【摘要】 金露梅具有较高的保健价值,其叶可代茶叶饮用,但与其相关研究较少。本文采用不同加工方式制得金露梅叶茶,对比了不同叶茶的感官品质和活性成分含量(多酚、总黄酮、维生素C、儿茶素、单宁、蛋白质和总氨基酸),并进行了主成分分析和挥发性成分测定。结果表明,采用蒸制和炒制方式较优,金露梅叶茶中黄酮含量较高。金露梅叶茶成分可分为2类:黄酮、多酚等成分和蛋白质成分。测得挥发性成分共49种,其中醛类(12种)、碳氢化合物(11种)、酮类(8种)、酯类(6种)、酸类(3种)、萜类(3种)、醇类(2种)、其它化合物(4种),醛类化合物占主要成分,达到33597%。更多还原

【Abstract】 Potentilla fruticosaL. has a high health value, and its leaves can be used for tea, but thereare few related studies. In this paper,P. fruticosaL. leaf tea was prepared by different processing meth-ods, the sensory quality and active ingredient contents(polyphenols, total flavonoids, vitamin C, cate-chins, tannins, proteins and amino acids) of different leaf teas were compared, and the composition a-nalysis and the determination of volatile components were also conducted. The results showed that steam-ing and frying methods were superior, and the content of flavonoids inP. fruticosaL. leaf tea was high-er. According to the principal component analysis, the principal components ofP. fruticosa L. leaf teacould be divided into two categories: flavonoids, polyphenols and other components, and protein compo-nent. A total of 49 volatile components inP. fruticosa L. leaf tea were determined, including aldehydes(12 species), hydrocarbons(11 species), ketones(8 species), esters(6 species), acids(3 spe-cies), terpenoids(3 species), alcohols(2 species), and other compounds(4 species). The volatilecomponents ofP. fruticosa L. leaf tea were mainly aldehyde compounds, reaching 33. 597 %.更多还原