Objective Effects of method and duration of storage on the quality of Camellia nitidissima flowers were studied to provide reference for the pgoduct development of Camellia nitidissima flowers.
Method Freeze-dried camellias were stored in the dark at low temperature (DLT), under light exposure at room temperature (LRT), or in the dark at room temperature (DRT). The changes on 4 functional ingredients (i.e., flavonoids, polysaccharides, saponins, and polyphenols), 3 nutrients (i.e., amino acids, protein, and crude fat), and exterior color of the flowers were determined every 3 months for a principal component analysis.
Result Under same storage conditions, the contents of saponin, tea polyphenol, and protein of the flowers decreased with time, but those of fat and polysaccharide increased. In a same sampling period, flavonoids and saponins were higher in the flowers under DLT than the other two treatments, but less on fat, and no significant changes on color. Under LRT, flavonoids and saponins in the stored flowers were lower than prior to the storage, whereas, fats higher, and the color intensified and darkened.
Conclusion The principal component analysis showed that total flavonoids, saponins, polysaccharides, and amino acids could be used as indicators for comprehensive quality evaluation on C. nitidissima flowers. Storage under DRT within 6 months or DLT at 5℃ for less than a year was considered adequate insofar as the stability, exterior color, flower grading, and market value of the freeze-dried camellias are concerned.
DownLoad: