Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Tea Science》 2011-03
Add to Favorite Get Latest Update

Studies on the Changes of Components of Green Tea by Mixed Liquid Fermentation

LIU Wen-yao,CHEN Zhong-zheng,LI Bin,FANG Xiang College of Food Science,South China Agricultural University,Guangzhou 510642,China  
In this study,Aspergillus niger H-15 and yeast stain P1,the dominant microorganisms,isolated from Puer tea were used to ferment green tea in liquid.Results showed that the changes of active components during liquid fermentation were different from those of solid-state fermentation.During liquid fermentation,tea polyphenols and caffeine showed a small dynamic change.Content of amino-acid decreased from 0.58mg/mL to 0.14 mg/mL,soluble sugar decreased from 13.38 mg/mL to 11.34 mg/mL,and pH droped from 4.93 to 3.25.Ester catechins were degraded and could not be detected by HPLC after 40 h,and the non-galloylated catechins,such as EGC、DL-C、EC and GA increased significantly,their increase rate up to 589.9%、26.5%、139.9% and 219.4% respectively.
【Fund】: 现代农业产业技术体系建设专项
【CateGory Index】: TS272.51
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【Citations】
Chinese Journal Full-text Database 10 Hits
1 LU Hai-peng1, LIN Zhi1,2, GU Ji-ping1, GUO Li1, TAN Jun-feng1 (1. Key Laboratory of Tea Chemical Engineering ,Ministry of Agriculture; Tea Research Institute ,Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 2. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650204, China);Study on the Gallic Acid in Pu-erh Tea[J];Journal of Tea Science;2007-02
2 ZHANG Dong-ying1, SHAO Wan-fang1, LIU Zhong-hua2, LIU Ya-lin3, HUANG Ye-wei1 (1. College of Long Run Pu-erh Tea, Y N A U, Kunming 650201, China; 2. Tea Key Lab of the Ministry of National Teaching, HNAU, Changsha 410128, China; 3.Yunnan Agriculture Department, Kunming 650201, China);Research on the Anti-diabetes and Anti-hyperlipidenmia Function of Monomers in Pu-erh Tea[J];Journal of Tea Science;2009-01
3 ZHAO Yuan-yan1,LU Cai-you1,FENG Lei2 (1 College of Long Run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China; 2 Yunnan Product Quality Supervision and Testing Center,Kunming 650223,China);Studies on the Change Rule of Catechins in Pu-erh Tea Processing[J];Tea Communication;2008-03
4 Ning Jingming Fang shihui Xia Tao Zhou Tianshan(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Agricultural,PRC,Anhui Agricultural University,Hefei 230036,China);Study on the Tannase Against Precipitation of Green Tea Drink[J];Food and Fermentation Industries;2006-06
5 FANG Xiang1,LI Bin1,CHEN Dong2,CHEN Zhong-zheng1(1.College of Food Science,South China Agricultural University,Guangzhou 510642,China;2.Guangdong Academy of Agricultural Sciences,Guangzhou 510500,China);Review on functional components and mechanism of quality formation of Puer tea[J];Science and Technology of Food Industry;2008-06
6 HUANG Qun,LI Yan-po,CHEN Lin-jie,CHE Ke (Institute of Food Science, Jishou University, Jishou 416000, China);Study on Changes of Active Components in Dark Tea during Liquid Fermentation by Eurotium cristatum[J];Food Science;2007-12
7 FU Dong-he,LIU Zhong-hua,HUANG Jian-an,HAO Fan,WANG Fang,LEI Yu-guo (Tea Key Laboratory, Ministry of Education, College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China);Variations of Components of Fuzhuan Tea during Processing[J];Food Science;2008-02
