不同時期梨棗葉茶品質的差異性分析

徐變娜，王 敏，曹 靜，李翠麗

（西北農林科技大學，食品科學與工程學院，陜西楊凌712100）

不同時期梨棗葉茶品質的差異性分析

徐變娜，王 敏*，曹 靜，李翠麗

（西北農林科技大學，食品科學與工程學院，陜西楊凌712100）

目的：研究梨棗葉茶感官、滋味、色澤及營養品質隨采收時期的變化規律。方法：采收五月至八月間五個時段的梨棗嫩葉，利用炒青工藝制茶，對棗葉茶進行感官評定，測定其水浸出物、可溶性糖、茶多酚、咖啡堿、氨基酸、礦質元素、總抗壞血酸以及葉綠素含量。結果：不同時期制成的棗葉茶水浸出物含量無顯著差異（p＞0.05），可溶性糖、游離氨基酸、茶多酚及抗壞血酸含量都表現出顯著差異（p＜0.05），由于咖啡堿含量極低，可視為未檢出。此外梨棗葉茶具有高礦質元素Zn和Fe以及高VC含量的特點。最終五月份的梨棗葉茶條索緊細、色澤嫩綠，湯色明亮、滋味鮮醇，整體品質最好，水浸出物、游離氨基酸、茶多酚、可溶性糖和VC含量分別為41.82%、8.99%、5.64%、114.72mg/g和136.5mg/100g；六月份葉茶干茶色澤和茶湯滋味次之，七月和八月份葉茶干茶色澤和茶湯滋味最差。結論：五月份是梨棗葉茶收獲制茶的的最佳時期，棗葉茶作為一種礦物質、維生素營養豐富，且無咖啡堿的新型茶葉極具開發潛力。

梨棗葉茶，不同時期，感官品質，營養品質

Abstract：Objective：The changing pattern of sensorial quality of flavor，color etc.，and nutritional quality character with the change of different growing stages.Methods：Tender leaves of pear jujube trees were selected in five growing stages from May to August，following by pan-firing to produce the tea，and the sensory evaluation，content of water extract，soluble sugar，tea polyphenol，caffeine，amino acids，mineral elements，ascorbic acid and chlorophyll were investigated.Results：No significant difference was found in the content of water extract（p＞0.05），while the content of soluble sugar，amino acids，tea polyphenol and ascorbic acid significantly varied among stages（p＜0.05）.And the content of caffeine was in a rather low content which could be reported as not detected.Additionally，the pear jujube leaf tea contained high amount of Zn，Fe and Vitamin C.The tea in May possessed tight and thin strip，vivid green color，clear soup，fresh and pure taste with the best overall quality.The content of soluble sugar，amino acids，tea polyphenol，soluble sugar and ascorbic acid were 41.82% ，8.99%，5.64%，114.72mg/g and 136.5mg/100g，respectively.The colour and taste of tea of June was in the second place，and the worst found in July and August.Conclusions：Leaves for tea making were best in May，and jujube leaf tea was with great potential of new tea development with rich content of minerals and Vitamins，and no content of caffeine.

Key words：pear jujube-leaf tea；different growth stages；sensory quality；nutritional quality

梨棗（Zizyphus jujube Mill.cv.Lizao），又名脆棗或者大鈴棗，是鮮食紅棗中的一個優良品種。近年來隨著陜北黃土丘陵地區退耕還林政策的推行，人們利用現代滴灌技術興建梨棗矮化密植園，生產的山地紅棗取得了良好的經濟效益和生態效益。……