作 者：
李铁柱;张晓丽;周华杰;孙紫轩;杨其训;张立华
单 位：
枣庄学院食品科学与制药工程学院;枣庄市第八中学
关键词：
石榴(Punica granatum L.);品种;石榴叶茶;品质特性
摘 要：
为加工优质石榴(Punica granatum L.)叶茶叶提供科学依据,以9个石榴品种的嫩叶为原料,采用绿茶传统制作工艺分别制得石榴叶茶叶;感官评定各茶样的品质,通过紫外分光光度法及高效液相色谱法对样品中的总酚、儿茶素、鞣花酸成分进行定量分析。结果显示,不同石榴品种所制茶叶品质存在较大差异,总酚、儿茶素、鞣花酸含量也各不相同,其中品种岗榴的总酚含量最高,为191.65 mg/g,大红袍含量最低,为75.53 mg/g;四川青皮的儿茶素含量最高,为7.52 mg/g,含量最低的是观赏石榴,仅为2.98 mg/g;突尼斯软子的鞣花酸含量最高,为4.76 mg/g,大红袍的含量最低,为1.88 mg/g。综合感官评定与化学成分分析结果,石榴品种三白的叶片制茶品质最佳,其次是枣庄青皮、四川青皮和甜绿子。
译 名：
Comparative Study on Quality Characteristics of Different Varieties of Pomegranate Leaf Tea
作 者：
LI Tie-zhu;ZHANG Xiao-li;ZHOU Hua-jie;SUN Zi-xuan;YANG Qi-xun;ZHANG Li-hua;School of Food Science and Pharmaceutical Engineering ,Zaozhuang University;No.8 Middle School of Zaozhuang;
关键词：
pomegranate(Punica granatum L.);;variety;;pomegranate leaf tea;;quality characteristics
摘 要：
In order to provide a scientific basis for processing high quality pomegranate(Punica granatum L.) leaf tea,the pomegranate leaves of 9 varieties were processed to green tea using the traditional production process. The sensory quality of the tea samples was evaluated,the content of total phenol,catechin and ellagic acid in the samples were determined by UV spectrophotometry and HPLC. The results showed that the quality of different varieties of pomegranate leaf tea is different,the contents of total polyphenols,catechins and ellagic acid are not identical to each other. Among them,Gangliu has the highest total phenol content at 191.65 mg/g,while Dahongpao has the lowest at 75.53 mg/g;Sichuanqingpi has the highest catechin content at 7.52 mg/g,while Guanshang pomegranate has the lowest at 2.98 mg/g;Tunisia soft seed has the highest ellagic acid content at 4.76 mg/g,while Dahongpao has the lowest at 1.88 mg/g. By comprehensive analysis of sensory evaluation and chemical composition,the results showed that the quality of the Sanbai pomegranate leaf tea is the best,followed by Zaozhuangqingpi, Sichuanqingpi and Tianlvzi.
