本文已被：浏览 3218次 下载 2242次
投稿时间：2022-09-21
投稿时间：2022-09-21
中文摘要: 以沙棘叶为研究对象，在茯茶的“发花”工艺基础上，采用人工植入的方式将Eurotium amstelodami BSX001孢子悬浮液接种9月份采摘的沙棘鲜叶，制备新型的沙棘叶发酵茶，通过感官审评得知“发花”能够赋予沙棘叶新的风味。沙棘叶经发酵后总黄酮由发酵前的（19.37±0.67）mg RT/g提高到（36.62±1.01）mg RT/g，总酚由（44.61±0.82）mg GAE/g提高到（58.54±1.32）mg GAE/g，每 100 g沙棘叶茶中含异鼠李素（58.37±0.87）mg、槲皮素（64.14±0.91）mg、山奈酚（45.24±1.62）mg，这些黄酮苷元在未发酵沙棘叶中含量极低。另外试验表明沙棘“发花”后抗氧化、降脂活性都有明显提高。
Abstract:Using seabuckthorn leaves as raw materials，a new type of fermented tea was prepared by inoculating aspore suspension of Eurotium amstelodami BSX001 into fresh seabuckthorn leaves picked during September，basedon the 'flowering' process of Fu tea. A sensory evaluation revealed that 'flowering' can give seabuckthorn leaves anew flavor. After fermentation，the total flavonoids of seabuckthorn leaves increased from（19.37±0.67）mg RT/g to（36.62±1.01）mg RT/g，and total phenols increased from（44.61±0.82）mg GAE/g to（58.54±1.32）mg GAE/g.There was also（58.37±0.87）mg of isorhamnetin，（64.14±0.91）mg of quercetin，and（45.24±1.62）mg ofkaempferol per 100 g of seabuckthorn leaves tea. These flavonoid aglycones were negligible in unfermentedleaves. In addition，the antioxidant and lipid -lowering activity were significantly improved in the 'flowering'seabuckthorn.
keywords: seabuckthorn leaves Eurotium amstelodami flavonoid aglycones antioxidant activity lipid-lowering activity
文章编号：202224017 中图分类号： 文献标志码：
基金项目:国家重点研发计划项目（2018YFC1604105-5）；工业生物技术教育部重点实验室开放课题（KLIB-KF201510）
引用文本：
津ICP备20000603号-1