| 不同加工工艺制成桑叶茶的感观品质及营养活性成分分析 |
| |
| 引用本文： | 王忠华,吴月燕,张燕忠.不同加工工艺制成桑叶茶的感观品质及营养活性成分分析[J].蚕业科学,2011,37(2):272-277. |
| |
| 作者姓名： | 王忠华 吴月燕 张燕忠 |
| |
| 作者单位： | 浙江万里学院生物技术研究所,浙江宁波,315100;浙江万里学院生物技术研究所,浙江宁波,315100;华南农业大学茶业科学系,广州,510642 |
| |
| 摘 要： | 通过不同茶叶(绿茶、红茶、乌龙茶)加工工艺试制桑叶茶,用常规的感观评审方法评价其品质,并用生化分析方法测定其营养及生物活性成分,为不同风味的高品质桑叶茶加工工艺的选择提供参考。感观品质评审3种加工工艺制成的桑叶茶具有各自独特的风格:绿茶工艺制成的桑叶茶甘醇香甜,略带桑叶青涩味;乌龙茶工艺制成的桑叶茶爽口醇和,有淡淡的花香;红茶工艺制成的桑叶茶甘甜醇厚,有近似香蕉的果香味。营养及生物活性成分检测结果:3种加工工艺制成桑叶茶的水浸出物、可溶性糖、氨基酸、黄酮类物质含量明显比桑叶固定样中的含量有所上升,而多酚类物质则比桑叶固定样明显减少,其中可溶性糖含量为红茶工艺制成桑叶茶>绿茶工艺制成桑叶茶>乌龙茶工艺制成桑叶茶,且都明显高于桑叶固定样;3种加工工艺制成桑叶茶的蛋白质含量、氨基酸总量以及17种氨基酸组分的含量均高于桑叶固定样,并以绿茶工艺制成的桑叶茶中含量最高;桑叶茶含有的17种氨基酸中,谷氨酸和亮氨酸的含量最高,且乌龙茶工艺制成的桑叶茶的苯丙氨酸、组氨酸和精氨酸等组分含量较高。
|
| 关 键 词： | 桑叶茶 加工工艺 感观品质 营养成分 生物活性成分 |
Analysis on Organoleptic Quality and Nutrient Active Ingredients of Mulberry-leaf Teas Made by Different Processing Techniques |
| |
| WANG Zhong-Hua,WU Yue-Yan,ZHANG Yan-Zhong.Analysis on Organoleptic Quality and Nutrient Active Ingredients of Mulberry-leaf Teas Made by Different Processing Techniques[J].Acta Sericologica Sinica,2011,37(2):272-277. |
| |
| Authors: | WANG Zhong-Hua WU Yue-Yan ZHANG Yan-Zhong |
| |
| Institution: | WANG Zhong-Hua1 WU Yue-Yan1 ZHANG Yan-Zhong1,2(1Institute of Biotechnology,Zhejiang Wanli University,Ningbo Zhejiang 315100,China,2Department of Tea Science,South China Agricultural University,Guangzhou 510642,China) |
| |
| Abstract: | Using the processing technology for making green tea,black tea and oolong tea,mulberry leaves were used to make mulberry-leaf tea of different types,of which organoleptic quality was assessed by conventional sensory evaluation and nutritional and biological active ingredients were determined using biochemical analytical method so as to provide valuable reference for the selection of processing technology to prepare high-quality mulberry-leaf tea of different flavors.The conventional sensory evaluation showe... |
| |
| Keywords: | Mulberry-leaf tea Processing technique Organoleptic quality Nutrition component Biological active ingredient |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
