干燥工艺对枇杷花茶感官品质的影响及其毒理学评价

对比不同干燥工艺对枇杷花茶感官品质（形态、香气、滋味和茶汤色泽）的影响；并对枇杷花样品进行小 鼠急性毒性和遗传毒性研究。结果表明，通过微波预处理，可以杀灭枇杷花中的多酚氧化酶和过氧化物酶两种酶。 在形态上，冷冻干燥的枇杷花茶最好；香气上以微波干燥420 W时最好；滋味也以冷冻干燥的最好。从综合评分 看，冷冻干燥的枇杷花茶感官品质最好，微波干燥次之，真空干燥和热风干燥的感官评分差异不大。干燥方法对茶 汤色泽L*、a*、b*的影响基本与感官评价指标一致。枇杷花急性毒性和遗传毒性结果均为阴性。结论：几种干燥方 法中，以冷冻干燥的枇杷花茶品质最好，在其他干燥方法中，在微波420 W、真空50 ℃、热风80 ℃条件下品质相对 较好，枇杷花属于无毒类原料。

Effect of Drying Methods on Sensory Qualities of Loquat Flower Tea and Its Toxicological Evaluation

The effect of different drying methods on sensory qualities (appearance, aroma, taste and infusion color) of loquat flower tea was studied, and its subacute toxicity and genotoxicity in mice were assessed. The results showed that the activities of polyphenol oxidase (PPO) and peroxidase (POD) were destroyed by microwave pretreatment. The loquat flower tea prepared by freeze drying had the best appearance and taste, while that prepared by microwave drying at 420 W had the best aroma. In general, sensory quality of the loquat flower tea prepared by freeze drying was the best, followed by microwave drying. The loquat flower tea prepared by vacuum drying and hot-air drying did not reveal any significant difference in their sensory scores. The effect of drying methods on color parameters such as L*, a* and b* values of the tea infusion was consistent with that on other sensory indexes. Negative results were obtained in the subacute toxicity and genotoxicity test. It was concluded that among the drying methods investigated, sensory quality of loquat flower tea prepared by freeze drying was the best. Sensory qualities of loquat flower tea by microwave drying at 420 W, hot-air drying at 80 ℃ and vacuum drying at 50 ℃ were better relatively. Loquat flower tea was found to be non-toxic.