Abstract
The volatile components of okra flower tea and its soup prepared using different drying methods were tested and analyzed by high throughput time of flight mass spectrometry (GC-TOF-MS), and the components of okra flower tea and its soup were determined. The results showed that 194 volatile compounds were identified in okra flower tea and its soup prepared by using the two drying methods. Among them, organic acids, sugars and amino acids were the main ones. The relative contents of sugars, organic acids, alcohols, amides, esters, sulfonic acids and glycosides in freeze-dried flower tea and its soup were higher than those in hot-air dried flower tea and its soup. Among them, the relative content of carbohydrates, organic acids, amino acids and alcohols in freeze-dried flower tea soup was 27.342,14.025,18.553 and 7.157, respectively, while that of carbohydrates, organic acids, amino acids and alcohols in hot-air dried flower tea soup was 17.701,8.774,2.517 and 4.610 respectively. In addition, the relative contents of total phenol, total flavone and VC in freeze-dried flower tea soup were higher than those in hot-air dried flower tea soup. Among them, the content of total phenol was significantly different(P＜0.05). However, the relative contents of glycoalcohols, glycoacids, glycoamines, hydroxyla-mines, phosphorus compounds and heterocycles in the hot-air dried flower tea soup were higher than those in the freeze-dried flower tea soup. To sum up, the freeze-drying method was conducive to retain the original ingredients and bioactive substances in okra flowers, while hot-air drying was conducive to the flavor substances formation of okra flower tea and its soup.
Publication Date
2-18-2023
First Page
196
Last Page
205
DOI
10.13652/j.issn.1003-5788.2020.10.037
Recommended Citation
NA, Er-bu; LAN, Xing-lian; WANG, Gui-wu; HUANG, Kai-zheng; LI, Ma-ju; RAN, Wei; and XIN, Song-lin
(2023)
"Effect of drying method on the flavor of okra flower tea and its soup,"
Food and Machinery: Vol. 36:
Iss.
10, Article 37.
DOI: 10.13652/j.issn.1003-5788.2020.10.037
Available at:
https://www.ifoodmm.cn/journal/vol36/iss10/37
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