EFFECT OF STORAGE CONDITIONS ON QUALITY OF GREEN TEA

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：zhangzhao322

【摘要】

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【作者】

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Seung-Cheol Leel Jung-Min Lee Sung-Hwan Cho Sung-Gil Choi Ho-Jin Heo

【机构】

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Department of Food Science and Biotechnology, Kyungnam University, Masan, 631-701, REPUBLIC OF KOREA

【出处】

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第十四届世界食品科技大会

【发表日期】

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2008年1期

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　　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.

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EFFECT OF STORAGE CONDITIONS ON QUALITY OF GREEN TEA

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