利用渥堆发酵制备银杏叶茶的研究  

Study on Production of Ginkgo biloba Tea with Pile-Fermentation

作　　者：袁丹丹 陈晓燕 侯丽君 蒋秋燕[2] 刘飞 朱希强 YUAN Dandan;CHEN Xiaoyan;HOU Lijun;JIANG Qiuyan;LIU Fei;ZHU Xiqiang(Polysaccharide Drugs Engineering Laboratory of Shandong Province / Shandong Key Laboratory of Biological Drugs / Shandong Academy of Pharmaceutical Science,Jinan 250101,China;Food and Drug Department,Shandong Institute of Commerce and Technology,Jinan 250103,China)

机构地区：[1]山东省药学科学院/山东省生物药物重点实验室/山东省多糖类药物工程实验室,山东济南250101 [2]山东商业职业技术学院食品药品学院,山东济南250103

出　　处：《食品与生物技术学报》2017年第7期750-755,共6页Journal of Food Science and Biotechnology

基　　金：山东省教育厅科技计划课题(J06K59);山东省重点研发计划(2015GSF121003)

摘　　要：制备发酵型银杏叶茶,并探究银杏叶在发酵过程中不同时期总黄酮和银杏酸质量分数变化。利用渥堆的方式制备发酵型银杏叶,在渥堆过程中定期取样,紫外分光光度法测定银杏叶中总黄酮的含量,高效液相色谱法测定银杏叶中银杏酸的质量分数。渥堆后银杏叶颜色变为棕褐色,苦涩感降低,滋味微甘醇和,总黄酮与银杏酸质量分数均有所下降,黄酮质量分数下降了6.86%,银杏酸质量分数下降了29.08%。此结果为合理开发银杏叶提供了参考。To produce Ginkgo biloba tea and research the changes of total flavonoids and ginkgolic acids during the process of Ginkgo biloba leaves with pile-fermentation.Pile-fermentation was used to produce Ginkgo biloba leaves.The contents of total flavonoids and ginkgolic acids in different times of fermentation were determined by UV spectrophotometry and HPLC respectively.After pile-fermentation,the colour of Ginkgo biloba leaves was brown.Soup was decreasing bitterness,slightly sweet and mellow taste.During the fermentation,the content of total flavonoids and ginkgolic acids showed a downward trend,total flavonoids dropped6.86%,ginkgolic acids dropped29.08%.These results provide reference for reasonable development of Ginkgo biloba leaves.

关 键 词：银杏叶茶 渥堆发酵 总黄酮 银杏酸 

分 类 号：TS272.5[农业科学—茶叶生产加工]