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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (2): 89-94.doi: 10.13305/j.cnki.jts.2009.2.002

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Study on Degradation of Nitrite by Kombucha Tea

FENG Yi, JIANG Sheng-jun*, WANG Chao, LUO Chang-hui, DAN Zhong   

  1. Tropical crops genetic resources institute, China Academy of Tropical Agricultural Sciences, Danzhou 571737, China
  • Received:2008-06-20 Revised:2008-11-24 Online:2009-04-15 Published:2019-09-06

Abstract: In order to explore the health-protecting mechanism of Kombucha tea in the preventing of gastrointestinal cancer and other diseases, degradation of nitrite in vitro by Kombucha tea was preliminarily studied. The results showed that Kombucha tea could efficiently degrade nitrite in vitro and generate a lot of NO. 100~1 000 mg/L of sodium nitrite were added in the Kombucha tea, the degradation of nitrite by kombucha tea was up to 89.02~431.16 mg/L in 2 h. 5~200 mg/L of sodium nitrite could be efficiently degraded by kombucha tea, which could generate 52.3~376.1 mg/m3 of NO in 20 mins.

Key words: tea, kombucha tea, nitrite, acid degradation, NO

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