Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves

被引：20

作者：

Gao, Ying ^{[1
]}

Wang, Jie-Qiong ^{[1
,2
]}

Fu, Yan-Qing ^{[1
]}

Yin, Jun-Feng ^{[1
]}

Shi, John ^{[3
]}

Xu, Yong-Quan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Natl Engn Res Ctr Tea Proc, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat,Minist Agr, 9 South Meiling Rd, Hangzhou 310008, Peoples R China

[2] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

[3] Agr & Agri Food Canada, Guelph Food Res Ctr, Guelph, ON N1G 5C9, Canada

来源：

FOOD CHEMISTRY | 2020年 / 316卷

基金：

中国国家自然科学基金;

关键词：

Castanopsis lamontii; Chemical composition; Sensory quality; Antioxidant; Anti-inflammation; BITTER TASTE; ANTIOXIDANT;

D O I：

10.1016/j.foodchem.2020.126370

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.

引用

页数：9

共 26 条

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