Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea
Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea
复制标题
微波干燥对杜仲花茶功能成分含量的影响
DOI：
10.1016/j.indcrop.2011.03.026
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发表时间：
2011-07-01
影响因子：
5.9
通讯作者：
Guo, Ying
中科院分区：
文献类型：
--
作者：
Dong, Juane;Ma, Xihan;Guo, Ying
以杜仲雄花为原料，从微波输出功率和微波处理时间两个方面，系统研究了微波干燥对杜仲雄花中总黄酮、绿原酸、桃叶珊瑚甙和京尼平甙酸等功效成分含量的影响。从茶叶品质的角度，对微波干燥与茶叶生产中常用的常规干燥方法，如烤盘干燥和烘箱通风烘烤干燥进行了比较。结果表明，微波干燥法能最大限度地保留其功能成分。感官品质进一步比较表明，微波干燥方式下，花蕊形状完整，色泽翠绿，茶汤清新，具有浓郁的杜仲雄花香味。(C)2011 Elsevier B.V.保留所有权利。
In order to make male flower tea of Eucommia ulmoides, this paper systematically investigated the effects of microwave drying, a newly emerging drying method, on the contents of functional constituents contained in the flower (such as total flavonoids, chlorogenic acid, aucubin and geniposidic acid) from the aspects of microwave output power and time of treatment. A comparison was conducted in the view of tea quality between microwave drying and conventional drying methods used in tea manufacturing, such as pan baking drying and oven ventilation baking drying. The results indicated that microwave drying method could maximally maintain the functional constituents. Further comparison on sensory quality showed that by microwave drying mode, the shape of the stamens of the flower was intact, the color was greenish, the liquor of the flower tea was fresh with strong Eucommia male flower flavor. (C) 2011 Elsevier B.V. All rights reserved.