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Effects of different fixation and drying methods on the quality of Dimocarpus longan scented tea

文献类型： 外文期刊

作者： Huang, Shilian 1 ; Guo, Ziye 1 ; Lv, Xinmin 1 ; Wei, Junbin 1 ; Han, Dongmei 1 ; Guo, Dongliang 1 ; Li, Jianguang 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Prov Key Lab Sci & Technol Res Fruit Tre, Inst Fruit Tree Res,Minist Agr & Rural Affairs, Guangzhou 510640, Peoples R China

关键词： Dimocarpus longan; Longan scented tea; Fixation and drying; Antioxidant component

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2024 年 210 卷

页码：

收录情况： SCI

摘要： Scented tea has been demonstrated to possess favourable pharmacological properties and exert a range of beneficial effects on human health. Longan flowers (Dimocarpus longan) are rich in nutrients and have a strong aroma; however, to date, no studies have reported the production of scented tea from longan flowers. The present study sought to investigate the impact of varying fixation and drying methods on the nutritional and antioxidant components of longan flowers. The findings indicated that, with the exception of free amino acids, the contents of other components in longan flowers were not affected by the different drying methods. Longan flowers subjected to steam fixation had higher average content of polyphenols and flavonoids, resulting in higher antioxidant and reducing power capacity. Therefore, this study examined the quality of longan scented tea prepared using different fixation and drying methods, promoted further processing of longan scented tea, and provided a reference to comprehensively utilize longan scented tea for benefiting human health.

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