白木香叶茶原料选择及其品质分析

以白木香半成熟叶和老叶为试材,比较其营养成分和重金属含量,并以筛选出的半成熟叶为原料,经同种工艺而不同的干燥参数制成叶茶A(120℃初烘1 h、100℃焙火2 h)、叶茶B(135℃初烘1.5 h、110℃焙火2.5 h)和叶茶C(145℃初烘1.5 h、115℃焙火2.5 h),然后通过感官评审和芒果苷、总黄酮、总酚...

Material Selection and Quality Analysis of Aquilaria sinensis Leaf Tea

In this study,semi-mature leaves of Aquilaria sinensi were used as the materials of leaf tea after comparing the content of nutrients and heavy metal between semi-mature leaves and old leaves.Leaf tea A(1 h for initial drying at 120℃and 2 h for roasting at 100℃),leaf tea B(1.5 h for initial drying at 135℃and 2.5 h for roasting at 110℃)and leaf tea C(1.5 h for initial drying at 145℃and 2.5 h for roasting at 115℃)were prepared by the same process with different drying parameters,and then their quality differences were evaluated through the contents of mangiferin,total flavonoids,total phenols,water extract,amino acid nutrients and sensory evaluation.The results showed that the content of mangiferin and total phenols in the semi-mature leaves were significantly higher than that in the old leaves,and the content of cadmium and lead were also significantly lower than that in the old leaves,so the semi-mature leaves were selected as materials for tea.The total phenol content of leaf tea A was significantly higher than that of the other two types of leaf tea,and the water extract content and mangiferin content of leaf tea A were not significantly different from that of leaf tea B,but significantly higher than that of leaf tea C.Sixteen amino acids(containing seven essential amino acids)were detected in leaf tea A,B and C,and their amino acid ratio coefficients were 65.81,63.29 and 61.29,respectively.Leaf tea A had higher nutritional value of amino acids.Sensory evaluation found that tea soup of leaf tea A was bright yellow and green,with the best aroma.In conclusion,leaf tea A had the best quality among the three types of leaf tea.