[1]史新,田祥涛,邵雅坤,等. 加工工艺对枇杷叶茶品质的影响[J].西北林学院学报,2023,38(3):101-107.[doi:10.3969/j.issn.1001-7461.2023.03.14]
　SHI Xin,TIAN Xiang-tao,SHAO Ya-kun,et al. Effects of Processing Technology on the Quality of Loquat Leaf Tea[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2023,38(3):101-107.[doi:10.3969/j.issn.1001-7461.2023.03.14]
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 加工工艺对枇杷叶茶品质的影响()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第38卷
期数:
2023年第3期
页码:
101-107
栏目:
出版日期:
2023-05-31

文章信息/Info

Title:
 Effects of Processing Technology on the Quality of Loquat Leaf Tea
文章编号:
1001-7461(2023)03-0101-07
作者:
 史新1; 田祥涛1; 邵雅坤1; 赵小娜1; 郭颖树2; 黄荏岚3; 鲁周民1*
 (1.西北农林科技大学 林学院，陕西 杨陵 712100；2.西北农林科技大学 生命科学学院，陕西 杨陵 712100；3.西北农林科技大学 经济管理学院，陕西 杨陵 712100)
Author(s):
 SHI Xin1; TIAN Xiang-tao1; SHAO Ya-kun1; ZHAO Xiao-na1; GUO Ying-shu2; HUANG Ren-lan3; LU Zhou-min1*
 (1.College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi,China; 2.College of Life Science,Northwest A&F University,Yangling 712100,Shaanxi,China; 3.College of Economics and Management,Northwest A&F University,Yangling 712100,Shaanxi,China)
关键词:
 ; 枇杷幼叶; 制茶; 工艺条件; 品质
Keywords:
 ; loquat young leaf;  tea processing;  process condition;  quality
分类号:
S667.3
DOI:
10.3969/j.issn.1001-7461.2023.03.14
文献标志码:
A
摘要:
 研究不同加工工艺流程及参数条件对枇杷叶茶品质的影响，为提高枇杷叶茶品质提供技术参考。以新发芽的夏梢枇杷幼叶为材料，杀青后分别采用先揉后炒、先炒后揉再炒和先揉后炒再揉再炒3种工艺流程及不同参数加工枇杷叶茶，对叶茶主要功能成分和冲泡性状指标进行检测，并运用主成分分析和聚类分析法进行综合评价。结果表明，不同工艺流程对枇杷叶茶的品质有较大影响，先揉后炒工艺所制叶茶的总黄酮、茶多酚及总三萜酸的平均含量显著高于先炒后揉再炒工艺，而先炒后揉再炒工艺的可溶性总糖和游离氨基酸含量显著高于先揉后炒工艺，3种工艺下所制枇杷叶茶均具有较强的抗氧化活性。工艺流程、揉捻时间相同条件下，随着炒制时间的延长，茶中总黄酮、茶多酚及总三萜酸含量呈先上升后下降趋势，而游离氨基酸含量大多呈下降趋势。综合主成分分析及感官品质评价，以枇杷新梢幼叶为原料加工叶茶，采用蒸汽杀青75 s、揉捻5 min后再炒制25 min加工的叶茶品质较好。
Abstract:
 The effects of different technological processes and parameters on the quality of loquat leaf tea were studied to provide technical reference for improving the quality of loquat leaf tea.Taking new bud tip of loquat young leaves collected in summer as materials,three processing methods with different processing parameters were adopted to screen optimal one,i.e.,rolling first then stir-frying; stir-frying first then rolling,and stir-frying again; rolling first,then stir-frying,and then rolling again.The chemical constituents and parameters related tea-brewing of the processed products were measured.Principal component analysis and cluster analysis method were used for comprehensive evaluation.The results showed that different processing methods presented significant impacts on the tea quality.The average contents of total flavonoids,polyphenols and total triterpenoid acids of the loquat leaf tea prepared by the method of rolling first and then stir-frying were significantly higher than those prepared by stir-frying first and then rolling.However,the contents of soluble sugar and free amino acids of the tea prepared by stir-frying first and then rolling were significantly higher than those prepared by rolling first and then stir-frying.The teas prepared three methods all exhibited strong antioxidant capacity.Under the same technological process and rolling time,with the extension of stir-frying time,the contents of total flavonoids,polyphenols and total triterpenoid acids basically increased first and then decreased,while the contents of free amino acids mostly decreased.Based on principal component analysis and sensory quality evaluation,the optima processing technology was determined:the leaves were steamed for 75 s,rolled for 5 min and then stir-fried for 25 min.

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备注/Memo

备注/Memo:
 收稿日期：2022-04-15修回日期：2022-06-20
基金项目：大学生创新创业训练计划支持项目（S202110712076）；财政部“以大学为依托的农业科技推广模式建设”项目（XTG2021023）。
第一作者：史新。研究方向：经济林资源利用。E-mail:974102748@qq.com
*通信作者：鲁周民，研究员。研究方向:经济林果品加工利用。E-mail:lzm@nwsuaf.edu.cn
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