The Processing Technology and Quality Evaluation of Sarcandra glabra Tea
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Abstract:
In order to explore processing technology in sarcandraglabratea, and to provide theoretical basis for the comprehensive utilization of sarcandraglabra. Using high performance liquid chromatography (HPLC) and Gas chromatography-mass spectrometry (GC-MS), the differences of the active and volatile components of chlorogenic acid, isoazinpyridine and rosmarinic acid under different drying processing conditions were investigated, and the differences were evaluated by sensory evaluation, aroma evaluation and statistical analysis. The results showed that, among different processing methods in sarcandraglabratea, the content of chlorogenic acid (18.19 mg/g), isoazinidine (1.39 mg/g) and rosmarinic acid (64.01 mg/g) in three main components of freeze-drying method was the highest, which were 14.3, 2.04, 7.99 times of that under drying in the shade at room temperature, respectively. From the sensory evaluation and analysis of volatile substances, drying at 45 ℃ had the highest sensory score. Dried in the shade methods had the most volatile components (36 kinds) and relative content (49.44% phenolic acid compound), respectively. The results of aroma evaluation showed that the aroma of sarcandraglabra tea was mainly composed of olefin components, citrus and light lotus. It was concluded that the sarcandraglabra tea dried at 45 ℃ had better suitability for making tea. This study could provide theoretical basis and technical support for the comprehensive development of sarcandraglabra.
