The Effect of Different Processing Methods on the Chemical Composition of Yam Leaf Tea
Taking the fresh leaves of"Tiegun"yam as raw materials,the green tea of yam leaves was made by four processing techniques,namely full hand-made,rotary continuous fixation,microwave fixation and steam fixation,and the effects of different processing techniques on the chemical composition of yam leaves tea and the nutrient composition of the tea broth were comparatively analyzed by using the methods of non-targeted metabolomics and spectrophotometric method and Kaomas Brilliant Blue,respectively,with the use of UHPLC-QTOF-MS/MS.The results showed that flavonoids were the main components in yam leaves tea,and the stronger bitter and astringent flavor of leaves tea were related to the higher content of flavonoid components in leaves tea.The difference in the effect of different fixation methods on the chemical composition of yam leaves tea was not significant,probably because the chemical composition of leaves tea was more stable and less susceptible to high temperature.Based on the nutrient composition of yam leaves tea broth,the rotary continuous fixation processing nutrient content was higher.Overall,the processing of yam leaves green tea was recommended to choose the way of rotary continuous fixation.
NETL
NSTL
万方数据
