您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Physicochemical, antibacterial and aromatic qualities of herbaceous peony (Paeonia lactiflora pall) tea with different varieties

文献类型： 外文期刊

作者： Wang, Xiaoxiao 1 ; Sun, Kairong 5 ; Liao, Xueping 3 ; Zhang, Yanli 2 ; Ban, Yuqian 2 ; Zhang, Xiuxin 3 ; Song, Zihan 2 ;

作者机构： 1.Qingdao Agr Univ, Coll Landscape Architecture & Forestry, Qingdao 266109, Shandong, Peoples R China

2.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China

3.Inst Vegetables & Flowers, Chinese Acad Agr Sci, Key Lab Biol & Genet Improvement Hort Crops, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China

4.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

5.China Agr Univ, Coll Hort, Beijing 100193, Peoples R China

6.12 Zhongguancun Nandajie, Beijing 100081, Peoples R China

期刊名称：RSC ADVANCES （ 影响因子：3.9； 五年影响因子：3.9 ）

ISSN：

年卷期： 2024 年 14 卷 20 期

页码：

收录情况： SCI

摘要： The aim of this study was to evaluate the effect of five varieties on the quality of herbaceous peony tea by physicochemical analysis, sensory evaluation, antimicrobial capacity analysis and a combination of gas chromatography with quadruple time of flight mass spectrometry (GC-QTOF). Antibacterial and antioxidant analyses revealed that the ABTS free radical scavenging rate of HPT was high, ranging from 82.20% to 87.40% overall. 'Madame Claude Tain' had the strongest inhibitory ability against Staphylococcus aureus with an inhibitory effect of 12.65 mm. The sensory evaluation showed that 'Angel cheeks' had the highest overall sensory score. GC-QTOF combined with orthogonal projections to latent structures discriminant analysis showed that 22 volatile components were the key aroma components of herbaceous peony tea. Different varieties of herbaceous peony tea had a unique characteristic aroma. 'Angel cheeks' imparted lily-like and chestnut fragrances, which were attributed to linalool and 3,5-octadien-2-one. 'Sea Shell', 'Mother's Choice' and 'Angel Cheek' had a medicinal aroma, which may be due to the presence of o-cymene. Overall, 'Angel cheeks' was the most suitable for developing high-quality herbaceous peony tea in five varieties. This study provided a theoretical basis and technical guidance for the development of herbaceous peony.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台