蜡梅叶茶制作及成分分析  

Study on Leaf Tea Production and Composition Analysis of Wintersweet

作　　者：袁蒲英[1] 宋兴荣[2] 何相达 江波 YUAN Puying;SONG Xingrong;HE Xiangda;JIANG Bo

机构地区：[1]四川省农业科学院园艺研究所,成都610066 [2]四川省农业科学院园艺研究所园林花卉中心,成都610066 [3]成都幸福花香园艺有限公司,成都610066 [4]成都杜甫草堂博物馆园林部,成都610072

出　　处：《中国园林》2020年第S01期48-51,共4页Chinese Landscape Architecture

基　　金：四川省财政创新能力提升工程项目(编号2016ZYPZ-025);四川省农作物育种攻关项目(编号2016YZGG-11);四川省财政专项资金项目(编号2016CYTS-006);四川省财政创新能力提升工程项目(编号2017QNJJ-007);四川省科技计划项目(编号2019NZZJ0017)共同资助。

摘　　要：通过绿茶加工工艺优化与改良,初步形成了蜡梅叶茶的加工工艺技术。产品符合国家袋泡茶标准,颜色墨绿油润,汤色金黄、清澈明亮,香气鲜爽清高、浓郁持久,口味清香醇厚,叶底鲜翠绿亮。含有对人体有益的氨基酸17种,氨基酸总量达19.5%,同时含有较高量黄酮2.28%和少量硒,对防治心脑血管疾病、降三高、保肝护肝、防衰老、抗癌、抗氧化、美容养颜、延年益寿和增强人体免疫力等有重要作用,具有较高的营养保健价值,开发应用潜力大,为今后蜡酶叶茶的生产加工提供理论依据和技术支撑。The processing technology of wintersweet leaf tea was initially formed through the optimization and improvement of green tea processing technology. The product meets the national standard of teabags, the color is dark green and oily, the soup is golden, clear and bright, the aroma is fresh, strong and lasting, the taste is mellow and the leaves are fresh and green. It contains 17 kinds of beneficial amino acids, and the total amount of amino acids is 19.5%. It also contains a higher amount of flavonoids(2.28%) and a small amount of selenium. It plays an important role in the prevention and treatment of cardiovascular and cerebrovascular diseases, lowering hyperlipidemia, hypertension, and hyperglycemia, protecting liver, preventing aging, fighting cancer, resisting oxidation, maintaining beauty, prolonging life and enhancing human immunity. It has high nutritional and health value and has great potential for development and application. It provides theoretical basis and technical support for the production and processing of Wintersweet leaf tea in the future.

关 键 词：园林植物 蜡梅 叶茶 制作 成分分析 

分 类 号：S688[农业科学—观赏园艺]