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中国农学通报 ›› 2019, Vol. 35 ›› Issue (36): 61-66.doi: 10.11924/j.issn.1000-6850.casb18070063

所属专题: 园艺

• 林学 园艺 园林 • 上一篇    下一篇

海棠优系制茶的品质研究

黄翠香   

  1. 山东省潍坊市临朐县农村能源环境保护办公室
  • 收稿日期:2018-07-13 修回日期:2019-03-22 接受日期:2019-03-25 出版日期:2019-12-26 发布日期:2019-12-26
  • 通讯作者: 黄翠香
  • 基金资助:
    农业部现代农业产业技术体系专项(CARS-28);科技部公益性行业(农业)科研专项(201303093)。

Crabapple Superior Tea: Quality Research

  • Received:2018-07-13 Revised:2019-03-22 Accepted:2019-03-25 Online:2019-12-26 Published:2019-12-26

摘要: [目的]对三种海棠优系以及对照平邑甜茶所制四种茶的品质进行研究,明确海棠茶的开发价值。[方法]于2015年4月,在山东农业大学园艺实验站苹果中心采集四种海棠的芽尖,制作过程仿照绿茶工序,通过晾晒、杀青、揉捻、烘干几个步骤将海棠叶制作成茶,通过国家标准方法对茶样进行感官审评,以及茶多酚、黄酮、可溶性糖、氨基酸、水浸出物、干物质含量等几种理化指标的测定。[结果]试验结果表明,海棠茶各项内含物含量丰富,感官评审较优,且海棠茶叶外形独特,呈现深紫色的卷曲状,用沸水冲开后,茶汤也呈现出淡紫色。[结论]综上所述我们应对海棠茶进行更深程度的开发以及研究,从而加大海棠的利用价值。

关键词: 甲氰菊酯, 甲氰菊酯, 降解菌, 降解特性, 土壤修复

Abstract: The qualities of 3 kinds of crabapple tea and the Malus hupehensis Rehd were studied to clarify the development value of crabapple tea. 4 kinds of crabapple buds were harvested from The Apple Center of the Horticultural Experiment Station of Shandong Agricultural University, and made into tea by steps of suncuring, deactivation of enzymes, rolling and drying following the production process of green tea; and the sensory evaluation for crabapple tea was carried out by using the national standard method, and the physicochemical indexes were determined, such as tea polyphenols, flavonoids, soluble sugar, amino acids, water extracts, dry matter content and so on. The results showed that: the contents of all kinds of inclusions of crabapple tea were rich and the tea had an excellent sensory, in addition, the crabapple tea had unique shape of dark purple curl, and the tea soup appeared to be pale purple after boiling with boiled water. In conclusion, crabapple tea has a value for further research and development.

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