Ren Haiwei, Peng Danni, Liu Meiqi, Wang Yizhen, Li Zhijuan, Zhao Hongyuan, Zheng Yi, Liu Yuan, Feng Xiaoxiao
School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China; China Northwest Collaborative Innovation Center of Low-carbon Urbanization Technologies of Gansu and MOE, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
School of Life Science and Engineering, Lanzhou University of Technology, 287 Langongping Road, Lanzhou, Gansu Province 730050, PR China.
Food Chem. 2025 Mar 15;468:142409. doi: 10.1016/j.foodchem.2024.142409. Epub 2024 Dec 7.
In order to elucidate the dynamic changes of quality characteristics in Xanthoceras sorbifolium leaf tea (XLT), this work investigated the chemical components, volatile profile, and antioxidant properties at key stages of fixation, shaping, and drying. The process of fixation and drying emerged as critical stages that affected the chemical components and taste of XLT. Total polyphenols, reducing sugars and chlorophyll were the differential compounds, which decreased by 29.1 %, 63.3 % and 69.5 % during processing, respectively. Threonine, glycine, arginine, reducing sugar, caffeine, catechin (C), and epicatechin gallate (ECG) were primary taste characteristic compounds. A total of 95 volatile organic components (VOCs) and 24 key odorants with relative odor activity value (ROAV) > 1.0 were identified in XLT, ethyl 2-methylbutanoate-D, dimethyl disulfide, and ethyl isobutyrate (ROAV = 100) were the central contributors to volatiles profile. Moreover, tea manufacturing enhanced the antioxidant potency composite (APC) by 1.1 %, primarily due to its high water extract content.
为阐明文冠果叶茶（XLT）品质特性的动态变化，本研究考察了杀青、做形和干燥关键阶段的化学成分、挥发性成分及抗氧化性能。杀青和干燥过程是影响XLT化学成分和口感的关键阶段。总多酚、还原糖和叶绿素是差异化合物，加工过程中分别减少了29.1%、63.3%和69.5%。苏氨酸、甘氨酸、精氨酸、还原糖、咖啡因、儿茶素（C）和表儿茶素没食子酸酯（ECG）是主要的滋味特征化合物。XLT中共鉴定出95种挥发性有机成分（VOCs）和24种相对气味活性值（ROAV）>1.0的关键气味物质，2-甲基丁酸乙酯-D、二甲基二硫和异丁酸乙酯（ROAV = 100）是挥发性成分的主要贡献者。此外，茶叶加工使抗氧化能力复合物（APC）提高了1.1%，这主要归因于其高水浸出物含量。
