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Effects of lipophillic pigments on colour of the green tea infusion

文献类型： 外文期刊

作者： Lu, Jian-liang 1 ; Pan, Shun-shun 1 ; Zheng, Xin-qiang 1 ; Dong, Jun-jie 1 ; Borthakur, Devajit 1 ; Liang, Yue-rong 1 ;

作者机构： 1.Zhejiang Univ, Tea Res Inst, Hangzhou 310029, Zhejiang, Peoples R China

2.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Peoples R China

3.Assam Agr Univ, Jorhat 785008, Assam, India

关键词： tea

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Studies about effect of pigments on colour of green tea infusion will help for quality evaluation and adopting suitable measure for prevention from non-enzyme browning. HPLC results showed that concentrations of chlorophylls and pheophytin a in green tea infusions were higher than their thresholds, and that lutein and o-carotene were near or above the thresholds. Significant correlation between pigments concentration and colour difference index in green tea infusion was also found. Therefore, lipophillic pigments did affect the colour of green tea infusion markedly, and the ratio of chlorophylls to pheophytins could be used as an indicator of infusion colour and quality of green tea.

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