Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea

Effects of Different Drying Temperature on Quality Components of Ziziphi Spinosae Folium Insect Tea

A series of methods such as the high performance liquid chromatography and amino acid analyzer were used to study the effects of different drying temperatures (60, 75, 90 and 105 ℃) on the protein, amino acids, fatty acids and other quality components of ziziphi spinosae folium insect tea (ZSIT). Th...

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Bibliographic Details
Main Authors: Dongyin YUAN, Lixiang WEN, Fen ZHANG, Shuqiong OU, Jiaxian CHEN, Jingru PENG, Yuan ZHAO, Shouhui HUANG, Yewei TAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-04-01
Series:Shipin gongye ke-ji
Subjects:
ziziphi spinosae folium insect tea
drying temperature
quality component
principal component analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060182

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060182

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