| 不同杀青方法对丹参叶茶化学成分和感官品质的影响 |
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| 引用本文： | 贾士军,耿慧云,李金莉,董丽菊,熊洋,王建华.不同杀青方法对丹参叶茶化学成分和感官品质的影响[J].山东农业科学,2012,44(11). |
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| 作者姓名： | 贾士军 耿慧云 李金莉 董丽菊 熊洋 王建华 |
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| 作者单位： | 山东农业大学农学院,山东泰安,271018 |
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| 摘 要： | 采用不同杀青方法(炒青机炒青、烘干机烘青、蒸汽杀青、沸水烫漂)对山东紫花丹参鲜叶进行丹参叶茶加工试验,对所得丹参叶茶的主成分(水浸出物、叶绿素、类胡萝卜素、可溶性糖)、活性成分(游离氨基酸、类黄酮、总酚、维生素C、丹酚酸B、迷迭香酸)和感官品质进行了比较分析。结果表明:蒸汽杀青所得的丹参叶茶品质较好。
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| 关 键 词： | 丹参叶茶 杀青方法 化学成分 感官品质 |
Effects of Fixing Technology on Components and Organoleptic Quality of Salvia miltiorrhiza Leaf Tea |
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| Jia ShiJun
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Geng HuiYun
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Li JinLi
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Dong LiJu
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Xiong Yang
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Wang JianHua.Effects of Fixing Technology on Components and Organoleptic Quality of Salvia miltiorrhiza Leaf Tea[J].Shandong Agricultural Sciences,2012,44(11). |
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| Authors: | Jia ShiJun Geng HuiYun Li JinLi Dong LiJu Xiong Yang Wang JianHua |
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| Abstract: | Different fixing technologies including roasted with machinery,baked with dryer,deactivated with steam and boiling water were used for the test processing Salvia miltiorrhiza leaf tea from Shandong Province.The contents of the major components(water extract,chlorophyll,carotenoid and soluble sugar),the active components(free amino acid,flavones,total phenols,VC,salvianolic acid B and rosmarinic acid) and organoleptic quality were analyzed.The results demonstrated that the steamed Salvia miltiorrhiza leaf tea was the best. |
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| Keywords: | Salvia miltiorrhiza Bge leaf tea Fixing technology Chemical components Organoleptic quality |
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