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Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea

文献类型： 外文期刊

作者： Li, Jun 1 ; Gong, Yuhong 1 ; Li, Jinwei 1 ; Fan, Liuping 1 ;

作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

3.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

4.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China

关键词： Stir-frying; Flos Sophorae Immaturus tea; Polyphenols; Flavor; Xanthine oxidase; Rutin; Quercetin

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.3； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2023 年 116 卷

页码：

收录情况： SCI

摘要： Low-temperature drying is the mainstream method of Flos Sophorae Immaturus (FSI) tea processing, while the advantages of stir-frying treatment were illustrated in this study. Herein, the reasons for stir-frying treatment improving the main quality indicators of FSI were clarified by measuring the changes in color difference, flavor, and polyphenol composition during the stir-frying process, as well as the xanthine oxidase inhibitory activity. The results showed that the color of FSI became more attractive after stir-frying at appropriate conditions (160-200 degrees C for 20-40 min). A total of 75 volatile compounds were identified by GC-MS, and the main volatiles were aldehydes (42.8%) and heterocyclic (16.7%) after stir-frying treatment at 200 degrees C for 20 min, which played a considerable role in the flavor of stir-fried FSI. Meanwhile, the main volatiles of stir-fried FSI tea screened out by the Flash GC E-nose were furaneol, 2-pentylfuran, 3-methylheptane, 3-furaldehyde, 2,5-dimethylfuran, etc. Additionally, the quercetin, kaempferol, and isorhamnetin content gradually increased after stir-frying treatment, which improved the xanthine oxidase inhibitory activity of FSI.

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