加工工艺对茶树花品质及抗氧化活性的影响
摘要： 以‘黄金桂’品种茶树的鲜花为原料，研究锅式杀青烘干、微波杀青烘干、真空冷冻干燥对茶树花中水浸出物、茶多酚、游离氨基酸、儿茶素组分、生物碱含量及对1,1-二苯基-2-三硝基苯肼自由基清除能力的影响。结果表明，冷冻干燥处理的茶树花茶中茶多酚、游离氨基酸、表没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯、表儿茶素没食子酸酯、甲基化表儿茶素没食子酸酯含量以及儿茶素总量显著高于锅式杀青烘干和微波杀青烘干（P＜0.05）；没食子酸含量最低；水浸出物、茶没食子素和咖啡碱含量与锅式杀青烘干和微波杀青烘干差异不显著（P＞0.05）。这3 种工艺中，真空冷冻干燥工艺最有利于多酚类化合物的保留，因此成品茶具有最强的抗氧化活性；微波杀青烘干其次，锅式炒青烘干的抗氧化活性最低。感官分析表明，锅式杀青烘干、微波杀青烘干工艺由于经过热脱水处理，所制得的茶树花茶具有玉米香；滋味均有麻涩感，其中冷冻干燥处理的茶树花茶涩味最明显，不同工艺处理下感官风味不同。综上，可将茶树花茶开发为功能性饮品。
关键词: 干燥工艺, 儿茶素, 茶没食子素, 抗氧化能力
Abstract: This study explored the effects of different processing methods (pan fixation and oven drying, microwave fixation and oven drying, and vacuum freeze drying) on the contents of water extracts, tea polyphenols, free amino acids, catechins and alkaloids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in tea manufactured from the fresh flowers of Camellia sinensis cv. Huangjingui. Results indicated that the contents of tea polyphenols, free amino acids, epigallocatechin, epicatechin, epigallocatechin gallate, epicatechin gallate and methyl epicatechin gallate in freeze-dried samples were significantly higher than those in samples prepared by two other methods (P < 0.05), and the content of gallic acid was the lowest among these three samples. However, no significant difference in the contents of water extracts, theogallin, and caffeine was seen among all samples (P > 0.05). Vacuum freeze drying was most beneficial for maintaining tea polyphenols, imparting the strongest DPPH radical scavenging capacity to the tea, followed in decreasing order by microwave fixation and oven drying, and pan firing and oven drying. Sensory evaluation revealed that tea samples prepared by pan fixation and oven drying, and microwave fixation and oven drying had typical corn-like flavor due to thermal dehydration. Both products tasted numbing and astringent, and the freeze-dried product had the strongest astringent taste. The different processing methods produced different sensory flavors. To sum up, tea plant flowers can be developed into a functional drinks.
Key words: drying technology, catechins, theogallin, antioxidant capacity
中图分类号:
TS201.1
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广西优质茶树花品种筛选及加工工艺初探.pdf
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