EFFECT OF STORAGE CONDITIONS ON QUALITY OF GREEN TEA

• 作 者: Seung-CheolLeel[1]Jung-MinLee[1]Sung-HwanCho[2]Sung-GilChoi[2]Ho-JinHeo[2]
• 机 构: Department of Food Science and Biotechnology, Kyungnam University, Masan, 631-701, REPUBLIC OF KOREA
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年期

　　After storing green tea leaves at 4℃ under 69% ot relative humiditiy for 2 months,green teas were prepared by soaking 1 g of the each leaves in 100 mL of 70℃ distilled water for 5 min.Total phenolic contents(TPC),total flavanol contents(TFC),ascorbic acid contents(AAC),catechins,and caffeine of the green tea were determined.TPC of the green tea at 14 days of storage increased from 267.53 to 326.06 mg/mL,compared to that of 0 day.