藜蒿茶加工工艺及黄酮、多糖活性成分变化研究

Study on Processing Technology and Active Components of Flavonoids and Polysaccharide of Artemisia Selengensis Turcz Tea

摘要:

以藜蒿嫩叶为原料，对藜蒿茶的加工工艺进行研究，根据感官评定结果和测定不同处理条件下藜蒿茶所浸提出的黄酮和多糖含量确定选择适宜的杀青方法、干燥温度、切段长度及冲泡温度。结果表明，藜蒿茶最佳加工工艺是将新鲜的藜蒿采用锅式杀青8 min，在70~90 ℃条件下烘干，并剪切成1.50 cm长度做茶段。饮用时用较高温度的水冲泡，最好加沸水。

Abstract:

The processing technology for Artemisia selengensis Turcz-Tea was studied．Based on sensory evaluation and content of flavonoids and polysaccharides from extraction of Artemisia selengensis Turcz-Tea on different treating conditions，the effect of blanching method，drying temperature and steeping temperature were also studied. The results showed that the best processing technology was blanching the fresh Artemisia selengensis Turcz by re-drying machinery for 8 minutes，drying it at 70 ℃~90 ℃, cutting them into 2 centimeter-long segments and then adding them into boiling water．