Comparative Experiment of Manufacturing Oil Tea with Different Tea Raw Material
As a national intangible cultural heritage,the sensory properties of Yao jia oil tea are closely related to the processing and raw material cultivars.In this study,the main components of oil tea made from different cultivars were analyzed by HPLC,and the changes in the main components before and after processing were compared.One-way ANOVA showed that there were significant differences among the components of oil teas made from different cultivars.The content of EGCG was high in Xingan cultivar,while other catechin monomers were higher in the Longsheng cultivar.The OPLS-DA modelling showed that there were significant differences in the samples before and after processing,and all substances were reduced greatly after oil tea processing.The results explained that the reduction of catechins and alkaloids contributed to the formation of the strong and mellow taste of oil tea,and provided the basis for the changes of main components of oil tea after processing.
万方数据
维普
