A study on the preparation of essential oil of Lapsang Souchong with macroporous resins and its antioxidant activity

Authors

HE Li-qin, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
WANG Cai-nan, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
LIU Zhi-bin, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
ZHANG Chen, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
ZHANG Wen, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China
NI Li, Institute of Food Science and Technology, Fuzhou University, Fuzhou, Fujian 350108 , China ；Fujian Center of Excellence for Food Biotechnology, Fuzhou, Fujian 350108 , China

Abstract

In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res

Publication Date

6-28-2020

First Page

170

Last Page

175

DOI

10.13652/j.issn.1003-5788.2020.06.031

Recommended Citation

Li-qin, HE; Cai-nan, WANG; Zhi-bin, LIU; Chen, ZHANG; Wen, ZHANG; and Li, NI (2020) "A study on the preparation of essential oil of Lapsang Souchong with macroporous resins and its antioxidant activity," Food and Machinery: Vol. 36: Iss. 6, Article 31.
DOI: 10.13652/j.issn.1003-5788.2020.06.031
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/31

References

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