Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea

Abstract

In order to make male flower tea of Eucommia ulmoides, this paper systematically investigated the effects of microwave drying, a newly emerging drying method, on the contents of functional constituents contained in the flower (such as total flavonoids, chlorogenic acid, aucubin and geniposidic acid) from the aspects of microwave output power and time of treatment. A comparison was conducted in the view of tea quality between microwave drying and conventional drying methods used in tea manufacturing, such as pan baking drying and oven ventilation baking drying. The results indicated that microwave drying method could maximally maintain the functional constituents. Further comparison on sensory quality showed that by microwave drying mode, the shape of the stamens of the flower was intact, the color was greenish, the liquor of the flower tea was fresh with strong Eucommia male flower flavor.