Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities
文献类型：期刊论文
| 作者 | Yin, Dan-Dan; Yuan, Ru-Yu; Wu, Qian; Li, Shan-Shan; Shao, Shuai8; Xu, Yan-Jun; Hao, Xiarig-Hong; Wang, Liang-Sheng
|
| 刊名 | FOOD CHEMISTRY
 |
| 出版日期 | 2015 |
| 卷号 | 187页码:20-28 |
| 关键词 | Water lily Tea infusion Flavonoids Volatile compounds Antioxidant activity |
| ISSN号 | 0308-8146 |
| DOI | 10.1016/j.foodchem.2015.04.032 |
| 文献子类 | Article |
| 英文摘要 | Water lily, a member of the Nymphaeaceae family, can be made into tea on the basis of outstanding fragrance characteristics and health care functions. In this study, 16 flavonoids were identified and quantified in tea infusions prepared from the petals of 33 water lily cultivars using HPLC-DAD and HPLC-ESI-MS/MS. The infusions were analyzed with HS-SPME coupled with GC-MS; 29 volatile compounds were detected, of which nine were found to be scent components. The cultivars were clustered into three clusters characterized according to scent components. The 'Conqueror' and 'Virginia' cultivars had the highest antioxidant activities. The concentrations of polyphenols and flavonoids showed significant positive correlations with antioxidant activity as measured by DPPH., ABTS(.+), and FRAP assays. This study is valuable for a fuller understanding of this important tea and can also be used for the development of water lily. (C) 2015 Elsevier Ltd. All rights reserved. |
| 学科主题 | Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics |
| 出版地 | OXFORD |
| 电子版国际标准刊号 | 1873-7072 |
| WOS关键词 | CAPACITY ; ANTHOCYANINS ; POLYPHENOLS ; FRUITS ; BERRY ; ACID |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| 语种 | 英语 |
| WOS记录号 | WOS:000355885400004 |
| 出版者 | ELSEVIER SCI LTD |
| 资助机构 | Chinese Academy of Sciences [KFJ-1W-NO1-16] ; National High Technology Research and Development Program of China (863 Program) [2011AA10020702] |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/25689]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 作者单位 | 1.Li, Shan-Shan 2.Shao, Shuai 3.Chinese Acad Sci, Key Lab Plant Resources, Beijing 100093, Peoples R China 4.Chinese Acad Sci, Beijing Bot Garden, Inst Bot, Beijing 100093, Peoples R China 5.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 6.[Yin, Dan-Dan 7.Yuan, Ru-Yu 8.Wu, Qian 9.[Yuan, Ru-Yu 10.Nanjing Agr Univ, Coll Hort, Nanjing 210095, Jiangsu, Peoples R China |
| 推荐引用方式 GB/T 7714 | Yin, Dan-Dan,Yuan, Ru-Yu,Wu, Qian,et al. Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities[J]. FOOD CHEMISTRY,2015,187:20-28. |
| APA | Yin, Dan-Dan.,Yuan, Ru-Yu.,Wu, Qian.,Li, Shan-Shan.,Shao, Shuai.,...&Wang, Liang-Sheng.(2015).Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities.FOOD CHEMISTRY,187,20-28. |
| MLA | Yin, Dan-Dan,et al."Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities".FOOD CHEMISTRY 187(2015):20-28. |
入库方式： OAI收割
来源：植物研究所
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