学成分含量在9月份基本上都达到其最高值。因此,供制作柿叶保健茶的安溪油柿叶的适宜采收期为9月份。The leaves of persimmon consist of numerous bioactive constituents and nutrients that are beneficial to human health. Leaf of An＇ xi persimmon （Diospyros kaki L. f. cv. Anxi） was used. Effects of harvesting dates on chemical constituents of An＇ xi persimmon leaves were investigated. The results showed as follows： the contents of main chemical constituents such as chlorophyll, flavonoid, vitiman C and polyphenol in leaves of An＇ xi persimmon were almost the highest on September. Thus, the optimum harvesting date of leaves of An＇ xi persimmon for processing persimmon leaves＇ health tea was September.

关 键 词：安溪油柿 柿叶 采收期 化学成分 柿叶茶 

分 类 号：TS201.1[轻工技术与工程—食品科学]