کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4514569 1322214 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea
چکیده انگلیسی

In order to make male flower tea of Eucommia ulmoides, this paper systematically investigated the effects of microwave drying, a newly emerging drying method, on the contents of functional constituents contained in the flower (such as total flavonoids, chlorogenic acid, aucubin and geniposidic acid) from the aspects of microwave output power and time of treatment. A comparison was conducted in the view of tea quality between microwave drying and conventional drying methods used in tea manufacturing, such as pan baking drying and oven ventilation baking drying. The results indicated that microwave drying method could maximally maintain the functional constituents. Further comparison on sensory quality showed that by microwave drying mode, the shape of the stamens of the flower was intact, the color was greenish, the liquor of the flower tea was fresh with strong Eucommia male flower flavor.


► Microwave drying is used in Eucommia male flower tea.
► Functional constituents are maximally maintained in the flower tea.
► Optimal microwave power output and drying time are determined.
► Microwave drying is much better than conventional drying methods.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Industrial Crops and Products - Volume 34, Issue 1, July 2011, Pages 1102–1110
نویسندگان
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