Sediments in concentrated green tea during low-temperature storage

被引：21

作者：

Xu, Yong-Quan ^{[1
,2
]}

Chen, Gen-Sheng ^{[2
]}

Du, Qi-Zhen ^{[1
]}

Que, Fei ^{[3
]}

Yuan, Hai-Bo ^{[2
]}

Yin, Jun-Feng ^{[1
,2
]}

机构：

[1] Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Zhejiang, Peoples R China

[2] Chinese Acad Agr Sci, Res Inst, Hangzhou 310008, Zhejiang, Peoples R China

[3] Zhejiang Econ & Trade Polytech, Dept Appl Engn, Hangzhou 310018, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 149卷

基金：

中国国家自然科学基金;

关键词：

Concentrated green tea; Reversible sediments; Irreversible sediments; Composition; CHEMICAL-COMPONENTS; CREAM FORMATION; EXTRACTION; VISCOSITY; CALCIUM;

D O I：

10.1016/j.foodchem.2013.10.084

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The formation and the main chemical components of sediments, including reversible tea sediments (RTS) and irreversible tea sediments (IRS), in concentrated green tea during low-temperature storage were studied. RTS was mainly formed in the first 10 days, and IRS was mainly formed between 20 and 40 days of storage. The RTS were the primary sediment, contributing more than 90% of the total sediment. The RTS comprised of polyphenols, total sugar, caffeine, flavones and proteins, while the IRS mainly comprised of oxalates of Ca, Mg, Ga and Mn. The total mineral content in the IRS (17.1%) was much higher than that in the RTS (2.6%) after 80 days of storage. The Ca, Mg, Mn and Ga contents in IRS were over 1.0% (w/w) each. About 75% of the IRS was soluble in 0.1 M aqueous HCl, with the oxalate accounting for 68%. Minerals and oxalic acid were the crucial factors in the IRS formation. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：137 / 143

页数：7

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