Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves

XIANG Li-hui; LIN Qing-xia; WANG Li-li; CHEN Lin; YU Wen-quan

doi:10.19303/j.issn.1008-0384.2018.05.015

Volume 33 Issue 5

Mar. 2019

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Article Navigation > Fujian Journal of Agricultural Sciences > 2018 > 33(5): 525-529

XIANG Li-hui, LIN Qing-xia, WANG Li-li, CHEN Lin, YU Wen-quan. Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves[J]. Fujian Journal of Agricultural Sciences, 2018, 33(5): 525-529. doi: 10.19303/j.issn.1008-0384.2018.05.015

Citation:

XIANG Li-hui, LIN Qing-xia, WANG Li-li, CHEN Lin, YU Wen-quan. Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves[J]. Fujian Journal of Agricultural Sciences, 2018, 33(5): 525-529. doi: 10.19303/j.issn.1008-0384.2018.05.015

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Effect of Preservation Methods on Retention of Main Quality Compnents in Fresh Tea Leaves

doi: 10.19303/j.issn.1008-0384.2018.05.015

XIANG Li-hui^1
,,
LIN Qing-xia¹,
WANG Li-li¹,
CHEN Lin^{1
,
,},
YU Wen-quan^{2
,
,}

1.
Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu'an, Fujian 355015, China
2.
Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350002, China

Received Date: 2018-03-07
Rev Recd Date: 2018-04-17
Publish Date: 2018-05-01

Abstract

Abstract

Fresh leaves plucked from tea bushes of 11 varieties were preserved by freezing, hot-air drying or microwave heating to compare the retention of polyphenols, free amino acids and caffeine in the leaves. The two-dimensional point set distribution and principal component analyses were performed to determine the data variances among the samples. The results showed that the contents of polyphenols, EGCG, EC, ECG, aspartate, arginine, serine and cystine were significantly lower in the tea leaves treated by hot-air than by freezing. Either microwaved or frozen leaves could largely retain the original composition. However, being convenient and efficient in handling and for preservation, the microwave method was recommended for the application.
- fresh tea leaves,
- freezing,
- hot-air drying,
- microwave heating

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References(20)

References

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