| 萎凋及杀青对酸浆叶茶活性成分的影响 |
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| 引用本文： | 洪艳,;吴阳,;王晓闻.萎凋及杀青对酸浆叶茶活性成分的影响[J].山西农业大学学报(自然科学版),2014(3):266-268. |
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| 作者姓名： | 洪艳 ;吴阳 ;王晓闻 |
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| 作者单位： | [1]山西农业大学文理学院,山西太谷030801; [2]山西农业大学食品科学与工程学院,山西太谷030801 |
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| 基金项目： | 山西省留学人员科技活动项目择优资助 |
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| 摘 要： | 以酸浆植物的叶子为试材制作叶茶,研究杀青次数(3、4、5、6、7、8、9次)及萎凋4h后杀青次数(3、4、5、6、7、8、9次)对其活性成分的影响。结果表明:酸浆叶茶中类黄酮的含量随着杀青次数的增加而增大,茶多糖、粗蛋白的含量随着杀青次数的增加而减小,茶多酚的含量在炒5次时最大;而萎凋4h后酸浆叶茶中类黄酮、茶多酚的含量比不萎凋的酸浆叶茶中含量低,萎凋4h后酸浆叶茶中茶多糖、粗蛋白含量比不萎凋的酸浆叶茶中含量高。
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| 关 键 词： | 酸浆叶茶 萎凋 杀青 活性成分 |
Effects of Withering and Fixing on the Active Components in the Physalis Leaf Tea |
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| Institution: | Hong Yan,Wu Yang,Wang Xiaowen( 1.College of Arts and Sciences, Shanxi Agricultural University, Taigu Shanxi 030801 ,China; 2.College of Food science and Engineering, Shanxi Agricultural University, Taigu Shanxi 030801 ,China;) |
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| Abstract: | This study analyzed the effects of different fixing times （3,4,5,6,7,8,9 times） and withering process on the active components in the physalis leaf tea.The results indicated that the content of flavonoids in the tea increased as fixing times increasing,while polysaccharide and crude protein decreased.The content of tea polyphenols reached its maximum level after 5 times of fixing.After four hours of withering,the content of flavonoids and tea polyphenols were lower than those without being withered,while the content of tea polysaccharide and crude protein were higher. |
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| Keywords: | Physalis leaf tea Withering Fixing Active components |
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