涩的
脂肪酶
菌群(微生物学)
没食子酸表没食子酸酯
食品科学
丹宁
品味
生物
化学
植物
多酚
淀粉酶
传统医学
生物化学
酶
遗传学
医学
抗氧化剂
细菌
作者
Yingying Li,He Zhang,Tian Tian,Yali Hou,Dan Chen,Jie Zhou,Shuyuan Liu,Youben Yu,Weidong Dai,Tianshan Zhou
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-08-01
卷期号:416: 135795-135795
被引量:6
标识
DOI:10.1016/j.foodchem.2023.135795
摘要
To investigate the effects of “golden flora” amount on the sensory quality, metabolites and bioactivities of Fu brick tea (FBT), FBT samples with different “golden flora” amounts were prepared from the same materials by adjusting the water content before pressing. With the increase of “golden flora” in samples, the tea liquor color changed from yellow to orange red and the astringent taste gradually diminished. Targeted analysis demonstrated that (−)-epigallocatechin gallate, (−)-epicatechin gallate, and most amino acids gradually decreased as the increase of “golden flora”. Seventy differential metabolites were identified by untargeted analysis. Among them, sixteen compounds including two Fuzhuanins and four EPSFs were positively correlated with “golden flora” amount (P < 0.05). The FBT samples with “golden flora” exhibited significantly higher inhibitory potency on α-amylase and lipase than the samples without “golden flora”. Our results provide a theoretical basis of guiding FBT processing based on desired sensory quality and metabolites.
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