Effect of Processing Technology on Quality and Functional Activity of Taxilli Herba Tea

Abstract

Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 processing technologies including natural fermentation, fixation, and Aspergillus cristatus fermentation. After processing, determinations were done on the main chemical components, antioxidant activity, influence on α-amylase activity, and organoleptic evaluation. Results: The content of 5 chemical compounds, including water extract, free amino acid, tea polyphenol, total flavonoid, and soluble sugar in Taxilli Herba tea, were increased (P < 0.05) after fixation while the antioxidant activity was improved too. The delightful odour of Taxilli Herba tea processed by natural fermentation was enhanced. The α-amylase activity of Taxilli Herba tea fermented by A. cristatus was significantly improved (P<0.05) . The data showed that, if only taken fixation process, the content of the main chemical components and anti-oxidant activity were improved in the maximum extent. What’s more, if taken fixation process combined with A. cristatus fermentation, the α-amylase activity was bidirectionally regulated, the antioxidant activity was detected to a certain extent, and flavor characteristics were tasted. Conclusion: Different processing technologies (fixation, and fixation combined with A. cristatus fermentation) on this project showed different and clear advantages on quality and functional activity of Taxilli Herba tea, and it could be key processing technologies used to produce excellent quality of Taxilli Herba tea.

Keywords

• taxilli herba tea
• processing technology
• quality
• functional activity
• organoleptic evaluation