Research Article | OPEN ACCESS
Stability of Dark Tea Infusion and their Biochemical Components
1, 2Xiaoqiang Chen, 3Junfeng Du, 2Yongwen Jiang, 2Haibo Yuan, 1Zhouhe Wu , 1Shan Li, 1Yuntian Zhang, 1Yu Du and 1Zhengqi Wu
1Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068
2Tea Research Institute, China Academy of Agricultural Sciences, Hanghzou 310008
3Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430077, China
Advance Journal of Food Science and Technology 2016 8:408-411
Received: May ‎25, ‎2015 | Accepted: June ‎22, ‎2015 | Published: November 15, 2016
Abstract
This research investigated the stabilityof Pu’er tea infusion and Fangbao tea infusion and their contents of biochemical components, such as TP (tea polyphenols), caffeine, water-soluble saccharides, free protein, free amino acids. Compared with green tea, there are a small number of TP and free amino acids in the above two kinds of dark tea and no free amino acids were detected in Fangbao tea. Pu’er tea infusion and Fangbao tea infusion were respectively stored at 2, 30 and 60°C, respectively for 1, 2, 6, 12, 16, 24 and 48 h, respectively to evaluate their stability. The turbidity of Pu’er tea infusion and Fangbao tea infusion began to increase after stored for 6 h and its stability was the worst at 30°C.
Keywords:
Biochemical components, dark tea, stability, tea infusions,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Print): 2042-4868 |
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