柿叶茶食用及开发历史与不同品种质量现状  

History of Eating and Technological Developing of Persimmon Leaf Tea and Quality Status of Different Varieties

作　　者：蔡树杏 邹江林 张慧晔[1] 

机构地区：[1]广州白云山和记黄埔中药有限公司现代中药研究院,广东广州

出　　处：《农业科学》2019年第6期449-454,共6页Hans Journal of Agricultural Sciences

基　　金：国家中管局“南药资源综合开发国际合作重点研究室”;广州市专业镇产业协同创新中心建设省市联动项目“同和街生物医药专业镇协同创新中心”,项目编号:201808010001.

摘　　要：柿叶茶起源于日本,在我国不同省市也有着悠久的食用历史,而且被广泛种植。柿叶茶富含黄酮类、多酚类、槲皮素类以及维生素C等活性成分,尤其是以维生素C和黄酮类含量高而区别于其他茶叶。本文主要介绍了柿叶茶的食用和科技开发历史,综述了柿叶茶的资源分布,以及不同省市的优质品种。文献研究发现不同品种的柿叶最佳采收时间不同,由于柿叶黄酮的含量受采收期影响不大,维生素C含量高是柿叶茶的特点,综合活性成分的含量及加工工艺,应选择5~8月为采收期。Persimmon leaf tea,originated in Japan,it also has a long history of eating and is planted widely in different provinces and cities in China.Persimmon leaf tea is rich in flavonoids,polyphenols,quercetin and Vitamin C and other functional ingredients.It is distinguished from other teas by its high content of vitamin C and flavonoids.In this paper,the history of edible and technological development of persimmon leaf tea was introduced;the resource distribution of persimmon leaf tea and the high quality varieties in different provinces and cities were summarized.Through literature research,we find that the best harvest time of persimmon leaves is different for different varieties.Since the content of flavonoids in persimmon leaves is not affected by the harvest time,and the high content of vitamin C is the characteristic of persimmon leaf tea,the harvest time should be from May to August after comprehensive consideration of the content of functional ingredients and processing technology.

关 键 词：柿叶茶 食用历史 品种 采收期 资源分布 

分 类 号：F4[经济管理—产业经济]