Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; College of Food Science, Southwest University, Chongqing 400715, China.
Food Chem. 2020 Jun 30;316:126370. doi: 10.1016/j.foodchem.2020.126370. Epub 2020 Feb 6.
Castanopsis lamontii is used as functional herbal tea in southwest China. Usually, only buds rather than mature leaves are applied. To figure out whether mature leaves were suitable for producing herbal tea, chemical composition, sensory properties and bioactivities of Castanopsis lamontii bud infusion (CLB) and mature leaf infusion (CLM) were investigated. According to the results, CLB and CLM had similar non-volatile composition, but in different proportion. Meanwhile, CLB contained more types of volatiles than CLM, leading to distinguishable volatile profiles between them. Sensory assessment showed that CLB had sweet aftertaste and floral aroma. CLM tasted astringent and smelled grassy. Bioactivity evaluation indicated that CLB exhibited higher activities in scavenging free radicals and suppressing lipopolysaccharide-induced inflammation. Taken together, CLB had better overall acceptability in sensory quality and higher bioactivity, implying that Castanopsis lamontii buds were more suitable for producing herbal tea.
恩栋是中国西南地区常用的一种功能性药茶，一般只用其芽而不用成熟叶。为了明确成熟叶是否适合制茶，我们对恩栋茶的芽叶浸提液（CLB）和成熟叶浸提液（CLM）的化学成分、感官特性和生物活性进行了研究。结果表明，CLB 和 CLM 的非挥发性成分相似，但比例不同。同时，CLB 比 CLM 含有更多类型的挥发性成分，导致它们的挥发性成分谱存在差异。感官评估表明，CLB 具有甜回味和花香。CLM 尝起来有涩味，有草味。活性评价表明，CLB 在清除自由基和抑制脂多糖诱导的炎症方面表现出更高的活性。综上所述，CLB 在感官质量和生物活性方面具有更好的整体可接受性，这意味着恩栋的芽更适合制茶。
