文献类型： 外文期刊

作者： Xu Yong-quan ¹ ; Chen Su-qin ² ; Shen Dan-yu ³ ; Yin Jun-feng ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Natl Engn Technol Res Ctr Tea Ind, Minist Agr,Tea Res Inst, Key Lab Machining & Qual Control Tea & Beverage P, Hangzhou 310008, Zhejiang, Peoples R China

2.Shenzhen Shenbao Huacheng Foods Co Ltd, Shenzhen 518020, Peoples R China

3.Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China

关键词： green tea infusion;chemical components;amount of tea cream

期刊名称：AGRICULTURAL SCIENCES IN CHINA （ 影响因子：0.82； 五年影响因子：0.997 ）

ISSN： 1671-2927

年卷期： 2011 年 10 卷 6 期

页码：

收录情况： SCI

摘要： The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65, P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L(-1))=-172.071+0.129xC(caffeine)+0.024xG(gallated catechins) (R(2)=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.