Research on Functional Components and Bioactivity in Tea in the Context of Big Data

Abstract

The introduction of the concept of big data has provided considerable convenience in all walks of life, and the field of tea research is no exception. With the rapid development of Internet technology and economic aspects, the traditional methods of functional tea research can no longer meet the growing demand, and it is necessary to change the concept to learn the latest biological activity research methods. In this paper, we use Mao Jian tea from the Lvliang Mountains as an example and use the big data method to collect and analyze data. The main functional components of Mao Jian tea were studied, and some of the functional components and biological activities in Mao Jian tea from the Lvliang Mountains were compared with those of Pu’er tea, black tea, and green tea using UV spectrophotometry. The results showed that the maximum amount of flavonoids in the tea broth reached 43.29 mg/g when the brewing temperature was 90°C, the ratio of tea to water was 1 : 120, the brewing time was 20 min, and the Lvliang Mao Jian tea brewed under this condition had the highest activity, in which the flavonoid health function played the most effective role.