Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea
Joint Authors
Kang, Wenyi
Yin, Zhenhua
Zhang, Juanjuan
Zhang, Yong
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-11
Country of Publication
Egypt
No. of Pages
6
Abstract EN
This study aimed to establish a HPLC method for simultaneous determination of the changing of quercitrin, 3-hydroxyphloridzin, and phloridzin in physical process of M.
halliana tea.
Meanwhile, the nutritional compositions were determined, using anthrone-sulfuric acid colorimetry and direct titration determination of total sugar and reducing sugar, respectively, in order to provide theoretical basis for quality control and tea production.
The results showed that the regression equations for quercitrin, 3-hydroxyphloridzin, and phloridzin were linear in the range of 0.0972–12.15 μg (r=0.999 8), 0.0932~11.65 μg (r=0.999 1), and 0.9~112.5 μg (r=0.999 6), respectively.
The average recoveries ranged from 98.19% to 99.35%.
The contents of crude protein and the crude fat were measured by spectrophotometric detection and soxhlet extraction detection, respectively.
The contents of total sugar, reducing sugar, the fat, and protein were 6.8 g/100 g, 8.5 mg/100 g, 2.399 g/100 g, and 4.362 g/100 g, respectively, in M.
halliana tea.
American Psychological Association (APA)
Yin, Zhenhua& Zhang, Yong& Zhang, Juanjuan& Kang, Wenyi. 2017. Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1176083
Modern Language Association (MLA)
Yin, Zhenhua…[et al.]. Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea. Journal of Food Quality No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1176083
American Medical Association (AMA)
Yin, Zhenhua& Zhang, Yong& Zhang, Juanjuan& Kang, Wenyi. Analysis of Chemical Constituents Changing in Physical Process and Nutritional Components of Malus halliana Koehne Tea. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1176083
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176083