淫羊藿茶的活性成分与质量评价  

Study on the Active Ingredients and Quality Evaluation of Epimedium koreanum Tea

作　　者：董然 金鸽 兰宁 韦嘉华 刘金海 乔如颖 Dong Ran;Jin Ge;Lan Ning;Wei Jiahua;Liu Jinhai;Qiao Ruying(Wuzhou University,Wuzhou 543002,P.R.China;Jilin Agricultural University)

机构地区：[1]梧州学院,梧州543002 [2]吉林农业大学

出　　处：《东北林业大学学报》2024年第12期117-123,160,共8页Journal of Northeast Forestry University

基　　金：广西六堡茶“八新双增”关键技术研究与产业化示范项目(桂科AA20302018-8)。

摘　　要：以朝鲜淫羊藿(Epimedium koreanum)鲜叶为原料,对4种淫羊藿红茶、绿茶、黄茶、白茶进行活性成分分析及感官指标评价。结果表明:朝鲜淫羊藿红茶、绿茶、黄茶、白茶的水浸出物质量分数在47.22%~52.83%。可溶性蛋白质量分数为0.39~0.73 mg·g^(-1)。朝鲜淫羊藿白茶游离氨基酸质量分数最高,黄茶最低;可溶性糖质量分数则是绿茶最高,红茶最低。闷泡法最佳冲泡方式为投茶量1.0 g,冲泡用水量及时间分别为300 mL冲泡30 min及450 mL冲泡60 min。盖碗泡法最宜冲泡方式为投茶量1.0 g,冲泡3~4次。朝鲜淫羊藿红茶的香气、滋味优于黄茶及绿茶,白茶不适合品饮。Using fresh leaves of Epimedium koreanum from North Korea as raw material,the active ingredient analysis and sensory evaluation of 4 types of E.koreanum tea,including black,green,yellow,and white teas,were conducted.The results showed that the contents of water extractable substances in North Korean E.koreanum black,green,yellow,and white teas ranged from 47.22% to 52.83%.The content of soluble protein ranged from 0.39 to 0.73 mg·g^(-1).The content of free amino acids in North Korean E.koreanum white tea was the highest,while yellow tea had the lowest.The content of soluble sugars was the highest in green tea and the lowest in black tea.The optimal brewing method for steeping was found to be using 1.0 g of tea with 300 mL of water for 30 min or 450 mL of water for 60 min.For the covered-bowl steeping method,the best brewing technique was using 1.0 g of tea and steeping 3-4 times.The aroma and taste of North Korean E.koreanum black tea were superior to yellow and green teas,while white tea was not suitable for drinking.

关 键 词：朝鲜淫羊藿 代用茶 营养成分 功能因子 感官评价 

分 类 号：S377[农业科学—农产品加工]