Effect of fixed and dipping methods on the components and antioxidant activities of grape leave tea
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摘要: 利用葡萄栽培过程中被摘掉的嫩芽为原料制成葡萄叶茶,使其变废为宝。采用炒青和蒸青两种杀青方式,通过正交设计在不同固液比、温度及时间下对葡萄叶茶进行浸泡,比较了茶水浸出主要成分及抗氧化活性。对测定的指标进行了相关分析和因子分析,并与感官品评结果进行模型拟合与评价。结果表明:浸泡条件相同下,炒青和蒸青的含糖量无显著性差异(p>0.05),滴定酸、总酚和黄酮含量均表现出蒸青比炒青的较高,但抗氧化活性均是炒青比蒸青的高。杀青方式相同,浸泡条件不同,茶水浸出成分和抗氧化活性差异显著(p<0.05)。综合因子得分最高的是浸提参数组合为固液比1∶20、浸泡温度95℃、浸泡时间9min的样品;感官品评得分最高的浸提参数组合为固液比1∶40、浸泡温度95℃、浸泡时间6min。炒青感官品评得分均比相应的蒸青高。综合考虑,葡萄叶茶制备时以炒青为好,浸泡方式采用固液比1∶40、浸泡时间6min、浸泡温度95℃饮用效果最佳。Abstract: Based on making waste profitable, the grape leave tea was made with tender leaf as raw material, which was picked off during the grape cultivation.The major constituents and antioxidant activities of the tea were studied by orthogonal design about solid- to- liquid ratio, temperature and time, at the same time two fixed methods of steam and frying were used.The measured indexes were by factor analysis followed with sensory evaluation, and the results indicated that no significant differences in sugar contents ( p > 0.05) for the fixed methods at the same extract parameter.The contents of titrated acid, total phenol and flavones fixed by steam were higher than that of by frying, while the antioxidant activities were just the opposite.The optimal comprehensive factors were that solid-toliquid ratio as 1∶20, at 95℃ for 9min, and the highest tasting score was as the ratio of 1∶40, at 95℃ for 6min.Tea extracts and antioxidant activities were both significant difference ( p < 0.05) at different steeping condition and same fixation methods.All things considered, the frying method was better for preparation of the grape leave tea, and the best soak method was as the solid-to-liquid ratio of 1∶40, at 95℃ for 6min.
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Keywords:
- grape leaves /
- tea /
- fix /
- extract /
- factor analysis
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