The Effects of Different Fixation Methods on Quality of Lycium ruthenicum Murr Bud-tea.

Abstract The effects of three fixation methods ( steaming, blanching and microwave fixation) on chemical composition and sensory quality of Lydum ruthenicum bud-tea were investigated. The results showed the fixation technique (the leaf weight 3 g/cm², the time 1.5 min, and the temperature 100°C ) was the best, which was beneficial to the conservation of free amino acid and soluble sugar in L. ruthenicum bud-tea. The loss of chlorophyll was limited, and the score of sensory quality review was higher. [ABSTRACT FROM AUTHOR]