Abstract:To optimize the appropriate deep processing technique for P. villosa, four different techniques were adopted to make P. villosa. The sensory quality, nutritional quality, functional active components and flavonoid constituents were evaluated. Results showed that different processes could greatly affect the quality of P. villosa tea. Specifically, the control sample dried under 70 ℃ had the highest nutritional and pigment ingredient contents, and their water extract, free amino acid, chlorophyll and carotenoid content were 59.15%, 417.34 μg/g·DW, 7.63 mg/g·DW and 1.07 mg/g·DW, respectively. Compared to the other methods, the sensory quality of the sample with microwave blanching was the best and had a total points of 92.16. The saponin content was the highest, 13.08 mg/g·DW. The boiling water blanching led to the highest polysaccharide, total phenols and total flavonoid contents: 39.00 mg/g·DW, 29.39 mg/g·DW and 61.45 mg/g·DW, respectively. Unblanched products were poorer than those having undergone microwave and boiling water blanching in terms of the sensory quality and nutritional ingredient, which had the lowest functional active component contents. Compared to the control sample with the chlorogenic acid and isovitexin content of 12.77 mg/g·DW and 1.01 mg/g·DW, the flavonoid constituent analysis of the four products by HPLC showed that the boiling water blanching led to the highest chlorogenic acid and isovitexin contents (64.67 mg/g·DW and 3.50 mg/g·DW respectively); followed by the microwave blanching (34.62 mg/g·DW and 1.88 mg/g·DW respectively). The chlorogenic acid and isovitexin contents were the major factors causing the differences in the total flavonoid content in the four products. A theoretical basis for the follow-up development and utilization of P. villosa Juss was provided in this work.