8 ZHANG Xin-fu1,2,GONG Jia-shun1,*,ZHOU Hong-jie3,LU Cai-you3,HU Xiao-jing1,ZHOU Yang1 (1.College of Food Science and Technology, Yunnan Agricultural University,Kunming 650201, China; 2.College of Horticulture, Qingdao Agricultural University, Qingdao 266109, China; 3.College of Longrun Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China);Study on Relationship between Polyphenols and Quality of Yunnan Pu-erh Tea[J];Food Science;2008-04
9 Zhou Chunhong1,2,Huang Zhenxing1,3,Ruan Wenquan1,3,Yan Qun1,3 1(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)2(Center of Product Quality Supervision and Inspection,Lanzhou 730030,China)3(School of Environmental and Civil Engineering,Jiangnan University,Wuxi 214122,China);Influence of Microorganisms on Certain Flavor Chemicals of Puer Tea During Its Piling[J];Food and Fermentation Industries;2009-07
10 WANG Zan miao,LI Yong gang (Zhejiang Orient Tea Development Co,.LTD. Hangzhou 310008);Studies on the decomposition of estern catechins by tannase[J];China Food Additives;2005-01
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 LI Zi-kun et al (Key Laboratory of Food Science and Safety,Ministry of Education,Southern Yangtze University,Wuxi,Jiangsu 214036);Research on Manufacture Technics of Tea Sheet and Its Application in Cigarette[J];Journal of Anhui Agricultural Sciences;2007-19
2 ZHANG Lancui1,SHEN Shengrong2(1.Department of Tea Sciences,Zhejiang University,Hangzhou 310029;2.Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029);Progress in the Study of Techniques of Tea and Tea Drinks Fresh-keeping[J];Journal of Tea;2008-03
3 NING Jing-ming1,ZENG Xin-sheng2,ZHANG Zheng-zhu1,WAN Xiao-chun1(1.Key Laboratory of Tea & Medicinal Plant and Product Safety of Ministry of Agriculture,Anhui Agricultural University,Hefei 230036;2.Technical Central,Menghai Tea Co.Ltd,Xishuangbanna 666200);Comparative study on the quality of Pu-erh crude teas from different regions in Yunnan Province[J];Journal of Anhui Agricultural University;2010-01
4 TANG Wen,TU Youying (Department of Tea Science,College of Agriculture and Biotechnology,Zhejiang University,Hangzhou,China 310029);A Review on Processing Techniques to Improve Quality of Summer-Autumn Tea[J];Journal of Tea;2010-02
5 YANG Hui1,ZHANG Fan2,CAO Zhen-hui3*(1 College of Food Science,Yunnan Agricultural University,Kunming 650201,China;2 Tea Research InstituteHunan Academy of Agricultural Science,Changsha 410125,China;3 College of Animal Science and Technology,Yunnan Agricultural University,Kunming 650201,China);Research Progress of Chemical Constituents and its Biological Function in Pu-erh Tea[J];Tea Communication;2010-02
6 XU Rui-rui,LI Li-xiang,NI Yuan,YU Hong-jun,QIU Xin-ping,JIANG Qi-zhong(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Education and Agriculture,Anhui Agriculture University,Hefei 230036);Changes of the quality of green tea liquid feremented with Eurotium cristatum[J];Journal of Anhui Agricultural University;2010-03
7 HOU Yan1,XIAO Rong2*,SHAO Wan-fang1,ZHOU Ling1,YANG Lan-lan3,GONG Jiang3,YANG Lei1,WANG Guo-cheng1(1.College of Long Run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China;2.College of Food Science,Yunnan Agricultural University,Kunming 650201,China;3.College of Animal Science,Yunnan Agricultural University,Kunming 650201,China);Effect of Pu-erh Tea on Bone Mineral Densityin Wistar Rats[J];Journal of Tea Science;2010-04
8 PAN Sheng-long(Anhui BBCA Fermentation Technology Engineering Limited Company,Bengbu,Anhui 233000);Process Research on Fermentation of Citric Acid by using Corn Clarifying Solution[J];Journal of Anhui Agricultural Sciences;2010-29
