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标题：Changes in the Theaflavin, Polyphenol and Water Soluble Solid Contents of Black Tea Packaged with the Different Packaging Materials and Stored for Twelve Months at the Different Storage Temperatures and Relative Humidity
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作者：Sebahattin Nas ; Muharrem Öksüz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1991
卷号：16
期号：1
出版社：Association of Food Technology, Turkey
摘要：Black tea sample was taken from the tea processing plant of Cumhuriyet, Bulk of processed tea was carefully taken, so it had represented the green tea production of the 3 rd. shooting period. Sample was divided into equal 24 parts and following treatment combinations were applied. 1. as packaging; with card-board bow, tin cans with the lid on, medium density polyethylene bags and aluminium folly bags 2, as the relative humidity; 30±5% and 70±5%, 3 as the storage temperatures; 5±2 ^oC, 20±2 ^oC and 35±2 ^oC. during the storage period theaflavin, polyphenol and water soluble solid contents of the tea samples were analyzed periodically and the changes determined. Theaflavin contents of the samples were found to be very low and the water soluble solid contents were lower than the recommended values of the standards. Theaflavin values were slightly increased at the beginning of storage but then decreased. Although water soluble solid contents showed a fluctuating values, generally, kept its original levels. Polyphenol contents decreased at the starting month of the storage and then showed a slightly increase but again by fluctuating. Generally polyphenol contents of the tea samples stored at the 70% relative humidity were determined to be higher than those of stored at the 30% relative humidity. As a result, it was concluded that is was not possible to get a final decision on the basis of these three characteristics which they showed unsteady results during the storage period. But, in the bags which water contents were higher than the others, theaflavin contents of these sample were determined to be lower, so from this results if could be concluded that in order to have better, quality the environment conditions of packaged tea should be arranged to keep theaflavin content as high as possible.