Effects of <i>Codonopsis pilosula</i> Dosage on Qualities of Babao Tea

WEN Xueshan; JIANG Qiaoe; WANG Ruiqi; SHI Yue; MA Yue; ZHAO Xiaoyan; ZHANG Chao

doi:10.13386/j.issn1002-0306.2022060289

Volume 44 Issue 11

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(11): 74-79. > DOI: 10.13386/j.issn1002-0306.2022060289

WEN Xueshan, JIANG Qiaoe, WANG Ruiqi, et al. Effects of Codonopsis pilosula Dosage on Qualities of Babao Tea[J]. Science and Technology of Food Industry, 2023, 44(11): 74−79. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060289.

Citation:

PDF (1436 KB)

Effects of Codonopsis pilosula Dosage on Qualities of Babao Tea

WEN Xueshan^1,,
JIANG Qiaoe²,
WANG Ruiqi^{1, 3},
SHI Yue¹,
MA Yue³,
ZHAO Xiaoyan^{1, 4},
ZHANG Chao^{1, 4, ,}

1.
Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
2.
Wenxian Jiacheng Agricultural and By-products Co., Ltd., Longnan 746400, China
3.
Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China
4.
Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture and Rural Areas, Beijing 100097, China

More Information

Received Date: June 28, 2022
Available Online: April 04, 2023

Graphical Abstract

Abstract

Abstract

The effects of Codonopsis pilosula dosage on qualities of Babao tea was evaluated. The Codonopsis pilosula dosage of 5, 10 and 15 g were applied to the Babao tea, and the color, soluble solid content, flavor, taste, and sensory evaluation of the tea were compared with the tea without Codonopsis pilosula as the control. Codonopsis pilosula Babao tea was red with a little yellow. When the dosage of Codonopsis pilosula was increased, the color of the tea turned yellow, and the soluble solid content was increased. The soluble solid content of the tea with 10 and 15 g of Codonopsis pilosula was significant higher than that of the control (P<0.05). The sweetness, bitterness and saltiness of the tea decreased with the increase of the dosage, while the acidity increased. The sweetness, sourness, umami, bitter aftertaste, and fresh aftertaste were the key factors leading to the taste differences of the Babao tea. The sweetness and aroma of Babao tea with the dosage of 10 g was significantly better than those in the control and other dosages, showing the original taste of Codonopsis pilosula, and integrating with the tea aroma of Babao tea. The sensory score of the dosage of 10 g was 35% higher than that of the control. Therefore, a proper dosage of Codonopsis pilosula benefited qualities of Babao tea.
- Codonopsis pilosula,
- Babao tea,
- flavor,
- aroma,
- bitterness,
- sweetness

FullText(HTML)

References (28)

