Food and Fermentation Industries >

2021 , Vol. 47 >Issue 3: 135 - 142

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025099

Preparation of portable Ganoderma lucidum and white tea and its antioxidant activity

  • XIE Sandu ,
  • CHEN Huiqing ,
  • ZHUANG Peirong ,
  • HONG Jiarong ,
  • YOU Lijie
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  • 1(Minnan Science and Technology University, Quanzhou 362332, China)
    2(College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
    3(Quanzhou College of Technology, Quanzhou 362200, China)

Received date: 2020-07-21

  Revised date: 2020-08-14

  Online published: 2021-03-08

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Abstract

The portable Ganoderma lucidum and white tea which was made from white tea, white Ganoderma, Coriolus versicolor and black Ganoderma to explore the effect of different brewing time and different brewing times on anti-oxidation activity of the tea infusion. And in which tea polyphenol was used as positive control and the elimination rates of hydroxyl radical, DPPH, superoxide free radical and inhibitory rate on Fe2+-induced lipid peroxidation of vitellin were used as index. The results showed that the optimum composition of the portable Tea bags (3.75 g/bag) was: white tea 2.5 g, white Ganoderma 0.4 g, Coriolus versicolor 0.55 g, black Ganoderma 0.3 g. Moreover, immersion time, the times of immersion and their interaction influenced the anti-oxidation activity of the tea infusion were extremely significantly (P<0.01). When it was treated by 3.75 g of the portable Ganoderma lucidum and white tea in hot water (200 mL water, temperature>95℃, 3 min) and removing tea residue, the anti-oxidation activity of the tea infusion reached its peak value (P<0.05). Moreover, the tea infusion demonstrated an elimination (74.05±0.82)% of the hydroxyl free radical, (55.86±2.23)% superoxide free radical, which were equal to that of 0.45 mg/mL, 0.40 mg/mL tea polyphenol(P>0.05)respectively. And the radical scavenging rates of DPPH reached (63.07±2.37)%, which was higher than that of 0.45mg/mL tea polyphenol (P<0.05). Furthermore, the inhibitory rate of Fe2+-induced lipid peroxidation of vitellin reached (60.66±2.94)%, which was higher than that of 0.70 mg/mL tea polyphenol (P<0.05). Therefore, the brewing Ganoderma lucidum and white tea infusion had strong antioxidant activity.

Key words： white tea; Ganoderma lucidum; sensory quality; tea infusion; antioxidant activity; free radical scavenging rate; inhibition rate

Cite this article

XIE Sandu , CHEN Huiqing , ZHUANG Peirong , HONG Jiarong , YOU Lijie . Preparation of portable Ganoderma lucidum and white tea and its antioxidant activity[J]. Food and Fermentation Industries, 2021 , 47(3) : 135 -142 . DOI: 10.13995/j.cnki.11-1802/ts.025099

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