Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 331 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038469

Quality analysis and comprehensive evaluation of seabuckthorn leaf tea from different producing areas

  • WANG Yuanyuan ,
  • FENG Yongrong ,
  • SUN Qingzhan ,
  • LYU Zhaolin
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  • 1(Shanxi Technology and Business College, Institute of Health Management, Taiyuan, 030006, China)
    2(Xinjiang Altay Grassland Station, Altai 836500, China)
    3(College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China)

Received date: 2024-01-04

  Revised date: 2024-02-21

  Online published: 2024-12-30

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Abstract

This study aimed to analyze the quality difference of seabuckthorn leaf tea from different producing areas and evaluate it comprehensively.The physicochemical components including water content, water-soluble extracts, tea polyphenols, and sensory evaluation of seabuckthorn leaf tea from different origins were determined.Cluster analysis, correlation analysis, difference analysis, principal component analysis, and comprehensive score model were used to comprehensively evaluate seabuckthorn leaf tea from six different production areas.The sensory comprehensive score of Xinjiang seabuckthorn leaf tea was higher than that of seabuckthorn leaf tea from other regions, and in terms of aroma and leaf base tenderness, it was significantly better than that of seabuckthorn leaf tea from other regions (P<0.05).There were significant differences in physicochemical indexes of sea-buckthorn leaf tea from different producing areas (P<0.05), especially caffeine, phenol-ammonia ratio, total flavonoids, and tea polysaccharides.There was a certain correlation between physicochemical indexes and sensory quality, including a significant positive correlation between appearance and water extract content (P<0.05), a highly significant positive correlation between phenol-ammonia ratio and dry matter content (P<0.01), and a significant negative correlation with free amino acid content (P<0.05).Three principal components were extracted by principal component analysis, with a cumulative contribution rate of 88.623%.The comprehensive scores are ranked from high to low as follows:Xinjiang seabuckthorn leaf tea, Yangquan seabuckthorn leaf tea, Lvliang seabuckthorn leaf tea, Gansu seabuckthorn leaf tea, Xinzhou seabuckthorn leaf tea, and Northeast seabuckthorn leaf tea.The research results can provide assistance for the breeding of high-quality seabuckthorn leaf tea resources and promote the further development and utilization of seabuckthorn resources.

Key words： seabuckthorn leaf tea; physicochemical composition; principal component analysis; correlation analysis

Cite this article

WANG Yuanyuan , FENG Yongrong , SUN Qingzhan , LYU Zhaolin . Quality analysis and comprehensive evaluation of seabuckthorn leaf tea from different producing areas[J]. Food and Fermentation Industries, 2024 , 50(24) : 331 -338 . DOI: 10.13995/j.cnki.11-1802/ts.038469

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