赶黄草叶茶制备工艺及其对风味、功效成分溶出的影响

以赶黄草鲜叶为原料,通过模糊数学模型建立赶黄草代用茶感官评价标准。通过单因素结合响应面试验方法,优化得到赶黄草叶茶最佳工艺条件:烘青水分60%,初烘温度124℃,揉捻时间18 min。采用氨基酸分析仪、高效液相色谱技术、顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)技术分析赶黄草叶茶茶汤中游离氨基酸组成、没食子酸、总黄酮、槲皮素、乔松素及其挥发性成分变化。优化后的制备工艺降低了游离苦味氨基酸与没食子酸含量,其中没食子酸为主要苦味呈味成分;赶黄草叶以青草味、橙油味、清香、花香为主体特征,叶茶中青草味和橙油味变淡,清香和花香增加。本制备工艺对总黄酮、槲皮素和乔松素等赶黄草主要功效成分的溶出无明显影响。

Penthorum chinense Pursh Leaf Tea Preparation Technology and Its Influence on Flavor and Functional Ingredients Dissolution

Penthorum chinense Pursh(PCP)is a functional new food material traditionally used as herbal substitutional tea,with strong bitterness and unpleasant smell.In the present work,the influence of PCP leaf tea processing on its sensory qualities were studied using response surface methodology(RSM)combined with Fuzzy Math Evaluation,and the optimized processing conditions were obtained as follows:baking moisture 60%,primary dry temperature 124℃and rolling time 18 min.The results of amino acid composition analysis,UV-VIS and HPLC showed that the optimized processing decreased the contents of bitter amino acids in PCP leaf tea liquid and gallic acid,and gallic acid could be the main bitter taste ingredients in PCP leaf.HS-SPME and GC-MS investigation showed that PCP leaf showed the odor similar to green grass,orange oil,flowers and fresh scent,and the preparation of PCP leaf tea increased the fresh scent and flower fragrance of PCP leaf.Besides,the preparation of PCP leaf tea had no significant influence on the dissolution of the total flavonoids,quercetin and pinocembrin.