节点文献

工艺处理对金花茶叶营养成分的影响

The Influence of Production Process on Nutritional Ingredients of Camellia petelotii’s Leaves

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 罗昭润赵鸿杰玄祖迎柯欢田雪琴

【Author】 LUO Zhao-run;ZHAO Hong-jie;XUAN Zu-ying;KE Huan;TIAN Xue-qin;Foshan Institute of Forestry Science;

【机构】 佛山市林业科学研究所

【摘要】 通过测定活性成分、矿质元素、微量元素、氨基酸等营养成分含量,研究了制作工艺处理对金花茶老叶营养成分的影响。结果表明:制作工艺处理金花茶叶活性成分茶多糖含量升高60.00%,皂苷、咖啡碱含量分别下降27.05%和71.83%,黄酮、茶多酚和维生素E(Ve)含量分别下降39.40%、19.64%和20.57%;矿质元素中镁(Mg)、磷(P)、钾(K)含量分别升高5.56%、8.85%和9.19%,钙(Ca)、钠(Na)含量下降103.46%和4.10%;微量元素中铜(Cu)、锰(Mn)、锌(Zn)、硒(Se)含量分别升高7.75%、4.33%、3.14%和28.05%,铁(Fe)含量下降9.85%;氨基酸总量增加10.00%。

【Abstract】 To research the influence of production process on nutritional ingredients of Camellia petelotii’s leaves, the active ingredient, mineral elements, trace elements, amino acids and other nutrients were determined. Results showed that: compared with untreated controls, the craft made the polysaccharide content increased 60.0%, saponins, caffeine content declined by 27.05% and 71.83%,reatively; flavonoids, polyphenols and Ve content fell by 39.40%、19.64% and 20.57%, relatively; Mg, P, K content increased 5.56% to 9.19%, Ca, Na content fell by 103.46% and 4.10%; Cu, Mn, Zn, Se content increased by 3.14%~28.05%, Fe content fell by 9.85%; amino acids content increased by 10.0%.

【基金】 广东省林业科技创新专项(2013KJCX014-04)
  • 【文献出处】 茶叶通讯 ,Journal of Tea Communication , 编辑部邮箱 ,2016年04期
  • 【分类号】TS272.53
  • 【被引频次】2
  • 【下载频次】215
节点文献中: 

本文链接的文献网络图示:

本文的引文网络