数字农科院2.0

Chemical Composition, Sensory Properties And Bioactivities Of Castanopsis Lamontii Buds And Mature Leaves

文献类型： 外文期刊

作者： Gao, Y; Wang, JQ; Fu, YQ; Yin, JF; Shi, J; Xu, YQ

作者机构：

关键词： Castanopsis Lamontii; Chemical Composition; Sensory Quality; Antioxidant; Anti-Inflammation

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2020 年 316 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： 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.

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