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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (6): 525-531.doi: 10.13305/j.cnki.jts.2011.06.004

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Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion

XU Yong-quan, LIU Ping, CHEN Gen-sheng, CHEN Jian-xin, YUAN Hai-bo, YIN Jun-feng*   

  1. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
  • Received:2011-04-22 Revised:2011-10-08 Online:2011-12-15 Published:2019-09-09

Abstract: The chemical components and sensory quality of green tea infusion with different tea polyphenols concentrations were compared and investigated during the sterilization and storage. The results showed that, the stability of green tea infusions with different tea polyphenols concentrations was different. During the sterilization and storage, the color of green tea infusion darkened and turned red, contents of tea polyphenols and catechins decreased markedly, contents of flavones and gallic acid increased evidently, contents of caffeine and amino acids reduced slightly, sensory quality reduced obviously and ripe taste enhanced. With the increasing of tea polyphenols concentration, the change of chemical components and sensory quality strengthen, the degree of change under the high-temperature (37℃) storage was much larger than that under the low-temperature (4℃) storage. The stability of green tea infusion was relatively higher when tea polyphenols concentration was ranged from 400mg/L to 600mg/L.

Key words: tea polyphenols concentration, green tea infusion, stability

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