文献类型：期刊文献

中文题名：Effects of Chemical Components on the Amount of Green Tea Cream

英文题名：Effects of Chemical Components on the Amount of Green Tea Cream

作者：Xu Yong-quan[1] Chen Su-qin[2] Shen Dan-yu[3] Yin Jun-feng[1]

第一作者：Xu Yong-quan

通信作者：Yin, JF[1]

机构：[1]Chinese Acad Agr Sci, Natl Engn Technol Res Ctr Tea Ind, Minist Agr,Tea Res Inst, Key Lab Machining & Qual Control Tea & Beverage P, Hangzhou 310008, Zhejiang, Peoples R China;[2]Shenzhen Shenbao Huacheng Foods Co Ltd, Shenzhen 518020, Peoples R China;[3]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China

年份：2011

卷号：10

期号：6

起止页码：969-974

中文期刊名：中国农业科学：英文版

外文期刊名：AGRICULTURAL SCIENCES IN CHINA

收录：;Scopus(收录号：2-s2.0-79960005027);WOS:【SCI-EXPANDED(收录号:WOS:000291324000018)】；CSCD:【CSCD2011_2012】；

基金：The authors thank Prof Wang Huafu, Fin lays Company, London, England, Prof. Chen Liang and Prof. Han Wenyan, Tea Research Institute, Chinese Academy of Agricultural Sciences, for their revision. This research was supported by the Special Scientific Research Funds for Commonweal Section of the Ministry of Agriculture, China (nyhyzx07-3-35), the Natural Science Foundation of Zhejiang Province, China (R3090394), and the Key Laboratory of Processing and Quality Control of Tea & Beverage Plants Products, Ministry of Agriculture, China (2010K1004).

语种：英文

中文关键词：化学成分含量;绿茶;逐步回归分析;多酚类物质;主成分分析;儿茶素;咖啡因;输液

外文关键词：green tea infusion; chemical components; amount of tea cream

分类号：TS272.54;TS272.51

摘要：The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65, P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L-1)=-172.071+ 0.129×Ccaffeine+0.024×Ggallated catechins (R2=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.
The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65, P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.01) on green tea cream levels. Cream (g L(-1))=-172.071+0.129xC(caffeine)+0.024xG(gallated catechins) (R(2)=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.