摘要
将银杏叶提取物和罗汉果提取物分别添加到红茶发酵过程中开发功能性红茶,考查了天然提取物对发酵红茶中茶色素(茶黄素、茶红素、茶褐素)的影响。结果表明,添加罗汉果提取物进行发酵所得茶叶的茶黄素含量要高于添加银杏叶提取物和未添加提取物进行发酵的;茶红素的含量均随着发酵时间的延长先增大后下降;随着天然提取物添加量的增加茶褐素有显著提高。
The ginkgo leaf extract and Momordica grosvenori extract were added to fermentation process of black tea,in order to develop functional black tea. The effects of natural product extracts on black tea fermentation process of theaflavin,thearu-bigins,theabrownin were studied. According to the study,teaflavin content of black tea adding Momordica grosvenori extract on fermentation process was higher than that of adding ginkgo leaf extract and not added extracts of fermentation,thearubigins in-creased first and then decreased by increasing fermentation time,theabrown increased with the increase of loading amount of natural product extracts.
出处
《湖北农业科学》
2017年第6期1115-1117,共3页
Hubei Agricultural Sciences
基金
柳州市科技计划项目(2014E010405
2015E060501)
广西大学生创新创业训练计划资助项目
关键词
银杏叶提取物
罗汉果提取物
红茶
发酵
ginkgo leaf extract
Momordica grosvenori extract
black tea
fermentation
