Changes of bioactive composition and concentration in loquat flower extracted with water/Chinese Baijiu

文献类型： 外文期刊

第一作者： Shen, Zhebin

作者： Shen, Zhebin;Chen, Junwei;Zhu, Jieli;Yu, Haixia;Shen, Zhebin

作者机构：

关键词： Flowering stage; Loquat flowers; Active ingredients; Antioxidant capacity; Chinese Baijiu; Extraction

期刊名称：HELIYON （ 影响因子：4.0； 五年影响因子：4.1 ）

ISSN：

年卷期： 2023 年 9 卷 4 期

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收录情况： SCI

摘要： Loquat is a high-value fruit tree with medicine and fruit homology. Loquat flowers with special fragrance, strong cold resistance and rich in various bioactive components, are valuable agri-cultural auxiliary products and have been widely used for making floral teas and beverages in recent years. In this study, we found the concentration of active components increased from the floral buds to initial flowers along with flower development, the bioactives of initial flowers were the richest in four flowering stages, and loquat flowers contained major volatile components such as alcohols, aldehydes and esters, which are the source of fragrance. When extract with hot water, the most efficient method was 80 degrees C for 30 min or boiling water within 2 h. For Baijiu (56% Vol), the best solid-to-liquid ratio was 3:100 (Dry flower: Baijiu) in 6-12 h. Baijiu achieved higher bioactive content than water extraction, the amygdalin concentration in Baijiu reached 0.3 mg/ mL.

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