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Volume 25 Issue 1
Nov.  2011
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Article Contents
YOU Xiao-mei, CHEN Chang-song, ZHONG Qiu-sheng, TAO Xiang-hui, WANG Gui-fang, CHEN Rong-bing. Biochemical changes in Dangui black tea in processing[J]. Fujian Journal of Agricultural Sciences, 2010, 25(1): 67-71.
Citation: YOU Xiao-mei, CHEN Chang-song, ZHONG Qiu-sheng, TAO Xiang-hui, WANG Gui-fang, CHEN Rong-bing. Biochemical changes in Dangui black tea in processing[J]. Fujian Journal of Agricultural Sciences, 2010, 25(1): 67-71.

Biochemical changes in Dangui black tea in processing

  • Received Date: 2009-09-16
  • Rev Recd Date: 2010-01-02
  • Publish Date: 2010-02-15
  • Changes of biochemical composition of black tea,Dangui,in processing were investigated.The results indicated that(a) the water extract and tea polyphenols in Dangui decreased gradually;(b) the amino acids content increased in the beginning,but decreased in the later stage;(c) the ratio of polyphenols to amino acid decreased;(d) the contents of TFs,TRs and TB as well as the total amount of the three tea pigments increased gradually;(e) the total catechins content in the finished black tea decreased considerably,only 1/10 of what was in the fresh leaves;and(f) the individual catechins also decreased,with the greatest reduction on epigallocatechine gallate followed by epigallocatechine,gallocatechine gallate,epicatechine gallate,epicatechine and D,L-catechine.Sensory evaluation showed that the beverage steeped from Dangui black tea had a strong sweet note,attractive reddish color,a mellow but flavorful aroma and excellent general quality.
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    中华人民共和国国家质量监督检验检疫总局.GB/T 8302-14-2002茶叶检测方法[S] .北京:中国标准出版社,2002.
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