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Variations of Main Biochemical Components During Primary Processing of Rizhao Black Tea

DING Li-xiao1,ZOU Jia-jia2,LIANG Qing1,DING Xin1,TANG Yu-huan2,CHEN Zong-fa3(1.College of Food Engineering Rizhao Polytecnic,Rizhao 276826,China;2.College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;3.Rizhao Shengfa Agricultural Science and Technology Company,Rizhao Polytechnic,Rizhao 276826,China)  
The variations of main biochemical components,such as tea polyphenol,total catechins,free amino acid,caffeine,five catechins(EGC,C,EC,EGCG,ECG),and water-soluble tea pigments(TF,TR,TB),during primary processing of Rizhao Black Tea were investigated.The results showed that the contents of tea polyphenol and total catechins decreased obviously.Free amino acid and caffeine declined in the primary processing.As five catechins investigated,EGCG and ECG varied acutely,and have transformed totally in rolling process.Contents of TF,TR and TB increased in the processing,and the value of TR/TF was 10.27 approximately.Besides,the main biochemical components in Rizhao Black Tea and southern black tea were compared in order to study the characteristics of black tea made from northern tea leaves.
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