葡萄叶复合茶的研制  

Development of grape leaves compound tea

作　　者：孙磊磊[1] 康健[1] 邹积赟 刘花花[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046 [2]新疆海瑞盏生物工程股份有限公司,库尔勒841000

出　　处：《食品科技》2014年第11期59-62,共4页Food Science and Technology

基　　金：“十二五”农村领域国家科技计划项目(2011BAD27B02-04-02)

摘　　要：研究以葡萄叶为原料,与其他原料调配复合保健茶。以滋味、香气、汤色为指标确定最佳配比,并结合分光光度法测定白藜芦醇和黄酮类化合物的溶出率。结果表明,当葡萄叶、云南红茶和红枣的最佳比例为0.7:1:1时,产品滋味微酸,呈淡棕黄色,口感适中,较易被接受;白藜芦醇和黄酮类化合物溶出较多,具有一定的保健作用。In this study, grape leaves and other materials to deploy complex health tea. To taste, aroma, liquor color as the index to determine the optimum ratio, and combined with the dissolved rate determination of resveratrol and flavonoids compounds spectrophotometric method. The results show that 0.7：1：1 is the best ratio when the proportion of grape leaves, Yunnan black tea and red dates, slightly acidic taste, light brown, medium texture, easier to be accepted, resveratrol and dissolution more flavonoids, has a certain role in health care.

关 键 词：葡萄叶 复合保健茶 白藜芦醇 黄酮 

分 类 号：TS272.5[农业科学—茶叶生产加工]