Abstract:[Objective]This study investigated the effects of shaping and baking processes on the antioxidant activity of round roasted green tea, aiming to provide theoretical support and practical reference for improving the quality and optimizing the processing techniques of green tea.[Method]The influences of different processing stages and key procedures such as shaping and baking on the antioxidant activity of round roasted green tea were studied. A zebrafish model (in vivo) and multiple indexes including DPPH radical scavenging rate, ABTS? radical scavenging rate, and ferric ion reducing antioxidant power (FRAP) were employed for comprehensive evaluation of the antioxidant activity.[Result]Shaping and baking conditions significantly affected the antioxidant activity of green tea. The effect of shaping temperature varied under different baking temperatures. For example, under baking at 75 ℃ for 20 min (twice), the DPPH radical scavenging rate of green tea shaped at 90 ℃ was significantly higher than that at 120 ℃ and 150 ℃. In the case of shaping at 90 ℃ for 50 min, the FRAP of green tea baked at 105 ℃ was significantly better than that baked at 75 ℃. Through process optimization, the best combination was determined as shaping at 90 ℃ for 50 min + baking at 90 ℃ for 20 min (twice), under which the DPPH radical scavenging rate increased by 43.54% compared with that of conventional factory processes.[Conclusion]Optimizing shaping and baking processes can significantly enhance the antioxidant activity of round roasted green tea. This study provides scientific support for the refined processing and quality improvement of green tea.
