安溪油柿叶茶的营养成分研究初报  

Preliminary Study on the Nutritional Components of An’xi Persimmon Leaf Tea

作　　者：林娇芬[1,2] 林远芳[1] 林河通[1] 林艺芬[1] 陈艺晖[1] 孔祥佳[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]漳州师范学院生物科学与技术系,福建漳州363000

出　　处：《热带作物学报》2010年第7期1177-1180,共4页Chinese Journal of Tropical Crops

基　　金：福建省重点科技项目(2004N046);福建省教育厅科技项目(JB05142);福建省高等学校新世纪优秀人才支持计划资助(闽教科[2007]20号)资助

摘　　要：对安溪油柿叶茶的营养成分进行分析。结果表明:安溪油柿叶茶有含量较高的粗蛋白质、粗纤维、粗脂肪、可溶性糖、维生素C和氨基酸等营养成分,丰富的叶绿素、类胡萝卜素、类黄酮、多酚等生物活性成分及矿物质和微量元素(如:钙、磷、钾、锰、镁、硒),但钠含量较低。本研究结果对进一步开发安溪油柿叶茶等功能保健食品有重要的参考价值。Analysis of nutritional components of An＇xi persimmon （Diospyros kaki L. f. cv. An＇xi） leaf tea were conducted in this paper. The results showed that there were high content of nutrients such as crude protein, crude fiber, crude fat, soluble sugars, vitamin C and amino acids in An＇xi persimmon leaf tea. An＇xi persimmon leaf tea consisted of numerous bioactive constituents such as chlorophyll, carotenoid, flavonoids and polyphenol compounds. There were abundant minerals and trace-elements such as Ca, P, K, Mn, Mg and Se, while there was low content of Na in An＇xi persimmon leaf tea. It was revealed functional health food products such as persimmon leaf tea could be developed from ＇Anxi＇ persimmon leaf.

关 键 词：安溪油柿 柿叶茶 营养成分 分析 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]