Comparative Study on Quality Characteristics of Different Varieties of Pomegranate Leaf Tea

doi:10.14088/j.cnki.issn0439-8114.2018.12.021

Abstract

Abstract: In order to provide a scientific basis for processing high quality pomegranate（Punica granatum L.） leaf tea,the pomegranate leaves of 9 varieties were processed to green tea using the traditional production process. The sensory quality of the tea samples was evaluated,the content of total phenol,catechin and ellagic acid in the samples were determined by UV spectrophotometry and HPLC. The results showed that the quality of different varieties of pomegranate leaf tea is different,the contents of total polyphenols,catechins and ellagic acid are not identical to each other. Among them,Gangliu has the highest total phenol content at 191.65 mg/g,while Dahongpao has the lowest at 75.53 mg/g;Sichuanqingpi has the highest catechin content at 7.52 mg/g,while Guanshang pomegranate has the lowest at 2.98 mg/g;Tunisia soft seed has the highest ellagic acid content at 4.76 mg/g,while Dahongpao has the lowest at 1.88 mg/g. By comprehensive analysis of sensory evaluation and chemical composition,the results showed that the quality of the Sanbai pomegranate leaf tea is the best,followed by Zaozhuangqingpi, Sichuanqingpi and Tianlvzi.

Key words: pomegranate（Punica granatum L.）, variety, pomegranate leaf tea, quality characteristics

CLC Number:

S665.4：S571.1

LI Tie-zhu, ZHANG Xiao-li, ZHOU Hua-jie, SUN Zi-xuan, YANG Qi-xun, ZHANG Li-hua. Comparative Study on Quality Characteristics of Different Varieties of Pomegranate Leaf Tea[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(12): 77-80.

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