Volatiles, polysaccharides and total polyphenols in Chinese rose tea infusions and their antioxidant activities

• DOI: 10.1111/jfpp.13323
• Publication Date: 2017-04-28T12:46:57Z
• Authors: Hao Qin; Xue-qin Deng; Bao-cai Li; Wei-feng Dai; Shi-yun Jiao; Yi Qin; Mi Zhang
• Keywords: Rose (mathematics)

Rose tea is a kind of popular beverage in many Asian countries. In this study, the contents volatiles, polysaccharides and total polyphenols three species Chinese rose infusions [Kuishui (KSR), Pinying (PYR) Jinbian (JBR)] were determined, respectively. Meantime, volatiles from those analyzed by GC-MS, their antioxidant activities tested 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay. As results, 17, 15, 20 components identified The polyphenols, activity PYR infusion higher than other two infusions. To elucidate contributions main constituents for its activity, correlation coefficients between them analyzed, displaying that are antioxidants infusion, whose greater 0.9. Practical applications with health care function, active ingredients have mainly focused on so far. current studies China could provide an useful comparison difference teas basic data quality control tea.