Effect of the Brewing Conditions on Contents of Total Flavonoids in ‘Xiushui Huahong’ Sweet Orange Peel Tea and Determination of Volatile Flavor Compounds of Tea

Objective:To ascertain the effect of different brewing conditions on the total flavonoids content and volatile flavor compounds of ‘Xiushui Huahong’ sweet orange peel tea. Methods:The effects of the ratio of material to water, water quality, brewing temperature, brewing time and brewing frequency on the total flavonoids contents of ‘Xiushui Huahong’ peel tea.HS-SPME-GC-MS was used to determine the volatile flavor components of ‘Xiushui Huahong’peel tea. The results showed that the contents of total flavonoids in tea soup increased gradually with the increase of brewing temperature and time, but the more times of brewing, the lower the contents of total flavonoids after each brewing. After two or three times of brewing, most of the total flavonoids in the skin were leached into the tea soup. The content of total flavonoids in tea soup was the highest when the ratio of material to water was 1:125 g/mL, the water quality was mineral water, the brewing temperature was 100℃ and the brewing time was 8~10 min. 39 kinds of volatile flavor compounds were identified in ‘Xiushui Huahong’peel tea, relative contents of D-limonene was highest among them, volatile flavor compounds mainly included 6 kinds of substances, such as terpene alkenes, alkanes, alcohols, aldehydes, esters and ketones, mostly terpene alkenes and alcohols. Conclusion:There were some differences in the content of total flavonoids in ‘Xiushui Huahong’peel tea under different brewing conditions. The tea with high contents of total flavonoids could be obtained by precisely controlling the brewing conditions of ‘Xiushui Huahong’peel tea. At the same time, a variety of volatile components in ‘Xiushui Huahong’peel tea play a key role in its overall flavor and sensory properties.