不同加工工艺对蒲公英叶茶品质及抗氧化活性的影响

以蒲公英叶为研究对象，分别利用传统工艺、渥堆发酵以及添加β-葡萄糖苷酶发酵工艺加工成蒲公英绿茶和红茶，并通过汤色色差评价、功能性成分定量分析、香气组分分析、抗氧化能力分析以及感官评价，以期确定蒲公英叶茶加工的最佳工艺。经过β-葡萄糖苷酶发酵的蒲公英叶茶能获得较佳的汤色品质，未经过发酵工艺的蒲公英绿茶能保留较高的黄酮、多糖以及蛋白质成分，分别为1.42%、7.23%以及1.81%。未添加β-葡萄糖苷酶渥堆发酵的蒲公英红茶含有最多嗅感化合物，包括糠醇、5-甲基呋喃醛、大茴香醛、乙酸甲酯、苯乙酸甲酯、2-乙基丁酸、2-甲基四氢呋喃-3-酮、2,3-辛二酮等18种特有香气物质，主要表现为甜香、山楂、可可、肉类、爆米花等令人愉快的香气，为其获得较高感官评价香气评分奠定了物质基础，且其总抗氧化能力、DPPH清除率以及羟基自由基清除率分别为3.87 mmol/L FeSO₄·7H₂O、73.99%和34.21%，具有显著性的抗氧化能力。不同加工工艺制作的蒲公英叶茶品质及抗氧化活性存在差异性，其中渥堆发酵工艺较为适合蒲公英叶茶的制作。

Effects of Different Processing Techniques on the Quality and Antioxidant Capacity of Dandelion Leaf Tea

In order to find the best processing technique for dandelion leaf tea, dandelion leaves were processed in a traditional process, heap fermentation and β-glycosidase enzymes fermentation to be dandelion green tea and black tea, respectively. The tea samples were subjected to color evaluation, the content of functional ingredients, aroma components and antioxidant capacity analysis, and sensory evaluation. Dandelion leaf tea fermented with β-glucosidase can obtain better color quality, while dandelion green tea without a fermentation process can retain higher content of flavonoids (1.42%), polysaccharides (7.23%), and protein (1.81%). Dandelion black tea fermented without β-glucosidase (PB) contained the most olfactory compounds, with 18 kinds of unique aroma substances (furfuryl alcohol, 5-methylfuran aldehyde, anisaldehyde, methyl acetate, methyl phenylacetate, 2-ethyl butyric acid, 2-methyltetrahydrofuran 3-ketone and 2,3-octanedione, etc). The tea mainly showed sweet, hawthorn, cocoa, meat, popcorn, and other pleasant aromas, resulting in its high aroma score of sensory evaluation. Moreover, T-AOC, DPPH·, and ·OH scavenging rates of PB were 3.87 mmol/L FeSO₄·7H₂O, 73.99% and 34.21%, respectively, with significant antioxidant capacity. The quality of dandelion leaf tea produced by different processing technology was different, and the heap fermentation technology would be more suitable for the production of dandelion leaf tea.