Effects of processing technology on phenols and volatile components in pomegranate leaves tea

doi:10.14088/j.cnki.issn0439-8114.2019.07.023

Abstract

Abstract: The contents of phenolic compounds in the samples were measured using spectrophotometry and high performance liquid chromatography（HPLC） method, and the volatile components was analyzed by gas chromatography-mass spectrometry （GC-MS） method, in addition Longjing, Zhengshanxiaozhong and Tieguanyin tea as control of green tea, red tea and oolong tea. The results showed that total phenolic contents of pomegranate green tea, red tea and oolong tea are 156.73, 137.44 and 123.1 mg/g respectively, and higher than those of the control; the ellagic acid contents of samples have little difference, maintaining at 2.11~2.39 mg/g; the catechin contents of them are 6.02, 1.49 and 7.01 mg/g respectively, and lower than the corresponding control, especially that of the red tea is the lowest only 26% of Zhengshanxiaozhong. 26, 33 and 34 kinds of volatile components were identified from pomegranate green tea, red tea and oolong tea, and with 3, 5 and 8 kinds of unique ingredients respectively. It is suggested that the effects of different processing technology on the contents of phenolic compounds and volatile components of pomegranate leaf tea are significant, comparing with pomegranate green tea, total phenolic content of red tea and oolong tea reduced significantly and the tea astringency decreased. The volatile component species of pomegranate red tea and oolong tea are more than green tea, and with more rich special elements, thus forming unique aroma types of different technology.

Key words: pomegranate leaf tea, phenolic substances, volatile components, processing technology

CLC Number:

S571.1

ZHANG Bo-sheng, LI Tie-zhu, CHENG Ni-ni, ZHANG Li-hua. Effects of processing technology on phenols and volatile components in pomegranate leaves tea[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(7): 99-104.

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