“罗布麻”茶品质、泡茶工艺等的探讨与罗布麻再生体系构建生物学；植物学专业论文.docxVIP

Ab Abstract IV IV extract, free amino acids, polyphenol and total flavonoid of P. hendersonii tea were higher than those of A. venetum tea, and its scavenging abilities on .OH and DPPH were also significantly stronger than those of A. venetum tea. According to above results, we can see that leaves of P. hendersonii can take the place of leaves of A. venetum to be made into health care tea to a certain degree. Further, we investigated the effects of water temperature, infusion time and times of P. hendersonii tea to find the best infusion method. Results demonstrated that the best brewing method for 1.5 g long-shaped P. hendersonii tea in 250 mL water was as follows: water temperature 95 ℃, brewing time 9 minutes and brewing times once, which was the same as that of A. venetum long-shaped tea. When brewed under this condition, both the scavenging abilities on DPPH and total flavonoid content of tea infusion were the hightest. Although the scavenging abilities on DPPH and content of total flavonoid of P. hendersonii tea are higher than that of A. venetum, its infusion could not reach the level of the latter one under the same condition. If long-shaped P. hendersonii tea was brewed continuously for three times under the optimized brewing condition, only 41 % of active substance scavenging DPPH could be brewed out. But if the long-shaped tea was grinded and brewed by the same way, 83 % of the active substance scavenging DPPH could be brewed out, and other nutrient substances, such as polyphenols and soluble protein, were brewed out more, too. These results suggested that the healthy effectiveness of P. hendersonii tea could be greatly improved after the tea being grinded. The quality of A. venetum tea is close related with that of its raw materials. Results from this part showed that teas made by raw materials picked from different periods, from June to September in Altay Xinjiang, were different with each other. The appropriate tea-picking period for green leaves is in