作　　者： ; ; ; ; ; ; ; ;

机构地区： 江苏科技大学

出　　处： 《蚕业科学》 2011年第6期1061-1066,共6页

摘　　要： 为了进一步提升采用红茶加工工艺制作桑红茶的品质和保健功能,以桑红茶中总黄酮、芦丁、异槲皮苷、总多糖、多酚、1-脱氧野尻霉素(DNJ)、氨基酸等活性成分的含量为考核指标,分析不同叶位桑叶原料及加工制作发酵温度2个重要因素对成品桑红茶中活性成分含量的影响。结果表明,采用第1叶位的桑叶作原料,制备桑红茶的总黄酮、芦丁、异槲皮苷、总多糖、多酚、DNJ和氨基酸等活性物质含量最高,质量比分别为38.497、1.215、1.127、21.510、1.522、1.043、37.660 mg/g;在32℃下发酵,有利于桑红茶中各种活性成分的生物转化和定向积累。依据试验结果并综合其他工艺因素认为,以第1叶位的桑叶为原料,25℃下萎凋4 h,在32℃及相对湿度85%的条件下发酵8 h,可以得到富含各种活性成分的桑红茶。 In order to further enhance the quality and healthcare function of mulberry black tea processed with black tea processing technology,the effects of two key factors,mulberry leaf position and fermentation temperature,on contents of active ingredients in mulberry black tea were analyzed by taking contents of total flavonoids,rutin,isoquercetin,total polysaccharides,polyphenol,1-deoxynojirimycin（DNJ）,and amino acids etc in mulberry black tea as the evaluation indexes.The results indicated that mulberry black tea prepared with mulberry leaves of the first position had the highest contents of active ingredients including total flavonoids,rutin,total polysaccharides,polyphenol,DNJ and amino acids,with mass fraction of 38.497,1.215,1.127,21.510,1.522,1.043,and 37.660 mg/g,respectively.The results also indicated that 32 ℃ was a suitable fermentation temperature for biotransformation and accumulation of active ingredients in mulberry black tea.Based on these results and other technological factors,the optimal conditions for proce-ssing mulberry black tea were as follows： taking mulberry leaves of the first position as material,keeping the leaves at 25 ℃ for 4 h,and fermenting the leaves under 32 ℃ and relative humidity of 85% for 8 h,all of which could ensure the prepared mulberry black tea to have rich contents of various active ingredients.

关 键 词： 桑叶红茶 叶位 发酵温度 活性成分

领　　域： [农业科学] [农业科学]