不同加工方法下丹参花茶的质量评价

目的:研究丹参非传统药用部位花的制茶工艺,以及不同加工条件下丹参花茶的主要化学成分分析和感官评价。方法:于盛花期采摘紫花丹参花蕾和开放初花,采用正交试验设计不同制茶工艺,采用紫外分光光度计测量制得花茶中叶绿素、类胡萝卜素、可溶性糖、总多酚、氨基酸以及总黄酮含量,进一步采用HPLC法检测丹参花茶中迷迭香酸、丹酚酸B、丹参素的含量,并进行了相应的方法学考察。结果:丹参花茶中含有较高的总多酚,具体成分以迷迭香酸为主,含有少量的游离氨基酸、黄酮、多糖以及微量的叶绿素和类胡萝卜素。结论:采摘丹参花蕾利用微波杀青、微波干燥,可以保留较多活性成分,同时具有较好的外观和口感。

Quality Evaluation on Tea from Salvia miltiorrhiza Flower with Different Processing Methods

Objective The main chemical components and sensory evaluation of Salvia miltiorrhiza tea under different processing conditions were analyzed to study the tea making technology from flower of Salvia miltiorrhiza.Method Flower buds and open flowers were picked in the flowering period,then different tea making techniques were designed by orthogonal experiment.The content of chlorophyll,carotenoids,soluble sugar,total polyphenols,amino acids and total flavonoids in tea were measured by ultraviolet spectrophotometer.The contents of rosemary acid,salvianolic acid B and tanshinol in Salvia miltiorrhiza flower tea were determined by HPLC.The corresponding methodology investigation were carried on.Result Salvia miltiorrhiza tea contained high total polyphenols,the specific ingredients were mainly rosemary acid,containing a small amount of free amino acids,flavonoids and polysaccharides,and trace amounts of chlorophyll and carotenoids.Conclusion Microwave green removing,microwave drying from flower buds of Salvia miltiorrhiza is an ideal processing method because it can retain more active ingredients.At the same time,it has a better appearance and taste.