绿茶中的GCG研究

doi:10.13305/j.cnki.jts.2008.02.002

Abstract

Abstract: The GCG content in different tea germplasms, change of GCG content during green tea processing and the tea leaf treated with high temperature steam were studied by using the HPLC determination. Results showed that the content of GCG in five tested tea cultivars was more than 1.5% among 200 tea germplasms, and it was increased continuously during the green tea processing. Temperature was the key factor that influenced the GCG content in tea, and the high temperature steam treatment could effectively increase the GCG content in green tea.

Key words: tea, GCG, high temperature steam

CLC Number:

TS272
Q946.91

LU Hai-peng, TAN Jun-feng, GUO Li, GU Ji-ping, LIN Zhi. Study on the GCG in Green Tea[J]. Journal of Tea Science, 2008, 28(2): 79-82.

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Study on the GCG in Green Tea

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