Analysis of the main chemical and volatile components of Xianggan tea, Xiang-style Ganpu tea

Authors

LI Xiang, Longping Branch of Hunan University, Changsha, Hunan 410125, China; Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China
FU Fu-hua, Longping Branch of Hunan University, Changsha, Hunan 410125, China; Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China
PAN Zhao-ping, Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China
WANG Chen, Longping Branch of Hunan University, Changsha, Hunan 410125, China; Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China
HE Shuang, Research Institute of Agricultural Products Processing, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China; Hunan Provincial Key Laboratory of Fruit and Vegetable Storage, Processing and Quality Safety, Changsha, Hunan 410125, China;Hunan Fruit and Vegetable Processing and Quality Safety International Technology Innovation Cooperation Base, Changsha, Hunan 410125, China

Abstract

Objective: Xianggan tea, was made from Hunan Anhua dark tea, i. e. Tianjian tea and the mandarin peel of Yueyang Jinpen pomelo, based on the preparation method of Ganpu tea, and this contributed to ascertaining the quality of Xianggan tea. Methods: The main chemical components, mineral element content and volatile components were analyzed in the Tianjian tea, mandarin peel and Xianggan tea. Results: The moisture content of Tianjian tea, mandarin peel, and Xianggan tea were all less than 20%, and made them easy for storage. The content of crude polysaccharides, total flavonoids, and total phenols was in the order of Tianjian tea>Xianggan tea>mandarin peel. Tianjian tea, mandarin peel, and Xianggan tea are rich in mineral elements, and the higher contents are K, Ca, Mg, and Mn. The 61 kinds of aroma components were detected in Tianjian tea, 68 kinds in mandarin peel, 69 kinds in Xianggan tea, and the key aroma compounds of three samples were 18~22 kinds. Moreover, the 14 kinds of new volatile substances were detected in the Xianggan tea, prepared from Tianjian tea and mandarin peel. Conclusion: The Xianggan tea, a new type of tea, shows the Hunan regional characteristics because of the combination of the aroma and the nutritional effects of Tianjian tea and mandarin peel, with the formation of new volatile components.

Publication Date

8-28-2021

First Page

16

Last Page

23,62

DOI

10.13652/j.issn.1003-5788.2021.08.003

Recommended Citation

Xiang, LI; Fu-hua, FU; Zhao-ping, PAN; Chen, WANG; and Shuang, HE (2021) "Analysis of the main chemical and volatile components of Xianggan tea, Xiang-style Ganpu tea," Food and Machinery: Vol. 37: Iss. 8, Article 3.
DOI: 10.13652/j.issn.1003-5788.2021.08.003
Available at: https://www.ifoodmm.cn/journal/vol37/iss8/3

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