石榴茶不同加工工艺对抗氧化活性的影响.rar

摘要:本实验选取新鲜石榴叶为原料，研究蒸汽、微波、漂烫的杀青工艺和60min、120min、180min、240min、300min的发酵工艺。对石榴茶抗氧化性的影响，利用醇提发对石榴叶中的多酚类物质进行提取，对石榴茶粗提液的还原力、清除超氧阴离子、抑制脂质过氧化反应、清除羟基自由基和清除亚硝酸钠的能力进行了初步研究和探讨。结果表明：石榴叶采用蒸汽杀青为较佳的杀青方式，工艺条件为：杀青叶量3.0g、杀青时间4.0min。最佳发酵条件为：发酵温度28℃、发酵时间120min具有较高的抗氧化性。跟市售的石榴茶比较各项指标较好，所以通过加工出来的石榴叶抗氧化性较强。

关键词 石榴茶；不同工艺；杀青；发酵；抗氧化性

Abstract:This experiment chooses fresh pomegranate leaf as raw material, study the fixation process (steam, microwave, blanching) and the fermentation process (fermentation time: 60min, 120min, 180min, 240Min, 300min) changes on pomegranate tea antioxidant activity, use of alcohol and extraction of polyphenol in pomegranate leaves, reducing power, the pomegranate tea extract scavenging, inhibition of lipid peroxidation, superoxide anion scavenging hydroxyl radicals and sodium nitrite were studied and discussed. The results show that: pomegranate leaf by steaming for better fixation methods, conditions were: the amount of 3.0g, de-enzyming leaf fixing time 4.0min. The optimal fermentation conditions for: antioxidant fermentation temperature 28 ℃, fermentation time 120min has higher

Keywords Guava tea  Different process  Fixation  Fermentation  Antioxidation