References

[1]	靳贵林, 杨春艳, 达瓦, 等. 纹党参多糖、水分含量与虫蛀现象发生的研究[J]. 西藏科技,2020,8:54−57. [JIN Guilin, YANG Chunyan, DA Wa, et al. Studies on polysaccharides and water content of Codonopsis pilosula and the occurrence of moth[J]. Tibet Science and Technology,2020,8:54−57. doi: 10.3969/j.issn.1004-3403.2020.09.016
[2]	刘峰林, 崔治家, 柴烨, 等. 纹党研究进展[J]. 中兽医医药杂志,2017(5):30−32. [LIU Fenglin, CUI Zhijia, CHAI Ye, et al al. Research progress of Codonopsis pilosula[J]. Journal of Chinese Veterinary Medicine,2017(5):30−32. doi: 10.13823/j.cnki.jtcvm.2017.05.009
[3]	陈茂华, 李艳华, 周继刚, 等. 党参与人参部分作用替换使用的考证及药理分析[J]. 三峡大学学报(自然科学版),2016,38(5):110−112. [CHEN Maohua, LI Yanhua, ZHOU Jigang, et al. Textual research and pharmacological analysis of partial action substitution of Codonopsis pilosula and ginseng[J]. Journal of Three Gorges University (Natural Science Edition),2016,38(5):110−112.
[4]	MAKOWCZYNSKA J, KALEMBA D, SKALA E. Establishment of Codonopsis pilosula (Franch.) Nannf. transformed roots, influence of the culture conditions on root growth and production of essential oil[J]. Industrial Crops and Products,2021,165:113446.
[5]	杨建宇, 刘桂香, 刘冠军, 等. 中华中医药道地药材系列汇讲(19)道地药材纹党参的研究近况[J]. 现代医学与健康研究电子杂志,2020,4(19):109−111. [YANG Jianyu, LIU Guixiang, LIU Guanjun, et al al. Series of authentic Chinese herbal medicines (19) recent research on genuine Chinese herbal medicine Codonopsis pilosula[J]. Electronic Journal of Modern Medicine and Health Research,2020,4(19):109−111.
[6]	LI J K, ZHANG X, CAO L Y, et al. Three inulin-type fructans from Codonopsis pilosula (Franch.) Nannf. roots and their prebiotic activity on bifidobacterium longum[J]. Molecules,2018,23(12):3123. doi: 10.3390/molecules23123123
[7]	ZHU N, MENG T T, LI S W, et al. Improved growth and metabolite accumulation in Codonopsis pilosula (Franch.) Nannf. by inoculation with the endophytic Geobacillu sp. RHBA19 and Pseudomonas fluorescens RHBA17[J]. Journal of Plant Physiology, 2022, 274: 153718.
[8]	贾慧杰. 我国药食同源的发展与应用概况分析[J]. 现代食品,2022(4):33−35. [JIA Huijie. Analysis on the development and application of drug and food homology in China[J]. Modern Food,2022(4):33−35. doi: 10.16736/j.cnki.cn41-1434/ts.2022.04.009
[9]	白雪娟. 八宝茶饮料的研制[J]. 现代食品科技,2010,26(6):632−634, 608. [BAI Xuejuan. Development of Babao tea[J]. Modern Food Science and Technology,2010,26(6):632−634, 608.
[10]	曹向涛, 马钰涛, 龙丹, 等. 宁夏回族八宝茶茶艺挖掘及推广研究[J]. 产业与科技论坛,2018,17(6):69−71. [CAO Xiangtao, MA Yutao, LONG Dan, et al. Popularization of Ningxia Babao tea art[J]. Industry and Technology Forum,2018,17(6):69−71. doi: 10.3969/j.issn.1673-5641.2018.06.034
[11]	赵乐. 盖碗八宝茶[J]. 孔子学院,2014(4):74−75. [ZHAO Le. Covered bowl Babao tea[J]. Confucius Institute,2014(4):74−75.
[12]	温雪珊, 蒋巧娥, 王瑞琪, 等. 纹党参原料部位对八宝茶品质的影响[J]. 农产品加工,2023(3):25−28. [WEN Xueshan, JIANG Qiaoe, WANG Ruiqi, et al. Effect of raw material parts of Codonopsis pilosula on the quality of Babao tea[J]. Agricultural Product Pocessing,2023(3):25−28.
[13]	许小红, 王炯蓉, 张东城, 等. 纹党参安全性毒理学评价[J]. 卫生研究,2021(6):1012−1018. [XU Xiaohong, WANG Jiongrong, ZHANG Dongcheng, et al. Toxicological evaluation on safety of Codonopsis pilosula[J]. Health Research,2021(6):1012−1018. doi: 10.19813/j.cnki.weishengyanjiu.2021.06.023
[14]	许小红, 王炯蓉, 张东城, 等. 白条党参安全性毒理学评价[J]. 毒理学杂志,2022(1):91−95. [XU Xiaohong, WANG Jiongrong, ZHANG Dongcheng, et al. Toxicological evaluation on the safety of Codonopsis lanceolata[J]. Journal of Toxicology,2022(1):91−95. doi: 10.16421/j.cnki.1002-3127.2022.01.004
