Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves
Chemical composition, sensory properties and bioactivities of Castanopsis lamontii buds and mature leaves
复制标题
拉蒙槠芽和成熟叶的化学成分、感官特性和生物活性
DOI：
10.1016/j.foodchem.2020.126370
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发表时间：
2020-06-30
期刊：
影响因子：
8.8
通讯作者：
Xu, Yong-Quan
中科院分区：
文献类型：
--
作者：
Gao, Ying;Wang, Jie-Qiong;Xu, Yong-Quan
Castanopsis lamontii在中国西南地区被用作功能性凉茶。通常，只使用芽而不是成熟的叶子。为确定成熟叶是否适合制作凉茶，对甜槠芽浸液（CLB）和成熟叶浸液（CLM）的化学成分、感官特性和生物活性进行了研究。结果表明，CLB和CLM具有相似的非挥发性成分，但所占比例不同。同时，CLB比CLM含有更多类型的挥发物，导致它们之间的挥发物分布可区分。感官评价表明，CLB具有甘甜的余味和花香。CLM尝起来有点涩，闻起来有青草味。生物活性评价表明，CLB具有清除自由基和抑制脂多糖诱导炎症的活性。综上所述，CLB在感官品质上具有较好的总体可接受性和较高的生物活性，说明Castanopsis lamontii芽更适合制作凉茶。
Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.