Abstract:

This study aimed to discuss the processing suitability of hawthorn tea. The contents of nutritional and functional
components of hawthorn tea were determined and its aroma components were detected by headspace-solid phase
microextraction combined with gas chromatography-tandem mass spectrometry (HS-SPME-GC-MS). The results showed
that hawthorn tea had high contents of flavonoid (24.3 mg/g) and polyphenol (15.4 mg/g). Compared with fresh hawthorn
leaves, the changes in flavonoid and polyphenol contents of hawthorn tea, produced using the same procedure as for green
tea, were not significant. Amino acid analysis showed that total amino acid content of hawthorn tea was 121.16 mg/g, which
was 33.08% higher than that of hawthorn leaves. Analysis of aroma components showed that hawthorn tea contained 43
volatile components and ionone, eugenol, hyacinthin, geranyl acetone, linalool, phytol, nonanal and so on, the characteristic
aroma substances of green tea, also primarily contributed to the unique flavor of hawthorn tea. These results can provide data
support for the processing suitability of hawthorn tea.

Key words: hawthorn tea, headspace-solid phase microextration, functional components, amino acid, aroma components