Quality analysis and function research of Rosa roxburghii Tratt leaves tea
Using the spring tender leaves of Rosa roxburghii Tratt.trees as raw materials,green tea,black tea,and white tea from R.roxburghii Tratt.leaves were prepared by three traditional processes,and their quality and function were studied.Using sensory evaluation combined with fuzzy math-ematics evaluation,the weights of polyphenols,flavonoids,and sensory scores were determined using analytic hierarchy process(AHP).The compre-hensive score of R.roxburghii Tratt.leaves tea was calculated,and the antioxidant capacity and in vitro hypoglycemic ability of green,black,and white tea of R.roxburghii Tratt leaves were analyzed.The results showed that the comprehensive evaluation of three types of R.roxburghii Tratt.leaves tea were as follows:green tea 19.26,white tea 16.96,and black tea 12.57.Using commercial lotus leaf tea as a control,in the antioxidant ca-pacity test,the DPPH,ABTS,hydroxyl free radical clearance rate,and iron reduction ability values of the three types of R.roxburghii Tratt.leaves tea and lotus leaf tea were:green tea 89.84％,97.96％,76.24％,with an absorbance value of 0.910;black tea 87.35％,67.63％,62.32％,with an absorbance value of 0.573;white tea 83.60％,75.89％,60.05％,with an absorbance value of 0.531;lotus leaf tea 66.94％,56.31％,98.35％,with an absorbance value of 0.180.In the study of hypoglycemic function,the inhibition rates of α-glucosidase and α-amylase activities of three types of R.roxburghii Tratt.leaves tea and lotus leaf tea were:green tea 96.57％and 21.75％;black tea 89.90％,23.11％;white tea 92.52％and 22.97％,lotus leaf tea 92.05％,18.82％,respectively.Overall,the relevant indicators of the three types of R.roxburghii Tratt.leaves tea were generally better than those of commer-cially available lotus leaf tea,indicating that they had better antioxidant and hypoglycemic abilities,with green tea of R.roxburghii Tratt.leaves was the optimal.
Rosa roxburghii Tratt.leaves teaanalytic hierarchy processquality analysisantioxidant capacityhypoglycemic ability
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