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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation
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Effects of adding honey at different temperatures to linden tea on antioxidant properties and hydroxymethylfurfural formation

机译：添加蜂蜜在不同温度的影响在抗氧化性质和林登茶羟甲基糠醛形成

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摘要

Linden, a popularly consumed product, is prepared by different methods like infusion and decoction for treating diseases in children and adults. Due to linden's effective compounds and its sweetening, it is used in conjunction with honey and linden tea. This study investigated the effect of adding honey to linden tea prepared by infusion and decoction. Samples held at different temperatures were checked 5, 10, and 15 minutes after filtration to monitor total antioxidant activity, total phenolic compounds, total flavonoid and hydroxymethylfurfural (HMF) levels. Total antioxidant activity, total phenolic compounds and total flavonoids were found to be higher in the sample prepared by decoction. HMF was not observed in the linden tea prepared by infusion. HMF found in the teas prepared through decoction changed from 0.48 to 0.56 mu g/ml. The highest concentration of HMF was found in the samples with honey added immediately after filtration (95 degrees C). The results suggest that when linden tea is prepared, honey should be added at least 10 minutes later to increase total antioxidant activity and to reduce HMF formation.
机译：林登,一个普遍使用的产品,准备通过不同的方法注入和汤治疗疾病的儿童和成人。林登的有效化合物及其甜味剂,它与蜂蜜一起使用和林登茶。准备的林登茶加蜂蜜的效果输液和汤。气温检查5、10和15分钟后过滤监控总抗氧化剂活动,总酚类化合物、总类黄酮和羟甲基糠醛(羟甲基糠醛)水平。总抗氧化活性、总酚类化合物和总黄酮类化合物被发现更高的样品准备的汤。没有观察到林登茶准备的输液。汤从0.48改为0.56μg / ml。最高浓度的羟甲基糠醛被发现样品后立即添加了蜂蜜过滤(95摄氏度),结果显示当林登准备茶、蜂蜜添加至少10分钟后增加抗氧化活性和减少羟甲基糠醛形成。

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