文献类型： 外文期刊

作者： Xu, Yong-Quan ¹ ; Chen, Gen-Sheng ¹ ; Wang, Qiu-Shuang ² ; Yuan, Hai-Bo ¹ ; Feng, Chun-Hong ¹ ; Yin, Jun-Feng ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Minist Agr, Key Lab Machining & Qual Control Tea & Beverage P, Hangzhou 310008, Zhejiang, Peoples R China

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

关键词： chemical components;formation;green tea infusion;IRS

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2012 年 77 卷 3 期

页码：

收录情况： SCI

摘要： The formation of irreversible tea sediment (IRS) and its chemical components in green tea infusions were investigated. The results showed that the amounts of IRS in the green tea infusions from various tea cultivars ranged from 0.10 to 1.47 mg/mL. The amount of IRS was influenced remarkably by the chemical components in the green tea infusion. Principal component analysis and regression analysis indicated that gallated catechins, Mn, Ca, caffeine, Na, and (-)-gallocatechin gallate (GCG) were the principal components. IRS (mg/mL) =-4.226 + 0.275 gallated catechins + 79.551 Na + 7.321 Mn + 21.055 Ca + 0.513 caffeine - 0.129 GCG (R2= 0.697). The contents of the main chemical components in the reversible tea sediment (RTS) and IRS were markedly different, especially the minerals. Large amount of minerals participated in the formation of irreversible green tea sediment. The amount of IRS increased with the extraction temperature.