【摘要】 以沙棘叶为研究对象，在茯茶的“发花”工艺基础上，采用人工植入的方式将Eurotium amstelodami BSX001孢子悬浮液接种9月份采摘的沙棘鲜叶，制备新型的沙棘叶发酵茶，通过感官审评得知“发花”能够赋予沙棘叶新的风味。沙棘叶经发酵后总黄酮由发酵前的（19.37±0.67）mg RT/g提高到（36.62±1.01）mg RT/g，总酚由（44.61±0.82）mg GAE/g提高到（58.54±1.32）mg GAE/g，每100 g沙棘叶茶中含异鼠李素（58.37±0.87）mg、槲皮素（64.14±0.91）mg、山奈酚（45.24±1.62）mg，这些黄酮苷元在未发酵沙棘叶中含量极低。另外试验表明沙棘“发花”后抗氧化、降脂活性都有明显提高。更多还原

【Abstract】 Using seabuckthorn leaves as raw materials,a new type of fermented tea was prepared by inoculating a spore suspension of Eurotium amstelodami BSX001 into fresh seabuckthorn leaves picked during September,based on the ’flowering’ process of Fu tea. A sensory evaluation revealed that ’flowering’ can give seabuckthorn leaves a new flavor. After fermentation,the total flavonoids of seabuckthorn leaves increased from(19.37±0.67)mg RT/g to(36.62±1.01)mg RT/g,and total phenols increased from(44.61±0.82)mg GAE/g to(58.54±1.32)mg GAE/g.There was also(58.37±0.87)mg of isorhamnetin,(64.14±0.91)mg of quercetin,and(45.24±1.62)mg of kaempferol per 100 g of seabuckthorn leaves tea. These flavonoid aglycones were negligible in unfermented leaves. In addition,the antioxidant and lipid-lowering activity were significantly improved in the ’flowering’seabuckthorn.更多还原