Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea

被引：0

作者：

Ma J. ^{[1
,2
]}

Zhang T. ^{[3
]}

Zhao W. ^{[4
]}

Liu Y. ^{[1
]}

Zhang Y. ^{[4
]}

Ma Z. ^{[3
]}

Wang C. ^{[5
]}

Wang J. ^{[1
,2
]}

机构：

[1] College of Food and Biological Engineering, Chengdu University, Chengdu

[2] Sichuan Institute for Translational Chinese Medicine, Sichuan Academy of Chinese Medicine Sciences, Key Laboratory of Biological Evaluation of Quality of Traditional Chinese Medicine, National Administration of Traditional Chinese Medicine, Key Laboratory

[3] Tea Research Institute, Sichuang Agricultural Sciences, Chengdu

[4] Department of Medicine, Tibet University, Lhasa

[5] Wumengshan Industrial Technology Branch of Sichuan Academy of Chinese Medical Sciences, Sichuan Junlian County Traditional Chinese Medicine Development Center, Yibin

来源：

Science and Technology of Food Industry | 2024年 / 45卷 / 12期

关键词：

fixation; Polygonatum cyrtonema; substitute tea; tender bud; volatile components;

D O I：

10.13386/j.issn1002-0306.2023100030

中图分类号：

学科分类号：

摘要：

With Polygonatum cyrtonema tender buds as subjects, Polygonatum cyrtonema tender bud tea was prepared using the technology for processing flat green tea after fixation by microwave, pan frying and steaming, respectively. The effects of different fixation methods on the quality of Polygonatum cyrtonema tender bud tea was then explored through physicochemical composition, color and gloss of tea broth, volatile aroma component analysis and organoleptic evaluation. The results showed that the Polygonatum cyrtonema tender bud tea prepared by microwave fixation not only presented good organoleptic properties, but also had the highest contents of water extract, soluble sugar, tea polyphenols and total flavonoids, 48.04%, 14.49%, 1.32% and 1.66%, respectively. A total of 84 volatile olfactory compounds were detected in Polygonatum cyrtonema tender bud tea prepared by the three different fixation methods, mainly consisting of aldehydes (12 types), ketones (11 types), olefins (10 types), alcohols (8 types) and esters (8 types). There were 10, 12 and 7 key aroma components in Polygonatum cyrtonema tender bud tea with microwave, pan frying and steaming fixation, respectively. Among them, ethyl butyrate was a unique key aroma component to microwave fixation, while heptanal, pentanal, hexanal and 1-pentanol were the key aroma components unique to pan frying fixation. Overall, there are differences in the quality of Polygonatum cyrtonema tender bud tea prepared by different fixation methods, among which microwave fixation is more suitable for the preparation of Polygonatum cyrtonema tender bud tea. © The Author(s) 2024.

引用

页码：275 / 284

页数：9

共 41 条

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