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- Title
不同保鲜处理过程中茶青品质成分含量的变化.
- Authors
胡蝶; 陈维; 马成英; 吕恩利; 苗爱清; 乔小燕
- Abstract
In this work, the plucked tea leaves were preserved at different temperatures, including a range of refrigeration at 5~8 ℃, 10~13 ℃, and 15~18 ℃, as well as a room temperature storage at 21~23 ℃, for 36 hours. Changes of quality-related components of tea leaves were investigated during the process of preservation through detecting biochemical indexes. The content of soluble sugar showed no significant changes in neither refrigeration nor room temperature sample groups after 36 hour treatment. The content of free amino acids maintained at the same level before and after 36 hour refrigeration at 10~13 ℃. The catechin (C), epicatechin (EC), and epicatechin gallate (ECG) decreased significantly in all preservation treatments (p<0.05). The contents of epigallocatechin (EGC), gallocatechin (GC), and epigallocatechin gallate (EGCG) demonstrated no significant variation after 36 hour refrigeration at neither 5~8 ℃ nor 10~13 ℃. The result of principle component analysis (PCA) suggested all samples of four refrigeration treatments were separated from the room temperature ones on the basis of soluble sugar, free amino acids, C, EC, EGC, GC, EGC, and EGCG. The refrigerated samples also clustered closer to the fresh leaves than the ones of room temperature case. In conclusion, 10~13 ℃ treatment could be a better choice to store plucked tea leaves.
- Publication
Modern Food Science & Technology, 2021, Vol 37, Issue 4, p110
- ISSN
1673-9078
- Publication type
Article
- DOI
10.13982/j.mfst.1673-9078.2021.4.0916