英文摘要 |
Burdock (Arctium lappa L.) is rich in chlorogenic acid (CGA), caffeic acid (CA), inulin, β-carotene, arginine, and antioxidants. Studies have shown that burdock tea has the effects of lowering blood lipids and anti-oxidation. In addition to being used as a vegetable food, brewing drinks of burdock is also an increasingly popular health care purpose. This article studied the effects of different drying types and temperatures on the dissolution of burdock tea brewing ingredients and compared them with commercially available products. The results showed that more CGA could be disintegrated after soaking at 100°C for 20 min. The diced dried burdock released more CGA than sliced burdock. Chopping sliced burdock released more CGA, but grinding into powder reduced the dissolution of CGA; while grinding the diced dried burdock could slightly increase the dissolution of CGA. Drying burdock at 40 or 60°C could make the burdock tea dissolve more functional components, such as inulin and arginine, and had higher 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging ability. Drying at 100 or 180°C could dissolve more antioxidants, such as CGA, CA, phenolic compounds and flavonoids, and had higher 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging ability. |