Research Article | OPEN ACCESS
The Effects of Theine Content of Pu'er Tea in Hige Pulsed Electric Field
1Zhao Yan, 1Wang BaiJuan, 2Cui BoJun, 3Jiang MingZhong and 4Liu Yijia
1Yunnan Agricultural University
2Senior Section in Science
3Yunnan Police Officer Academy, Kunming 650201, China
4University of Washington, Seattle 98105, American
Advance Journal of Food Science and Technology 2014 9:1041-1044
Received: April ‎22, ‎2014 | Accepted: July ‎01, ‎2014 | Published: September 10, 2014
Abstract
This essay is based on the experiment of comparing the theine content of sample Yunnan Mengku large-leaf-variety Pu’er tea before and after the treatment of Hige Pulsed Electric Field (HPEF). During this experiment, the differences of content of theine are measured based on different processing techniques of tea (fermented and not fermented), different producing years and different HPEF. The results of the experiments are as follows. First, the difference of the content of theine is notable between fermented and not fermented tea produced in the same year and the theine content of non-fermented tea is larger than that in fermented tea. Second, the content of theine is decreasing with the increase of the length of storage. Third, the content of theine is reduced drastically in samples treated by different conditions of HPEF. The decrease of the content of theine and the major index of quality of Pu’er tea in samples treated by HPEF is consistent with that of natural-aging Pu’er tea. The results of this experiment provide theoretical foundation to further research of aging tea by HPEF.
Keywords:
HPEF, Pu, theine,
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Competing interests
The authors have no competing interests.
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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.
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