【摘要】 以青钱柳叶为试材,以多糖、黄酮含量及感官品质为分析指标,研究了微波杀青、锅炒杀青、蒸汽杀青、微波蒸汽组合杀青等不同杀青方法对青钱柳茶品质的影响。结果表明:微波杀青方法能显著提高青钱柳多糖和黄酮等活性成分含量,蒸汽杀青对提高青钱柳茶感官品质效果显著;微波杀青时间为90 s得到的青钱柳茶多糖和黄酮含量最高,多糖含量为9.23%,黄酮含量为7.45%,蒸汽杀青2 min的感官品质最好。综合评价不同杀青方式对提高青钱柳功能成份和感官品质的影响,确定微波是青钱柳茶加工的最理想杀青方式。更多还原

【Abstract】 The effects of fixing methods of microwave, steaming, pan frying, and the combinations of microwave and steaming on the qualities of C. paliurus( Batal.) Iljinskja were investigated based on polysaccharides,flavonoids assay and sensory quality evaluation. The results indicated that when the microwave fixing could enhance the content of polysaccharides and flavonoids, while steaming fixing could upgrade the sensory quality of fragrance and taste. The content of polysaccharides and flavonoids was the highest when fixed 90 s by microwave,which was 9.23%, 7.45%, respectively. The sensory quality was the best when fixed 2 min by steaming. On the basis of comprehensive evaluation both on the content of functional components and sensory quality, fixed with microwave for 90 s was recommended. The study would lay a theoriotical foundation for C. paliurus( Batal.)Iljinskja tea processing.更多还原