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Effects of Different Drying Methods on Nutritional Components and Flavor Components of Peony Flower Tea

Author(s)

Zha Chunwang

Affiliation(s)

Anhui College of Traditional Chinese Medicine, Wuhu, Anhui, China

Abstract

This study aims to investigate the effects of four drying methods (hot air drying, vacuum drying, freeze drying, and natural shade drying) on the nutritional and flavor components of peony flower tea, providing a scientific basis for optimizing its processing technology. The contents of total phenols, total flavonoids, and polysaccharides in differently dried samples were determined and compared, while gas chromatography-mass spectrometry (GC-MS) was employed to analyze the composition and relative content of volatile flavor compounds. The results demonstrated that freeze drying retained the highest levels of nutritional components and characteristic flavor substances, followed by vacuum drying, whereas hot air drying and natural shade drying showed poorer retention effects. This research provides theoretical support for the industrial production of high-quality peony flower tea.

Keywords

Peony Flower Tea; Drying Methods; Nutritional Components; Flavor Components

References

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