关键词: 蕲艾嫩叶；品种差异；感官评价；营养成分；活性成分

Abstract: In order to determine the optimal harvest time and the most suitable Qiai variety for culinary use, this study employed high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and compositional analysis to compare sensory attributes, physicochemical indicators, nutritional components, and active constituents among tender leaves of seven Qiai cultivars harvested at five time points over an annual growth cycle. We identified 988 volatile and 2 340 non-volatile compounds in the tender leaves of Qiai. The leaves harvested in April exhibited low fiber content, high nutritional value, tender texture, and rich flavor, indicating that this period was optimal for harvest. Among these seven cultivars, Qite 2 exhibited a sweet aftertaste without astringency, good palatability, low crude fiber and thujone contents, and high nutritional value, making it an ideal resource for developing Qiai-based food products. This study provides a robust scientific foundation for the selection of edible Artemisia argyi varieties and the optimal harvest period.

Key words: tender leaves of Artemisia argyi cv. Qiai; varietal differences; sensory evaluation; nutritional components; active constituents