Effects of Different Fixation Methods on the Quality of <i>Polygonatum cyrtonema</i> Tender Bud Tea

MA Jiali; ZHANG Ting; ZHAO Wenhui; LIU Yunteng; ZHANG Yichi; MA Zeqiang; WANG Cheng; WANG Jianbo

doi:10.13386/j.issn1002-0306.2023100030

Volume 45 Issue 12

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(12): 275-284. > DOI: 10.13386/j.issn1002-0306.2023100030

MA Jiali, ZHANG Ting, ZHAO Wenhui, et al. Effects of Different Fixation Methods on the Quality of Polygonatum cyrtonema Tender Bud Tea[J]. Science and Technology of Food Industry, 2024, 45(12): 275−284. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100030.

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

MA Jiali^{1, 2,},
ZHANG Ting^3, ,,
ZHAO Wenhui⁴,
LIU Yunteng¹,
ZHANG Yichi⁴,
MA Zeqiang³,
WANG Cheng⁵,
WANG Jianbo^{1, 2, ,}

1.
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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 of TCM Translational Medicine of Sichuan Province, Sichuan Daodi Medicine System Development Engineering Technology Research Center, Sichuan Engineering Research Center of Formation Principle and Quality Evaluation of Daodi Medicine, Chengdu 610041, China
3.
Tea Research Institute, Sichuang Agricultural Sciences, Chengdu 610066, China
4.
Department of Medicine, Tibet University, Lhasa 850000, China
5.
Wumengshan Industrial Technology Branch of Sichuan Academy of Chinese Medical Sciences, Sichuan Junlian County Traditional Chinese Medicine Development Center, Yibin 645250, China

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Received Date: October 08, 2023
Available Online: April 19, 2024

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Abstract

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.
- Polygonatum cyrtonema,
- tender bud,
- fixation,
- substitute tea,
- volatile components

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References

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Science and Technology of Food Industry

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

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