为筛选白花败酱最适的深加工艺，实验采用四种不同工艺制成白花败酱茶，并对其感官品质、营养品质、功能活性成分及黄酮类成分进行了含量测定和分析比较。结果表明，不同工艺对白花败酱茶品质的影响很大。其中，70 ℃烘干的对照一般营养和色素成分含量最高，水浸出物、游离氨基酸、叶绿素和类胡萝卜素含量分别达59.15%、417.34 μg/g·DW、7.63 mg/g·DW、1.07 mg/g·DW。微波杀青的感官品质最好，总得分92.16；且皂苷含量最高，达13.08 mg/g·DW。沸水杀青的多糖、总酚和总黄酮含量最高，分别为39.00 mg/g·DW、29.39 mg/g·DW、61.45 mg/g·DW。未杀青产品不仅在感官品质、营养成分上低于微波杀青和沸水杀青，而且其功能活性成分含量最低。另外，HPLC对四种产品的黄酮类成分分析发现，沸水杀青中绿原酸和异牡荆苷含量最高，达到64.67 mg/g·DW和3.50 mg/g·DW；微波杀青中次之，为34.62 mg/g·DW和1.88 mg/g·DW；二者均显著高于对照12.77 mg/g·DW和1.01 mg/g·DW。绿原酸和异牡荆苷含量是引起四种产品中总黄酮含量差异的主要因素。本研究结果为白花败酱的后续开发利用提供理论依据。

To optimize the appropriate deep processing technique for P. villosa, four different techniques were adopted to make P. villosa. The sensory quality, nutritional quality, functional active components and flavonoid constituents were evaluated. Results showed that different processes could greatly affect the quality of P. villosa tea. Specifically, the control sample dried under 70 ℃ had the highest nutritional and pigment ingredient contents, and their water extract, free amino acid, chlorophyll and carotenoid content were 59.15%, 417.34 μg/g·DW, 7.63 mg/g·DW and 1.07 mg/g·DW, respectively. Compared to the other methods, the sensory quality of the sample with microwave blanching was the best and had a total points of 92.16. The saponin content was the highest, 13.08 mg/g·DW. The boiling water blanching led to the highest polysaccharide, total phenols and total flavonoid contents: 39.00 mg/g·DW, 29.39 mg/g·DW and 61.45 mg/g·DW, respectively. Unblanched products were poorer than those having undergone microwave and boiling water blanching in terms of the sensory quality and nutritional ingredient, which had the lowest functional active component contents. Compared to the control sample with the chlorogenic acid and isovitexin content of 12.77 mg/g·DW and 1.01 mg/g·DW, the flavonoid constituent analysis of the four products by HPLC showed that the boiling water blanching led to the highest chlorogenic acid and isovitexin contents (64.67 mg/g·DW and 3.50 mg/g·DW respectively); followed by the microwave blanching (34.62 mg/g·DW and 1.88 mg/g·DW respectively). The chlorogenic acid and isovitexin contents were the major factors causing the differences in the total flavonoid content in the four products. A theoretical basis for the follow-up development and utilization of P. villosa Juss was provided in this work.

湖北省技术创新专项（2016-19H009）；湖北省自然科学基金项目（2017CFB235）；湖北省教育厅科技项目（Q20182802）；糖尿病专项（2016-18XZ02）；湖北科技学院博士启动基金项目(2016-19XB002)