[Influence of Steam Killenzyme Torrefaction on Quality of Camellia nitidissima Based on Multi-index Evaluation].

OBJECTIVE

To explore the influence of steam killenzyme torrefaction on the quality of Camellia nitidissima.

METHODS

Based on the quality evaluation index, Camellia nitidissima was processed by steam killenzyme torrefaction and sun-dried. The contents of functional ingredients such as flavonoids, saponins, tea polyphenols, polysaccharides, amino acids, tea extracts, catechin and epicatechin were determined by HPLC and UV. Meanwhile, the antioxidant activity was determined by ABTS method, DPPH x assay, pyrogallol method and phenanthroline.

RESULTS

Compared with the sun-dried sample, the total flavonoids, saponins and epicatechin content were decreased in varying degrees, catechin was not detected.

CONCLUSION

The water soluble components content of Camellia nitidissima is increased, and antioxidant capacity is enhanced by processed using steam killenzyme torrefaction. By contrast, the alcohol soluble components and antioxidant capacity are decreased.