| 摘要: |
| 以“二糙”柿叶为材料,通过六种不同柿叶茶制作方法,在叶茶感官、总黄酮和维生素C含量进行了比较测定。结果表明,六种制作方法中,萎干两天,100℃水煮10s,自然晾干处理的叶茶总黄酮含量最高,数值为438.79 mg/g,其次是萎干两天,50℃烘干1小时,总黄酮含量为432.63mg/g。而维生素C含量是萎干1天,100℃水煮10s,自然晾干处理最高,数值为93.54mg/g；其次是萎干两天,50℃烘干1小时维生素C含量为88.40 mg/g；从叶茶感官比较,萎干两天,50℃烘干1小时和自然晾干所得叶茶色泽翠绿,其余处理叶色发黄。所以,萎干两天,50℃烘干1小时柿叶茶制作方法最好。 |
| 关键词: 柿叶茶 维生素C 黄酮 品质评价 |
| DOI： |
| 投稿时间：2021-10-13修订日期：2021-10-13 |
| 基金项目:2017国家级大学生创新创业项目(201710455260)；菏泽学院校重点教改项目(2018103) |
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| [1]Taira S. Astringency in persimmon[C].In: Linskens L F,Jackson J F.Modern Methods of Plant Analysis,Fruit Analysis. Berlin Heidelberg:Springer-Verlag,1995:18:97-110. |
| ,,,史冬燕 |
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| Abstract: |
| This paper compared sense、the content of total flavonoids and vitamin C in leaf of “er cao”Diospyros kaki Thunb by six different methods. The results showed that the highest content of total flavonoids was wilting 2d |
| Key words: Diospyros kaki Thunb leaf tea vitamin C flavonoids quality evaluation |