Abstract: The changes of polyphenol(EG、EGC、ECG、GGEG),amino acid,pectin etc. in green tea extraction at the temperature of 50、60、70、80℃ were studied.Results showed extraction of free catechin was easy in cool water,extraction rate was 80%~90% during 3 times extract,estered catechin was difficult,the rate was only 50% during 3 times extract. Tthe extract rate of caffeine was the same as estered catechin;the extract rate of amino acid was higher in 1 time extraction,the rate descends with 1~3 time extract. Beside of Arg,the extract rate of other amino acid attained 70%~80% in 2 time extract,90%~100% in 3 time. The rate of Arg was 50% in 2 time extract,70% in 3 time. The rate of calcium/magnesium/phosphorus gradually descended with 1~3 time extract. The extract rate of hydrate and salted pectin was higher in 1 time extract. The above parameters were the reference in tea beverage processing and quality asseurance.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot