陈玮琳 吴桂君 马一凡 杨慧玲

摘要 [目的]提高文冠果叶的经济价值，优化文冠果绿茶制作工艺。[方法]以文冠果叶为原料开发绿茶，采用手工锅式杀青和蒸汽杀青2种不同杀青方式，筛选不同的杀青温度和杀青时间，以优化文冠果绿茶的加工工艺;通过对茶样外形、汤色、香气、滋味和叶底5方面进行感官审评，筛选出每种不同杀青工艺中的最优组。[结果]手工锅式杀青的炒青温度为180 ℃，炒青时间为2 min的茶样品质最佳;蒸汽杀青的蒸青温度为118 ℃，蒸青时间4 min的茶样品质最佳;炒青绿茶和蒸青绿茶相较于鲜叶，水浸出物含量分别增加了538%、59.2%，茶多酚含量分别降低了26.7%、33.3%，游离氨基酸含量分别降低了32.7%、33.2%，黄酮含量增幅不明显。[结论]文冠果叶可以加工成绿茶，并具有较高的茶叶品质。

关键词 文冠果;绿茶;炒青;蒸青

中图分类号 TS 272.5+1  文献标识码 A  文章编号 0517-6611（2021）15-0162-04

Abstract [Objective]To improve the economic value of  Xanthoceras sorbifolia  leaves， to optimize the processing technology of  Xanthoceras sorbifolia  green tea. [Method] Xanthoceras sorbifolium   leaves were used as raw materials to develop green tea. Two different methods of manual pot and steam were used to screen different temperature and time to optimize the processing technology of  Xanthoceras sorbifolium  green tea. Through the sensory evaluation of dry tea shape， tea infusion color， aroma， taste and infused leaf， the highest quality group was selected. [Result]The results showed that the best quality of panfiring green tea was with the firing temperature of 180 ℃， and firing time of 2 minutes. The best quality of the steamfiring green tea was with the firing temperature of 118 ℃， and steaming time of 4 minutes. Compared with fresh leaves， the water extract content of the panfiring green tea and steamfiring green tea increased by 53.8% and 59.2%;the content of tea polyphenols was reduced by 26.7% and 33.3%， and the content of free amino acids was reduced by 32.7% and 33.2% ;the increase of flavonoid content was not obvious. [Conclusion]The  Xanthoceras sorbifolium  leaves can be processed into green tea with high quality.

Key words  Xanthoceras sorbifolium ;Green tea;Pan firing;Steam firing

基金項目 2020年自治区级大学生创新创业计划项目（S202013820016）。

作者简介 陈玮琳（1989—），女，宁夏银川人，助教，硕士，从事食品质量与安全研究。

*通信作者，副教授，硕士，从事食品质量与安全研究。

收稿日期 2020-11-24;修回日期 2021-02-05

文冠果（ Xanthoceras sorbifolium  Bunge）是我国特有的木本油料植物，为无患子科文冠果属植物，主要分布在内蒙古、辽宁、陕西、甘肃、宁夏、山东、河南等省（区）[1-2]。近年来，国内外对文冠果的研究主要集中在育苗、种植和榨油等方面[3-5]。然而，文冠果叶片中含有丰富的氨基酸、皂苷、挥发油和黄酮类化合物，具有一定的生理活性和较高的开发价值[6-8]。

每年文冠果叶都是自然脱落，尚未被充分的开发利用，造成一定的资源浪费，而植物的叶子除了具有某些功能外，还含有可溶性糖、维生素、氨基酸、香豆素类、类黄酮、单宁和其他活性物质，具有很高的营养价值和保健功能[9-10]。……