The impact of Ca2+ combination with organic acids on green tea infusions

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Zhong, Xiao-Yu;Yin, Jun-Feng;Yuan, Hai-Bo;Tang, Ping;Xu, Yong-Quan;Yin, Jun-Feng;Du, Qi-Zhen

作者机构：

关键词： Ca2(+);Organic acid;Green tea infusion;Tea cream;Tea sediment

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

ISSN： 0308-8146

年卷期： 2013 年 139 卷 1-4 期

页码：

收录情况： SCI

摘要： The effect of Ca2+ in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca2+ concentration of the brewing water was >40 mg L-1, the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R = 0.89, p < 0.01), quinic acid (R = -0.90, p < 0.01) and tartaric acid (R = -0.82, p <0.01). Oxalic acid on its own interacted with Ca2+ at low concentrations, whereas polyphenols and protein did not. In conclusion, Ca2+ in brewing water influences the quality of a tea infusion by inducing tea cream and sediment formation from combination of Ca2+ and organic acids, such as oxalic acid, quinic acid and tartaric acid. Ca2+ and oxalate are the main metal ion and anion, respectively, involved in tea cream and sediment formation on tea infusion cooling or concentrating. (C) 2013 Elsevier Ltd. All rights reserved.

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