The Effects of Different Processing Methods on the Levels of Biogenic Amines in Zijuan Tea

文献类型： 外文期刊

第一作者： Liu, Dandan

作者： Liu, Dandan;Wang, Kang;Xue, Xiaoran;Qin, Shiwen;Wen, Qiang;Suo, Yukai;Wen, Qiang;Suo, Yukai;Liang, Mingzhi

作者机构：

关键词： biogenic amine; Zijuan tea; processing method; food quality; HPLC

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 9 期

页码：

收录情况： SCI

摘要： This study aimed to evaluate the effects of processing methods on the content of biogenic amines in Zijuan tea by using derivatization and hot trichloroacetic acid extraction with HPLC-UV. The results showed that the most abundant biogenic amine in the original leaves was butylamine, followed by ethylamine, methylamine, 1,7-diaminoheptane, histamine, tyramine, and 2-phenethylamine. However, during the process of producing green tea, white tea, and black tea, the content of ethylamine increased sharply, which directly led to their total contents of biogenic amines increasing by 184.4%, 169.3%, and 178.7% compared with that of the original leaves, respectively. Unexpectedly, the contents of methylamine, ethylamine, butylamine, and tyramine in dark tea were significantly reduced compared with those of the original leaves. Accordingly, the total content of biogenic amines in dark tea was only 161.19 mu g/g, a reduction of 47.2% compared with that of the original leaves, indicating that the pile-fermentation process could significantly degrade the biogenic amines present in dark tea.

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