Effects of Chemical Components on the Amount of Green Tea Cream

doi:10.1016/S1671-2927(11)60083-7

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (6): 969-974.DOI: 10.1016/S1671-2927(11)60083-7

• 论文 • 上一篇

Effects of Chemical Components on the Amount of Green Tea Cream

XU Yong-quan¹, CHEN Su-qin², SHEN Dan-yu³ and YIN Jun-feng¹

1 Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture/National Engineering Technology Research Center for Tea Industry/Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, P.R.China
2 Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020, P.P.China
3 Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, P.R.China

收稿日期:2011-06-10 修回日期:2011-06-10 出版日期:2011-06-20 发布日期:2011-06-03
通讯作者: YIN Jun-feng
作者简介:Correspondence YIN Jun-feng, Professor, Tel: +86-571-86650031, E-mail: yinjf@mail.tricaas.com

Effects of Chemical Components on the Amount of Green Tea Cream

XU Yong-quan¹, CHEN Su-qin², SHEN Dan-yu³ and YIN Jun-feng¹

¹ Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture/National Engineering Technology Research Center for Tea Industry/Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, P.R.China
² Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020, P.P.China
³ Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, P.R.China

Received:2011-06-10 Revised:2011-06-10 Online:2011-06-20 Published:2011-06-03
Contact: YIN Jun-feng
About author:Correspondence YIN Jun-feng, Professor, Tel: +86-571-86650031, E-mail: yinjf@mail.tricaas.com

摘要/Abstract

摘要： The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65,P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L^-1)=-172.071+ 0.129 x C_caffeine+0.024xG_{gallated catechins} (R²=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.

关键词: green tea infusion, chemical components, amount of tea cream

Abstract: The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65,P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L^-1)=-172.071+ 0.129 x C_caffeine+0.024xG_{gallated catechins} (R²=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.

Key words: green tea infusion, chemical components, amount of tea cream

XU Yong-quan, CHEN Su-qin, SHEN Dan-yu, YIN Jun-feng. Effects of Chemical Components on the Amount of Green Tea Cream[J]. Journal of Integrative Agriculture, 2011, 10(6): 969-974.

XU Yong-quan, CHEN Su-qin, SHEN Dan-yu and YIN Jun-feng. Effects of Chemical Components on the Amount of Green Tea Cream[J]. Journal of Integrative Agriculture, 2011, 10(6): 969-974.

参考文献

Bee R D, Izzard M J, Harbron S R, Stubbs J M. 1987. The morphology of black tea cream. Food Microstructure, 6, 47-56.

Chao Y C, Chiang B H. 1999a. Cream formation in a semifermented tea. Journal of the Science of Food and Agriculture, 79, 1767-1774.

Chao Y C, Chiang B H. 1999b. The roles of catechins and caffeine in cream formation in a semi-fermented tea. Journal of the Science of Food and Agriculture, 79, 1687-1690.

Chen H X, Zhang M, Xie B J. 2005. Components and antioxidant activity of polysaccharide conjugate from green tea. Food Chemistry, 90, 17-21.

Chen L, Zhou Z X. 2005. Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository. Plant Foods for Human Nutrition, 60, 31-35.

Chen Q K. 1982. Sample Analyse of Tea Chemistry. Zhejiang Agricultural University Press, Hangzhou. (in Chinese)

Collier P D, Mallows R, Thomas P E. 1972. Interactions between theaflavins, flavanols and caffeine. Phytochemistry, 11, 867. Fu B Q, Xie M Y, Nie S P, Zhou P, Wang Y X. 2001.

Determination of the contents of polysaccharides in tea. Chinese Journal of Food Science, 22, 69-73. (in Chinese)

Jobstl E, Fairclough J P A, Davies A P, Williamson M P. 2005. Creaming in lack tea. Journal of Agricultural and Food Chemistry, 53, 7997-8002.

Liang Y R, Lu J L, Zhang L Y. 2002. Comparative study of cream in infusions of black tea and green tea [Camellia sinensis (L.) O. Kuntze]. Journal of Food Science and Technology, 37, 627-634.

Liang Y R, Xu Y R. 2001. Effect of pH on cream particle formation and solids extraction yield of black tea. Food Chemistry, 74, 155-160.

Liang Y R, Xu Y R. 2003. Effect of extraction temperature on cream and extractability of black tea [Camellia sinensis (L.) O. Kuntze]. International Journal of Food Science and Technology, 38, 37-45.

Luck G, Liao H, Murray N J, Grimmer H R, Warminski E E, Williamson M P, Lilley T H, Haslam E. 1994. Polyphenols, astringency, and praline-rich proteins. Phytochemistry, 37, 357-371.

Nagalakshmi S, Ramaswamy M S, Natarajan C P, Seshadri R. 1984. The role of added carbohydrates in tea cream stabilization. Food Chemistry, 13, 69-77.

Rutter P. 1971. A physico-chemical study of tea cream. Ph D thesis, Leeds University, England.

Rutter P, Stainsby G. 1975. The solubility of tea cream. Journal of the Science of Food and Agriculture, 26, 455-463.

Sanderson G W. 1972. The chemistry of tea and tea manufacturing. In: Runeckles V C, Tso T C, eds., Recent Advances in Phytochemistry: Structural and Functional Aspects of Phytochemistry. Academic Press, New York. pp. 247-316.

Selvendran R R, Perera B P M, Selvendran S. 1973. Changes in the ethanol-insoluble material of tea leaves (Camellia sinensis L.) during maturation. Journal of the Science of Food and Agriculture, 24, 161-165.

Smith M A. 1989. A physico-chemical study of the processes involved in the formation of tea cream. Ph D thesis, University of Bristol, England.

Smith R F. 1968. Studies on the formation and composition of tea “cream” in tea infusions. Journal of the Science of Food and Agriculture, 19, 530-534.

The First Research Institute of China Standards Publisher. 2003. Standards Collection for Tea. China Standards Publisher, Beijing. pp. 1-238. (in Chinese)

Wan X C. 2003. Tea Biochemistry. China Agricultural Press, Beijing. (in Chinese)

Yao L H, Liu X, Jiang Y M, Caffin N, D’Arcy B, Singanusong R, Datta N, Xu Y. 2006. Compositional analysis of teas from Australian supermarkets. Food Chemistry, 94, 115-122.

Yin J F, Xu Y Q, Yuan H B, Luo L X, Qian X J. 2009. Cream formation and main chemical components of green tea infusions processed from different parts of new shoots. Food Chemistry, 114, 665-670.

Zhong L. 1989. Methods of Chemical and Physical Evaluation of Tea Quality. Shanghai Science and Technology Press, Shanghai. (in Chinese)

[1]	LI Sheng-xiu, WANG Zhao-hui, MIAO Yan-fang , LI Shi-qing. Soil Organic Nitrogen and Its Contribution to Crop Production[J]. Journal of Integrative Agriculture, 2014, 13(10): 2061-2080.
[2]	LU Fei, DING Yi-cheng, YE Xing-qian, DING Yu-ting. Antibacterial Effect of Cinnamon Oil Combined with Thyme or Clove Oil[J]. Journal of Integrative Agriculture, 2011, 10(9): 1482-1487.

Effects of Chemical Components on the Amount of Green Tea Cream

Effects of Chemical Components on the Amount of Green Tea Cream

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 2

编辑推荐

Metrics