【摘要】 研究了杀青工艺条件对安溪油柿叶绿茶类黄酮、维生素C、多酚和游离氨基酸等活性成分的影响。结果表明:柿叶鲜叶不切,直接以炒青机炒青有利于保留柿叶绿茶类黄酮、多酚和游离氨基酸等活性成分;低温短时杀青有利于柿叶绿茶活性成分的保留,杀青条件以120℃,1min最佳。更多还原

【Abstract】 Effects of blanching technology on active components such as flavonoid, vitamin C, polyphenol and dissociate amino acid in green persimmon(Diospyros kaki L. f. var. Sylvestris Makino cv. Anxi)leaves’ tea were investigated. The results showed that green persimmon leaves without cutting, blanching by panfiring machine directly were favorable to retaining the active components such as flavonoid, polyphenol and dissociate amino acid in green persimmon leaves’ tea. Low blanching temperature and short blanching time was more useful to retain the active components of green persimmon leaves’ tea, while the optimum blanching conditions were 120℃ for 1 min.更多还原