不同干燥温度对玫瑰花茶外观和总黄酮含量的影响  

Effects of Different Drying Processes on Apparent and Total Flavonoids in Rose Tea

作　　者：李程勋 徐晓俞[1] 李爱萍[1] LI Chengxun;XU Xiaoyu;LI Aiping(Crop Research Institute,Fujian Academy of Agricultural Sciences/Fujian Engineering Research Center for Characteristic Upland Crops Breeding,Fuzhou 350013)

机构地区：[1]福建省农业科学院作物研究所/福建省特色旱作物品种选育工程技术研究中心,福州350013

出　　处：《食品工业》2022年第9期44-46,共3页The Food Industry

基　　金：福建省科技计划-省属公益类科研院所基本科研专项(2021R1031004);福建省科技重大专项专题项目(2018NZ0003-2);福建省农业科学院科技创新平台专项(CXPT202202)。

摘　　要：研究不同干燥温度对玫瑰花茶外观和总黄酮含量的影响,通过不同干燥温度对四季玫瑰和大马士革玫瑰花进行处理,观察玫瑰花的表观变化,进一步测定玫瑰花总黄酮含量。结果表明:在45℃处理下玫瑰花茶品相最好;在不同干燥处理下玫瑰花茶总黄酮含量为45℃烘干>30℃烘干>60℃烘干>75℃烘干。其中, 45℃处理下四季玫瑰花茶总黄酮含量达到81.66 mg/g,大马士革玫瑰花茶总黄酮含量达到56.75 mg/g。因此玫瑰花茶干燥温度宜选择45℃烘干方法。The effects of different drying processes on apparent and total flavonoids of rose tea were studied. Four seasons rose and Damascus rose were treated at different drying temperatures to observe the apparent changes and to determine the content of total flavonoids. The results showed that the phase of rose tea was the best at 45 ℃. The content of total flavonoids in rose tea under different drying treatments was as follows: 45 ℃ drying>30 ℃ drying>60 ℃ drying>75 ℃ drying. The content of total flavonoids in four seasons rose tea under 45 ℃ treatment was 81.66 mg/g, which in Damascus rose tea was 56.75 mg/g. Therefore, the drying process of rose tea should choose 45 ℃ drying method.

关 键 词：玫瑰花 干燥工艺 总黄酮 

分 类 号：TS272.53[农业科学—茶叶生产加工]