Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process

DU Jinjie; WU Xinhui; DAI Yuqing; LIU Xiaochun; LIAO Kaibing; QIN Yuna; ZHONG Lihua; ZHANG Lingzhi

doi:10.13386/j.issn1002-0306.2021070198

Volume 43 Issue 6

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(6): 50-55. > DOI: 10.13386/j.issn1002-0306.2021070198

DU Jinjie, WU Xinhui, DAI Yuqing, et al. Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process[J]. Science and Technology of Food Industry, 2022, 43(6): 50−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070198.

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Quality Component Analysis and Antioxidant Function of Theabrownins from Liupao Tea during Fermentation Process

College of Horticulture, South China Agricultural University, Guangzhou 510642, China

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Received Date: July 18, 2021
Available Online: January 06, 2022

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Abstract

This study investigated the changes of the sensory qualities of appearance, color, aroma, taste, leaf bottom and the chemical components of tea polyphenols, free amino acids, soluble sugar, caffeine, flavonoids, theabrownin (TB), theaflavin (TF) and thearubigin (TR) using the Liupao tea during processing and was produced by group species Zhongcha Tea Factory in Cangwu County, Wuzhou City, Guangxi, China. In addition, the chemical composition, and the antioxidant of the theabrownin (TB) that extracted from the Liupao tea were investigated. The results showed that the contents of water extract, tea polyphenols, thearubigin (TR), free amino acids and flavonoids were significantly decreased during the fermentation process (P<0.05), while the content of TB was significantly increased (P<0.05). The taste of tea had changed from strong and irritant to mellow and smooth. With the increasing of fermentation days, the contents of total sugar, total protein and total phenol in theabrownins all showed an increasing trend. In vitro antioxidant assays showed that the half maximal inhibitory concentration (IC₅₀) of each group were 10.09 μg/mL (V_C), 69.33 μg/mL (20 d), 49.95 μg/mL (40 d) and 51.85 μg/mL (60 d). The scavenging activity of DPPH free radical was as follows: V_C>40 d>60 d>20 d. The results of this study would provide a theoretical basis for the production and processing of Liupao tea.
- Liupao tea,
- sensory quality,
- chemical component,
- theabrownins,
- antioxidant activity

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