Chemical composition, sensory qualities, and pharmacological properties of primary leaf hawk tea as affected using different processing methods
文献类型： 外文期刊
作者： Liu, Yan 1 ; Luo, Yakun 4 ; Zhang, Lei 1 ; Luo, Liyong 1 ; Xu, Ting 1 ; Wang, Jie 3 ; Ma, Mengjun 5 ; Liang, Zeng 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
2.Southwest Univ, Res Inst, Chongqing 400715, Peoples R China
3.Chongqing Acad Agr Sci, Res Inst, Chongqing 402160, Peoples R China
4.Res Inst Puer, Puer 665000, Yunnan, Peoples R China
5.Xianning Acad Agr Sci, Xianning 437100, Hubei, Peoples R China
关键词： Hawk tea; Litsea coreana; Antioxidant; Alcoholic liver damage; Fermentation
期刊名称：FOOD BIOSCIENCE （ 影响因子：4.24； 五年影响因子：4.805 ）
ISSN： 2212-4292
年卷期： 2020 年 36 卷
页码：
收录情况： SCI
摘要： Hawk tea (HT), made from the leaves of Litsea coreana Levl. var. lanuginosa , is a traditional Chinese herbal tea. Different processing methods alter the chemical composition of the HT, which changes the sensory qualities and pharmacological properties. The chemical composition, sensory qualities, antioxidant activities, and potential hepatoprotection (ameliorating acute alcoholic liver damage using a mouse model) of pan-fried (PFHT), sun-dried (SDHT), and fermented hawk tea (FHT) were investigated. PFHT had the highest level of phenolics and flavonoids, followed by SDHT and FHT. The highest levels of total and floral/fruit-like volatiles were observed in FHT, which had the highest overall sensory acceptance using a consumer panel. The PFHT and SDHT showed stronger antioxidant activity than FHT. The HT aqueous extracts showed similar hepatoprotective effects in the mouse model, among which PFHT aqueous extracts were the most effective in suppressing hepatic steatosis. PFHT showed the highest health-promoting value with the highest yield of aqueous extracts and the best protective effects against alcoholic liver damage.
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