刺葡萄叶茶的制备与品质分析
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摘要
以江西君子谷酒庄野生资源圃刺葡萄叶片为试验材料,以三种刺葡萄叶片(包括嫩尖C1、黄绿色幼叶C2、红褐色幼叶C3)制成的叶茶为研究对象,通过感官评定,酚类物质、矿物质元素比较分析、为刺葡萄叶片加工利用和刺葡萄叶茶品质改进提供基础。结果发现,三种刺葡萄叶茶C1、C2、C3的感官评定有明显差异,尤其在叶茶的外形、滋味、汤色上。三种叶茶的酚类物质(总酚、总类黄酮、总黄烷醇、总花色苷)的含量有显著性差异(p <0.05)。C3的酚类物质含量相对较高,C2、C3的总酸和还原性糖无显著性差异。C1中检测到9种单体酚; C2中检测到12种单体酚,种类最多; C3检测到10种单体酚。三种叶茶的矿物质元素含量均是Ca的浓度最高、Cu的浓度最低,C3的五种矿物质元素含量相对最高。综合看来,C3刺葡萄叶茶的品质最优,因此红褐色幼叶野更具有叶茶开发的利用价值。
In order to develop resources for the use of grape leaves,this study compared and analyzed sensory characteristic,phenolic compounds and mineral elements contents of leaf made from three different grape leaves of Vitis davidii Fo?x(C1 tender leaves,C2 yellow-green young leaves and C3 reddish-brown young leaves)in the wild resources of Jiangxi Gentle Valley Winery.The results showed that there were significant differences in sensory evaluation of C1,C2 and C3,especially in the shape,taste and color of tea soup.The contents of phenolic compounds(total phenolic,total flavonoids,total flavanols and total anthocyanin)in three kinds of leaf tea had significantly difference(p<0.05).The contents of phenolic compounds in C3 was higher than Cl and C2,but there was no significant difference in total acid and reducing sugar between C2 and C3.Nine,twelve,ten kinds of individual phenotic were deteccted from C1,C2 and C3,respectively.Ca contents was the highest among mineral elements,wihle Cu was the lowest.The contents of the five mineral elements of C3 were the highest in three kinds of leaf tea.All the results showed that the quality of C3 was the best,which would be more valuable.
In order to develop resources for the use of grape leaves,this study compared and analyzed sensory characteristic,phenolic compounds and mineral elements contents of leaf made from three different grape leaves of Vitis davidii Fo?x(C1 tender leaves,C2 yellow-green young leaves and C3 reddish-brown young leaves)in the wild resources of Jiangxi Gentle Valley Winery.The results showed that there were significant differences in sensory evaluation of C1,C2 and C3,especially in the shape,taste and color of tea soup.The contents of phenolic compounds(total phenolic,total flavonoids,total flavanols and total anthocyanin)in three kinds of leaf tea had significantly difference(p<0.05).The contents of phenolic compounds in C3 was higher than Cl and C2,but there was no significant difference in total acid and reducing sugar between C2 and C3.Nine,twelve,ten kinds of individual phenotic were deteccted from C1,C2 and C3,respectively.Ca contents was the highest among mineral elements,wihle Cu was the lowest.The contents of the five mineral elements of C3 were the highest in three kinds of leaf tea.All the results showed that the quality of C3 was the best,which would be more valuable.
引文
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[18]韩立新,李冉.ICP-AES法测定茶叶、茶水中的矿物质和微量元素[J].光谱学与光谱分析,2002,22(2):304-306.
[19]孙兵.钙元素的补充对青少年的影响[C]//济南:泰山微量元素高级论坛.2009.
[20]马蔚青.茶叶微量元素测定及人体健康相关性探究[J].黄山学院学报,2016,18(5):45-48.
[21]吕文英.茶叶中几种微量元素的测定与研究[J].微量元素与健康研究,2001(1):51-53.
[22]徐变娜,王敏,曹静,等.不同时期梨枣叶茶抗氧化成分组成及活性差异的分析[J].食品科学,2013,34(13):34-38.
[23]孙玉荣,张景丹,贾利敏.儿童末梢血五种微量元素含量检测结果分析[J].山西医药杂志,2015(2):212-213.
[2]邓洁红,谭兴和,潘小红.刺葡萄皮色素色价测定及提取工艺研究[J].食品研究与开发,2007,28(3):80-84.
[3]Garg V K,Gupta R.Vermicomposting of Agro-Industrial Processing Waste[M].Berlin:Springer Netherlands,2009:431-456.
[4]黄春桃,杜万红.茶叶的药理作用研究新进展[J].中南药学,2010,8(9):692-695.
[5]徐文秀,郭玉平.柿叶茶营养成分分析[J].食品工业,2013(1):189-192.
[6]屈慧鸽,范存秀,宋建强,等.杀青及浸泡方式对葡萄叶茶茶水浸出成分及抗氧化活性的影响[J].食品工业科技,2014,35(17):119-124.
[7]刘忠德,朱晓颖,孙玉珑,等.泰山葡萄红叶茶的研制及活性成分含量测定[J].现代农业科技,2018,No.719(9):271,274.
[8]买羚,刘成敏,陈青,等.摊放时间和杀青温度对葡萄叶茶品质的影响[J].农业科学研究,2015,36(3):32-34.
[9]孙磊磊,康健,邹积赟,等.葡萄叶复合茶的研制[J].食品科技,2014(11):59-62.
[10]冯花,郭雅玲.茶叶感官审评方法及其新发展[J].福建茶叶,2010,32(7):28-31.
[11]王华.葡萄酒分析检验[M].北京:中国农业出版社,2004.
[12]江雨.中国野生葡萄果实品质评价和主要物质组分研究[D].咸阳:西北农林科技大学,2016.
[13]Jayaprakasha G K,Singh R P,Sakariah K K.Antioxidant activity of grape seed(Vitis vinifera)extracts on peroxidation models in vitro[J].Food Chemistry,2001,73(3):285-290.
[14]Ivanova V,Vojnoski B,Stefova M.Effect of winemaking treatment and wine aging on phenolic content in Vranec wines[J].Journal of Food Science and Technology,2012,49(2):161-172.
[15]Li Y G,Tanner G,Larkin P.The DMACA-HCl protocol and the threshold proanthocyanidin content for bloat safety in forage legumes.[J].Journal of the Science of Food and Agriculture,2015,70(1):89-101.
[16]Stojanovic J,Silva J L.Influence of osmotic concentration,continuous high frequency ultrasound and dehydration on antioxidants,colour and chemical properties of rabbiteye blueberries[J].Food Chemistry,2007,101(3):898-906.
[17]张星星,郭安鹊,韩富亮,等.UPLC快速测定葡萄酒中酚类物质的方法[J].食品科学,2016,37(10):128-133.
[18]韩立新,李冉.ICP-AES法测定茶叶、茶水中的矿物质和微量元素[J].光谱学与光谱分析,2002,22(2):304-306.
[19]孙兵.钙元素的补充对青少年的影响[C]//济南:泰山微量元素高级论坛.2009.
[20]马蔚青.茶叶微量元素测定及人体健康相关性探究[J].黄山学院学报,2016,18(5):45-48.
[21]吕文英.茶叶中几种微量元素的测定与研究[J].微量元素与健康研究,2001(1):51-53.
[22]徐变娜,王敏,曹静,等.不同时期梨枣叶茶抗氧化成分组成及活性差异的分析[J].食品科学,2013,34(13):34-38.
[23]孙玉荣,张景丹,贾利敏.儿童末梢血五种微量元素含量检测结果分析[J].山西医药杂志,2015(2):212-213.