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《Journal of Anhui Agricultural Sciences》 2008-29
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Analysis of Water-soluble Polysaccharides and Protein Contents of Green Tea,Black Tea and Puer Tea

YE Yang et al(Tea Research Institute of China Academy of Agricultural Sciences,Key Laboratory of Machining and Quality Control of Tea and Beverage Plants,Ministry of Agriculture,Hangzhou,Zhejiang 310008)  
[Objective] The water-soluble polysaccharides and protein contents of teas were compared to estimate the intake of drinking teas.These teas included green tea(Xihu Longjing and Biluo Chun),black tea(Qimen and Lipton) and Puer tea(Yunnan super standard sample and Puer sample produced from Lincang).[Method] After boiling water extraction and dialysis of these teas,the contents of protein,neutral and acidic saccharide were investigated respectively by Bradford,anthrone-sulfuric acid and sulfuric acid-carbazole colorimetry method.[Result] The average content of total polysaccharides of green tea were about 39.58 mg/g,as well as 30.73 mg/g in black tea which was half in puer tea.Protein contents of puer tea were nearly 18.57 mg/g,higher than anther two.[Conclusion] Among these three kinds of tea,the contents of both polysaccharides and protein of Puer tea were the highest.
【Fund】: 浙江省自然科学基金项目(Y306437)
【CateGory Index】: S571.1
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