Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]

被引：62

作者：

Liang, YR ^{[1
]}

Lu, JL ^{[1
]}

Zhang, LY ^{[1
]}

机构：

[1] Zhejiang Univ, Hangzhou 310029, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 06期

关键词：

Camellia sinensis; caffeine; catechins; particle size; theaflavins; thearubigins; tea-cream;

D O I：

10.1046/j.1365-2621.2002.00589.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Particle size, concentration and chemical composition of green-tea cream and black-tea cream were studied. Tea-cream particle size tended to decrease during tea fermentation and average size of tea-cream particles was bigger for green than for black tea. The amount of tea-cream formed in tea infusions depended on their chemical composition. Tea catechins and their oxidation products formed tea-cream when they interact with some non-catechin compounds in tea liquor. Model fermentation tests revealed that little tea-cream was found in solution of crude tea catechins and the tea-cream formed after fermentation did not significantly increased in the crude tea catechins solution. Tea extract prepared at 50 degreesC formed less tea-cream than those prepared at 90 degreesC before and after fermentation. Caffeine, gallocatechin (GC) and epigallocatechin gallate (EGCG) were the predominant compounds in green-tea cream but thearubigins (TRs), caffeine and theaflavins (TFs) in black-tea cream. Gallated catechins and gallated TFs had stronger creaming ability than un-gallated catechins and TF. How to control tea liquor from creaming down is discussed.

引用

页码：627 / 634

页数：8

共 18 条

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[2]

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[3]

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[4]

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