文章基本信息

标题：Water Soluble, Insoluble and Total Ash Content of Black Tea Produced of Tea Leaves from Different Regions
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作者：Sebahattin Nas ; Hüsnü Yusuf Gökalp ; Muharrem Öksüz 等
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：4
出版社：Association of Food Technology, Turkey
摘要：Total ash, water-soluble and in-soluble ash content of the green tea of the different shooting period, which were grown in the different tea grown area, were determined. Also, these same parameters were determined in the black tea samples which they were processed from these green tea by applying the different tea processing methods at the different tea factories. Same analysis were also done in the tea residue after the tea brewing. Total ash, water-soluble and in-soluble ash content of the green tea of the different shooting periods had shown significant (p<0.01) variations. Total ash content of the green tea samples had been varied 3.31-5.65%, water-soluble ash content 1.79-3.11% and water-insoluble ash content 1.31-2.58%. Total ash, water-soluble and in-soluble ash content of the black tea and tea residue had been generally affected by the different processing methods, factory, shooting periods and by their interactions. This results could indicate during the tea processing at the different factories and by the different processing methods, varied amount of the different minerals could be contaminated to the tea samples. According to the different processing methods, especially if the tea had been curled for long time by applying the pressure and curled harshly then it was determined that the ash content of the black tea was increased. Because of this, the highest ash contents were