Study on the Retention Rate of Green Tea Catechins Components and Tea Polyphenol by Different Processing Technology

被引：8

作者：

Hong-Chun Cui ^{[1
]}

Jian-Yong Zhang ^{[2
]}

Ji-Zhong Yu ^{[1
]}

Xu-Xia Zheng ^{[1
]}

Cun Ao ^{[1
]}

Yu-Xiao Mao ^{[1
]}

机构：

[1] Tea Research Institute of Hangzhou Academy of Agricultural Science

[2] Tea Research Institute,Chinese Academy of Agricultural Sciences

来源：

茶叶 | 2013年 / 39卷 / 04期

关键词：

Green tea; catechins; component; tea polyphenol; processing technology; retention rate; content;

D O I：

暂无

中图分类号：

R285.5 [中药实验药理];

学科分类号：

1008 ;

摘要：

The aim of this research was to explore the effect of fixation,rolling,and drying processing technology on the retention rate of green tea catechins components and tea polyphenol.Different fixation processes(rotary drumfiring,microwave,steam-blasting),rolling process(weight of rolling,gently press rolling and traditional rolling),drying process(stove drying,roasting dehydration,baked fried drying) were adopted.The effect of different tea processing technology on the retention rate of catechins component and tea polyphenol was analyzed.It showed that the microwave fixation process,gently press rolling process,baked fried dry process were beneficial to keep high levels of EGCG,C,EGC,EC,ECG.

引用

页码：356 / 361

页数：6

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