Sediments in concentrated green tea during low-temperature storage

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Du, Qi-Zhen;Yin, Jun-Feng;Xu, Yong-Quan;Chen, Gen-Sheng;Yuan, Hai-Bo;Yin, Jun-Feng;Que, Fei

作者机构：

关键词： Concentrated green tea;Reversible sediments;Irreversible sediments;Composition

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The formation and the main chemical components of sediments, including reversible tea sediments (RTS) and irreversible tea sediments (IRS), in concentrated green tea during low-temperature storage were studied. RTS was mainly formed in the first 10 days, and IRS was mainly formed between 20 and 40 days of storage. The RTS were the primary sediment, contributing more than 90% of the total sediment. The RTS comprised of polyphenols, total sugar, caffeine, flavones and proteins, while the IRS mainly comprised of oxalates of Ca, Mg, Ga and Mn. The total mineral content in the IRS (17.1%) was much higher than that in the RTS (2.6%) after 80 days of storage. The Ca, Mg, Mn and Ga contents in IRS were over 1.0% (w/w) each. About 75% of the IRS was soluble in 0.1 M aqueous HC1, with the oxalate accounting for 68%. Minerals and oxalic acid were the crucial factors in the IRS formation.

分类号： TS2`TS201.2

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