传统杭白菊(朵菊)和胎菊的品质比较  

Comparative Study on Sensory Quality and Bioactive Components of Traditional Chrysanthemum(Duoju) and Taiju

作　　者：周丽 龚佳 段莹 王斌 

机构地区：[1]杭州艺福堂茶业有限公司研发中心,杭州310052

出　　处：《食品工业》2014年第10期236-240,共5页The Food Industry

基　　金：杭州市农业发展基金项目(综合加工类)项目编号97;杭州市"雏鹰计划"企业;项目编号:20121831K0155

摘　　要：从感官品质和活性成分含量两个方面评价两种不同花期的杭白菊(朵菊和胎菊)的品质差异。通过茶叶常规审评的方法对两种不同花期杭白菊的感官品质进行比较;利用高效液相色谱法(HPLC)测定绿原酸、木犀草苷、3,5-O-二咖啡酰基奎宁酸的含量;利用紫外分光光度法对两种不同花期杭白菊的总黄酮含量进行测定和比较;利用重量法对两种不同花期杭白菊的水浸出物、挥发油含量进行测定和比较。两种不同花期杭白菊的感官品质和主要活性成分存在显著差异。胎菊(花蕾期采摘)的感官品质优于朵菊(全菊期采摘),且其各主要活性成分的含量也显著高于朵菊。杭白菊更适于在花蕾期(胎菊)采摘饮用,饮用菊市场对胎菊的热捧有其科学性。The difference of sensory quality and bioactive components of two different flowering chrysanthemum were studied. The sensory quality of the two different flowering chrysanthemum with the common organoleptic method were compared; chlorogenic acid, luteolin and（-）-3,5-Dicaffeoyl quinic acid concentration of the chrysanthemum flower extract by HPLC were measured; the total flavonoids content of the two different flowering chrysanthemum were measured and compared by UV spectrophotometry method; water extracts, essential oil of the two different flowering Chrysanthemum were determined and compared with weight method. There was a significant difference between sensory quality and bioactive components of the two different flowering Chrysanthemum. The sensory quality of Taiju（picked in bud period） was better than Duoju（picked in full flowering period）. Considering the sensory quality and bioactive components, the stage of bud period（Taiju） was the best harvesting time.

关 键 词：杭白菊 胎菊 感官品质 活性成分 

分 类 号：TS272.7[农业科学—茶叶生产加工] O652[轻工技术与工程—农产品加工及贮藏工程]