文章基本信息

标题：Stability of Dark Tea Infusion and their Biochemical Components
本地全文：下载
作者：Xiaoqiang Chen ; Junfeng Du ; Yongwen Jiang 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2016
卷号：12
期号：8
页码：408-411
DOI：10.19026/ajfst.12.2989
出版社：MAXWELL Science Publication
摘要：This research investigated the stabilityof Pu'er tea infusion and Fangbao tea infusion and their contents of biochemical components, such as TP (tea polyphenols), caffeine, water-soluble saccharides, free protein, free amino acids. Compared with green tea, there are a small number of TP and free amino acids in the above two kinds of dark tea and no free amino acids were detected in Fangbao tea. Pu'er tea infusion and Fangbao tea infusion were respectively stored at 2, 30 and 60°C, respectively for 1, 2, 6, 12, 16, 24 and 48 h, respectively to evaluate their stability. The turbidity of Pu'er tea infusion and Fangbao tea infusion began to increase after stored for 6 h and its stability was the worst at 30°C.