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| Effect of microwave fixing time on quality and antioxidant activity of Zhaojun white tea flower |
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| DOI：10.16768/j.issn.1004-874X.2017.12.020 |
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| Abstract: |
| White tea flower was processed by different microwave fixing times，the results of sensory evaluation
and main biochemical composition analysis showed that microwave fixing time had significant impact on sensory
quality（ P<0.01），had a very significant impact on water extracts，tea polyphenols，amino acids，soluble sugars
flavonoids content and DPPH free radical scavenging capacity and total antioxidant capacity（ P<0.01），had a
significant impact on hydroxyl free radicals scavenging capacity（ P<0.05）. White tea flower’s sensory quality was
the best by microwave fixing for 180 s，the shape was yellow-green and tight，the soup was green and yellow bright，
the aroma was cooked incense，the taste was cooked slightly sweet，the flower bottom was yellow-green leveling. The
contents of white tea flower were higher by microwave fixing for 150-180 s and the soluble sugars and flavonoids were
relatively higher without microwave treatment，the antioxidant capacity was relatively higher by microwave fixing for
180-240 s，and the highest was 180 s. Therefore，microwave fixing for 180 s was more conducive to the formation of
white tea flower’s quality. |
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