不同护色工艺处理对八月瓜茶品质的影响  

Effect of Different Color Protecting Process on Quality of Holboellio latifolia Wall Fruit-tea

作　　者：何松榆 战英策 刘冰舟 程浩天 杨涛与 张明聪[1] 丁希武[1] 

机构地区：[1]黑龙江八一农垦大学农学院,黑龙江大庆163319

出　　处：《黑龙江农业科学》2016年第12期94-96,共3页Heilongjiang Agricultural Sciences

基　　金：黑龙江八一农垦大学大学生创新创业训练计划资助项目(XC2015007)

摘　　要：为制作出优质的八月瓜茶,于2015年和2016年分别在湖南省和贵州省收集人工种植和野生八月瓜品种,采用2种护色处理工艺,测定果茶中的水浸出物总量、游离氨基酸总量、茶多酚总量和咖啡碱总量。结果表明:采用亚硫酸钠浸泡进行护色处理的八月瓜果茶水浸出物含量、茶多酚含量和咖啡碱含量要高于清水浸泡处理,而游离氨基酸含量与之相反;野生八月瓜果茶的水浸出物含量、茶多酚含量和游离氨基酸含量高于人工种植八月瓜果茶,咖啡机碱含量与之相反。综合分析表明,野生八月瓜采用亚硫酸钠浸泡进行护色处理工艺制作的果茶品质较好。In order to produce high quality of Holboellio latifolia Wall fruittea,the effects of different color protecting process on quality of Holboellio latifolia Wall fruittea were investigated.Holboellio latifolia Wall of artificial cultivation and uncultivated at Hunan province and Guizhou province in two growing seasons（2015 and 2016） were collected.Using two color protection process,content of water extracts,free amino acids,total polyphenols,caffeine were analyzed.Our results showed that using Na2SO4 soaking treatment the content of tea water extracts content,total polyphenols content and caffeine content were higher than that of branch water,and the content of free amino acids in contrast.The content of tea water extracts,total polyphenols and free amino acids of uncultivated were higher than that of artificial cultivation,and the content of total polyphenols in contrast.Overall,the results demonstrated that uncultivated Holboellio latifolia Wall fruittea of Na2SO4 soaking treatment could significantly enhance the quality of tea.

关 键 词：八月瓜 果茶 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]