Effect of Processing Technology on Quality and Functional Activity of Taxilli Herba Tea

Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 processing technologies including natural fermentation, fixation, and Aspergillus cristatus fermentation. After processing, determinations were done on the main chemical components, antioxidant activity, influence on α-amylase activity, and organoleptic evaluation. Results: The content of 5 chemical compounds, including water extract, free amino acid, tea polyphenol, total flavonoid, and soluble sugar in Taxilli Herba tea, were increased (P < 0.05) after fixation while the antioxidant activity was improved too. The delightful odour of Taxilli Herba tea processed by natural fermentation was enhanced. The α-amylase activity of Taxilli Herba tea fermented by A. cristatus was significantly improved (P