摘要
金露梅具有较高的保健价值,其叶可代茶叶饮用,但与其相关研究较少。本文采用不同加工方式制得金露梅叶茶,对比了不同叶茶的感官品质和活性成分含量(多酚、总黄酮、维生素C、儿茶素、单宁、蛋白质和总氨基酸),并进行了主成分分析和挥发性成分测定。结果表明,采用蒸制和炒制方式较优,金露梅叶茶中黄酮含量较高。金露梅叶茶成分可分为2类:黄酮、多酚等成分和蛋白质成分。测得挥发性成分共49种,其中醛类(12种)、碳氢化合物(11种)、酮类(8种)、酯类(6种)、酸类(3种)、萜类(3种)、醇类(2种)、其它化合物(4种),醛类化合物占主要成分,达到33.597%。
Potentilla fruticosa L.has a high health value,and its leaves can be used for tea,but there are few related studies.In this paper,P.fruticosa L.leaf tea was prepared by different processing methods,the sensory quality and active ingredient contents(polyphenols,total flavonoids,vitamin C,catechins,tannins,proteins and amino acids)of different leaf teas were compared,and the composition analysis and the determination of volatile components were also conducted.The results showed that steaming and frying methods were superior,and the content of flavonoids in P.fruticosa L.leaf tea was higher.According to the principal component analysis,the principal components of P.fruticos a L.leaf tea could be divided into two categories:flavonoids,polyphenols and other components,and protein component.A total of 49 volatile components in P.fruticos a L.leaf tea were determined,including aldehydes(12 species),hydrocarbons(11 species),ketones(8 species),esters(6 species),acids(3 species),terpenoids(3 species),alcohols(2 species),and other compounds(4 species).The volatile components of P.fruticos a L.leaf tea were mainly aldehyde compounds,reaching 33.597%.
作者
李彩霞
冯海生
皮立
刘盈盈
许显莉
马世震
Li Caixia;Feng Haisheng;Pi Li;Liu Yingying;Xu Xianli;Ma Shizhen(Northwest Institute of Plateau Biology,Chinese Academy of Sciences,Xining 810008,China;Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources,Xining 810008,China)
出处
《中国野生植物资源》
CSCD
2020年第2期27-32,共6页
Chinese Wild Plant Resources
基金
青海省重点实验室发展建设专项(2017-ZJ-Y10)
青藏高原特色生物资源工程技术研究中心能力建设项目(2017-GX-G03)。
关键词
金露梅
茶
加工
主成分
挥发性成分
Potentilla fruticos a L.
Tea
Processing
Principal component
Volatile component