[15]	靳贵林. 纹党不同采收期所含化学分动态监测及其与白条党区别研究[D]. 兰州: 甘肃中医药大学, 2017. JIN Guilin. Dynamic monitoring of chemical components in different harvest periods and study on the difference between Wendang and Baitiao[D]. Lanzhou: Gansu University of Traditional Chinese Medicine, 2017.
[16]	时月, 张慧君, 袁伟杰, 等. LED光照处理对鲜切生菜品质和风味的影响[J]. 现代食品科技,2019,35(5):102−108. [SHI Yue, ZHANG Huijun, YUAN Weijie, et al. Effect of LED lighting treatment on the quality and flavor of fresh cut lettuce[J]. Modern Food Technology,2019,35(5):102−108. doi: 10.13982/j.mfst.1673-9078.2019.5.015
[17]	王瑞琪, 时月, 马越, 等. 货架期陈列期间光照处理对鲜切芹菜叶品质的影响[J]. 食品工业科技,2019,40(22):282−287. [WANG Ruiqi, SHI Yue, MA Yue, et al. Effect of light treatment on the quality of fresh cut celery leaves during shelf life display[J]. Science and Technology of Food Industry,2019,40(22):282−287.
[18]	李晓晗, 陈慧敏, 王宝怡, 等. 电子鼻评价不同萎凋工艺对红茶香气的影响[J]. 茶叶通讯,2020,47:5−8. [LI Xiaohan, CHEN Huimin, WANG Baoyi, et al. Electronic nose evaluation of the effects of different withering processes on the aroma of black tea[J]. Tea Communication,2020,47:5−8.
[19]	时月, 李玥, 王宇滨, 等. 丁香油-壳聚糖及其复合涂膜方式对鲜切甜瓜品质的影响[J]. 农产品加工,2021,533(8):1−5. [SHI Yue, LI Yue, WANG Yubin, et al. Effect of clove oil chitosan and its composite coating method on the quality of fresh cut muskmelon[J]. Agricultural Product Processing,2021,533(8):1−5.
[20]	YUAN S, XU C Y, XIA J, et al. Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology[J]. Food Science & Nutrition,2020,8(12):6660−6669.
[21]	ZHAO Y Y, WANG E B. Study on fundamental process of Codonopsis pilosula desulfurization and in vitro antibacterial activity of its polysaccharide extract on escherichia coli[J]. Pharm Chem J,2016,49(11):782−787. doi: 10.1007/s11094-016-1371-8
[22]	GUO Q B, XIAO X Y, LU L F, et al. Polyphenol-polysaccharide complex: Preparation, characterization, and potential utilization in food and health[J]. Annual Review of Food Science and Technology,2022,13:59−87. doi: 10.1146/annurev-food-052720-010354
[23]	CARN F, GUYOT S, BARON A, et al. Structural properties of colloidal complexes between condensed tannins and polysaccharide hyaluronan[J]. Biomacromolecules,2012,13(3):751−759. doi: 10.1021/bm201674n
[24]	WATRELOT A A, SCHULZ D L, KENNEDY J A. Wine polysaccharides influence tannin-protein interactions[J]. Food Hydrocolloids,2017,63:571−579. doi: 10.1016/j.foodhyd.2016.10.010
[25]	GHIMIRE S, MCCARTHY P C. Capture of Pb²⁺ and Cu²⁺ metal cations by Neisseria meningitidis-type capsular polysaccharides[J]. Biomolecules,2018,8(2):9.
[26]	周昀. 模糊感官评价优化液态悬浮发酵红茶茶汤[J]. 福建农业科技,2020(6):37−41. [ZHOU Yun. Optimization of liquid suspension fermented black tea soup by fuzzy sensory evaluation[J]. Fujian Agricultural Science and Technology,2020(6):37−41. doi: 10.13651/j.cnki.fjnykj.2020.06.008
[27]	QI X, TESTER R F. Fructose, galactose and glucose-in health and disease[J]. Clinical Nutrition Espen,2019,33:18−28. doi: 10.1016/j.clnesp.2019.07.004
[28]	STICK R, WILLIAMS S, STICK R V, et al. Disaccharides, oligosaccharides and polysaccharides[M]. Elsevier Science Bv: Amsterdam, 2009, 321−341.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	王晶，陈莹莹，焦辉进，周浓，史虎军，张弦飞. 基于响应面法的枇杷叶总黄酮提取工艺优化及其抗氧化活性研究. 南方农业. 2024(11): 1-8 .
2.	王晶，陈莹莹，焦辉进，周浓，史虎军，张弦飞. 不同采收期枇杷叶总酚、总黄酮含量及抗氧化活性研究. 中国野生植物资源. 2024(12): 52-57 .