不同品种及采叶时间对石榴干制叶片总酚含量及多酚氧化酶活性的影响

为了充分利用石榴资源,以河南省目前种植的净皮甜、河阴、豫大籽、突尼斯软子、冬艳、红叶石榴1号、泰山红、三白、绿叶石榴1号、金叶石榴1号10个石榴品种(品系)为供试材料,研究了不同采叶时间、不同品种对石榴干制叶片中总酚含量和多酚氧化酶活性的影响。结果表明,随着采叶时间的推迟,10个石榴品种干制叶片总酚含量均呈逐渐升高的趋势,小满(5月21日)时总酚含量均达到最高,此时总酚含量从高到低依次为:河阴、泰山红、突尼斯软子、冬艳、豫大籽、净皮甜、红叶石榴1号、三白、绿叶石榴1号、金叶石榴1号;立夏(5月5日)和小满(5月21日)这2个时期石榴叶片总酚含量均高于市场销售的清明信阳毛尖茶。不同品种不同采叶时间的石榴干制叶片多酚氧化酶活性差异均较小。从感官鉴定来看,虽然河阴(清明)和泰山红(清明)干制叶片的茶色、香、口感均较佳,但均有涩、苦味,缺少信阳毛尖怡人的清香口感。将其各半混合,则既可提高酚类物质的含量,又可明显提升石榴叶茶的香气和口感。

Effects of Different Cultivars and Leaf-picking Time on Content of Polyphenols and Activity of Polyphenol Oxidase in Dried Leaves of Pomegranate

In order to utilize efficiently pomegranate resource,effects of different leaf-picking time Ching Ming(April 4),Guyu(April 20),beginning of summer(May 5),Xiaoman(May 21)] and cultivars(Jingpitian,Heyin,Yudazi,Tunisiruanzi,Dongyan,HongyeshiliuNo.1,Taishanhong,Sanbai,Luyeshiliu No.1,Jinyeshiliu No.1) on content of polyphenols and activity of polyphenol oxidase in dried leaves of pomegranate were studied.The results showed that,with time prolonging,content of polyphenols from leaves of 10 varieties presented a gradually increasing trend,reaching the maximum at Xiaoman(May 21).Total phenol content of the varieties from the high to the low was:Heyin,Taishanhong,Tisiruanzi,Dongyan,Yudali,Jingpitian,Hongyeshiliu No.1,Shanbai,Luyeshiliu No.1,Jinyeshiliu No.1.The total phenol content of pomegranate leaves at the beginning of summer(May 5) and Xiaoman(May 21) was higher than that of Xinyangmaojian tea at the Ching Ming.For different varieties or different leaf-picking time,pomegranate dry leaf’s polyphenol oxidase activity differences were not significant.From the sensory evaluation,Heyin(Ching Ming) and Taishanhong(Ching Ming) dried leafs were better in brown,smell and taste,but were astringent,bitter,missing fragrance taste of Xinyangmaojian.The content of phenolic compounds,the aroma and taste of the pomegranate leaf tea were enhanced significantly by mixing the Heyin(Ching Ming) and Taishanhong(Ching Ming) in half.