2. Academic Validation
  3. Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

Effects of β-glucosidase and α-rhamnosidase on the Contents of Flavonoids, Ginkgolides, and Aroma Components in Ginkgo Tea Drink

  • Molecules. 2019 May 25;24(10):2009. doi: 10.3390/molecules24102009.
Xianying Fang 1,  Yurong Dong 2,  Yingying Xie 3,  Lei Wang 4,  Jingqiu Wang 5,  Yuechen Liu 6,  Linguo Zhao 7 8,  Fuliang Cao 9
Affiliations

Affiliations

  • 1 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. fxy_08@163.com.
  • 2 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. 18260077753@163.com.
  • 3 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. dawntalexyy@163.com.
  • 4 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. wl0308njfu@163.com.
  • 5 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. 18761687786@163.com.
  • 6 School of Science, Rensselaer Polytechnic Institute, New York, NY 12180, USA. liuy42@rpi.edu.
  • 7 College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China. njfu2304@163.com.
  • 8 Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China. njfu2304@163.com.
  • 9 Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China. cao@njfu.edu.cn.
PMID: 31130645 DOI: 10.3390/molecules24102009
Abstract

Ginkgo tea is a kind of health food produced from Ginkgo biloba leaves. The market of Ginkgo tea encountered many difficulties because of its bad palatability and vague function statement. In this study, two kinds of glycosidase were used to improve the flavor of Ginkgo tea, and three kinds of bioactivities were selected to investigate the health care function of the tea infusion. The aroma components extracted by headspace absorb (HSA) method during the making of Ginkgo tea were analyzed by GC-MS. The Flavonoids and ginkgolides released into the tea infusion were studied by HPLC. A combination of β-glucosidase (β-G) and α-rhamnosidase (α-R) was applied during the making of the tea. The contents of characteristic aroma components and the release of total Flavonoids and ginkgolides were increased significantly by adding β-G and α-R. The composition of flavone glycosides was changed greatly. The free radical scavenging, inhibition of inflammatory cell activation, and tumor cytotoxicity activities of the tea were demonstrably improved. According to the release of active components, Ginkgo tea can be brewed repeatedly for at least three times. The Enzymes used here show potential application prospects in the making of Ginkgo tea or tea drink to get higher contents of Flavonoids, ginkgolides, and aroma components.

Keywords

anti-inflammation; anti-oxidation; anti-tumor; aroma component; flavonoid; ginkgo tea; ginkgolide; glycosidase.

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