9 WANG Yue-fei 1,LUO Zi-hua 1,WU Xin-rong 2,CHEN Hong-bo 1,XU Ping 1,YANG Xian-qiang 1(1.Department of Tea Science,Zhejiang University,Hangzhou 310029,China;2.Zhejiang Tea Group CO.LTD,Hangzhou 310016,China);Antioxidtive Activities of Pu-erh Tea Extracts and Their Protective Effect on HUVEC Damage Induced by Na_2S_2O_3[J];Journal of Tea Science;2010-06
10 HOU Yan1,XIAO Rong2*,SHAO Wan-fang1,TIAN Yang2(1.College of Long Run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,China;2.College of Animal Science Yunnan Agricultural University,Kunming 650201,China);Effect of Pu-erh Tea on Liver Pathology of High-fat Rats[J];Journal of Tea Science;2010-S1
China Proceedings of conference Full-text Database 1 Hits
1 Xu Yong-quan1, Zhong Xiao-yu1, Yin Jun-feng1, *, Chen Su-qin2 (1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008; 2. Research & Development Center, Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020);Primary Study of Tannase Hydrolysis Advancing the Quality of Green Tea Infusion[A];[C];2009
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 WANG Wei-hua et al(Henan Institute of Science and Technology,Xinxiang,Henan 453003);Extraction of Tea Polysaccharide of Puer and Mensuration of its Content[J];Journal of Anhui Agricultural Sciences;2006-06
2 Yangfulin,Denfangming,Zhaolinyan,Xiayanshi Hunan Agricultural University, changsha 410128;Development of Dominant Fungi in Fuzhan Tea During the Growing Process[J];Technology of Tea Science;2005-01
3 ZHOU Bin-xing,GAO Lin-rui(Department of Tea Science,Yunnan Agricultural University。Kunming 650201,china);Study on the Puer Tea Pigments[J];Technology of Tea Science;2005-03
4 Guo Bingying;Ruan Yuchen;Cheng Qikun(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhiu);Relationship Between the Quality of Green Tea and the Content of Gallic Acid[J];Journal of Tea Science;1990-01
5 Wen Qiongying;Liu Suchun(Hunan Agricultural College,Changsha);Evolutionary Regulation of Dominant Fungi in Fuzhuan Brick Tea During the Fungus Growing Process[J];Journal of Tea Science;1991-S1
6 Huang Jian'an;Liu Zhonghua;Shi Zhaopeng(Hunan Agricultural College,Changsha);Dynamics of Main Enzymes during the Manufacturing of Fuzhuan Brick Tea[J];Journal of Tea Science;1991-S1
7 Wang Zengsheng;Tan Huwei;Zhang Ying;Shi Ling(Hunan Agricultural College,Changsha);Dynamics of Main Carbonacenous and Nitrogenous Compounds During the Processing of Fuzhuan Brick Tea[J];Journal of Tea Science;1991-S1
8 Luo Longxin; Wu Xiaochong; Deng Yuliang; Fu Shangwen(Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008);Variations of Main Biochemical Components and Their Relations to Quality Formation during Pile-fermentation Process of Yunnan Puer Tea[J];Journal of Tea Science;1998-01
9 GONG Shu-ying, ZHOU Shu-hong (Department of Tea Science, Zhejiang University, Hangzhou 310029, China);Study on Variation of the Content of Main Chemical Components and Quality of Puer-tea during Storage[J];Journal of Tea Science;2002-01
10 CHEN Xuan1, TU You-ying1, TONG Qi-qing1, CHEN Li-yan1, LIN Zhi2 (1. Tea Department, Zhejiang University, Hangzhou 310029, China; 2. Key Lab of Tea Chemical Engineering of Agricultural Ministry, Hangzhou 310008, China );Study on the Metabolic Kinetics of Active Components in Green Tea Extract During the Fermentation By Yeast[J];Journal of Tea Science;2002-01
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved