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| 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 |
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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 Ccaffeine+0.024xGgallated 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.
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 Ccaffeine+0.024xGgallated 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.
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Received: 10 June 2011
Online: 10 June 2011
Accepted:
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Corresponding Authors:
YIN Jun-feng
E-mail: yinjf@mail.tricaas.com
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| About author: Correspondence YIN Jun-feng, Professor, Tel: +86-571-86650031, E-mail: yinjf@mail.tricaas.com |
Cite this article:
XU Yong-quan, CHEN Su-qin, SHEN Dan-yu and YIN Jun-feng.
2011.
Effects of Chemical Components on the Amount of Green Tea Cream. Journal of Integrative Agriculture, 10(6): 969-974.
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