白喜婷,朱文学,廉小梅.杀青和初炒对杜仲绿茶中绿原酸和总黄酮的影响[J].农业机械学报,2009,40(1):132-136.
.[J].Transactions of the Chinese Society for Agricultural Machinery,2009,40(1):132-136.
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杀青和初炒对杜仲绿茶中绿原酸和总黄酮的影响   [下载全文]
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DOI:10.3969/j.issn.1000-1298.[year].[issue].[sequence]
中文关键词:  杜仲绿茶  杀青  初炒  绿原酸  总黄酮
基金项目:
白喜婷  朱文学  廉小梅
河南科技大学
中文摘要:采用液相色谱法和分光光度法分别测定了不同杀青方式、不同初炒温度和初炒时间对杜仲绿茶中绿原酸和总黄酮含量的影响。结果表明,杀青后绿原酸和总黄酮含量明显降低,沸水烫漂使绿原酸和总黄酮含量下降最多,其次是烘青和蒸汽杀青,微波杀青效果最好。通过单因素试验和二次通用旋转组合设计试验表明,初炒温度和初炒时间对绿原酸和总黄酮的含量有明显影响。初炒后绿原酸含量下降,总黄酮含量升高,超过200℃后总黄酮含量降低。当初炒时间为9min,初炒温度为130℃时,绿原酸和总黄酮的质量分数达到最高,分别为
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Abstract:1.54 %和0.58%。The effect of different fixing methods, drying temperature and duration on the content of chlorogenic acid and flavonoids in Eucommia green tea were measured using high performance liquid chromatography and spectrophotometry respectively. The results show that chlorogenic acid and total flavonoid content decrease significantly after fixing. Microwave fixing was the best fixing mode, next came the dry fixing and steam fixing, and the largest decline of the activity contents was caused by blanching of boiling water. The optimum microwave fixing conditions were 800W and 1min. The single factor and quadratic general rotation design experiments suggested that roast temperature and duration affect the active ingredient obviously. After drying, the chlorogenic acid content decrease, and the total flavonoid content increase, but total flavonoid content decrease when the temperature exceeds 200℃. When the duration of drying was 9 minutes and the temperature was 130℃, the content of chlorogenic acid and the flavonoid reached maximum of 1.54% and 0.58% respectively. 

Transactions of the Chinese Society for Agriculture Machinery (CSAM), in charged of China Association for Science and Technology (CAST), sponsored by CSAM and Chinese Academy of Agricultural Mechanization Science(CAAMS), started publication in 1957. It is the earliest interdisciplinary journal in Chinese which combines agricultural and engineering. It always closely grasps the development direction of agriculture engineering disciplines and the published papers represent the highest academic level of agriculture engineering in China. Currently, nearly 8,000 papers have been already published. There are around 3,000 papers contributed to the journal each year, but only around 600 of them will be accepted. Transactions of CSAM focuses on a wide range of agricultural machinery, irrigation, electronics, robotics, agro-products engineering, biological energy, agricultural structures and environment and more. Subjects in Transactions of the CSAM have been embodied by many internationally well-known index systems, such as: EI Compendex, CA, CSA, etc.

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