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  • Studies on major components changes after ultramicrofine comminution and during storing of green tea.

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    Author(s) : Gao FeiHuYuan LinYingLi ZhongLinZhang LingDeng Min

    Author Affiliation : Institute of Agricultural Product Storage and Processing, Chongqing Academy of Agricultural Sciences, Chongqing 401329, China.

    Author Email : yly119@163

    Journal article : Southwest China Journal of Agricultural Sciences 2010 Vol.23 No.4 pp.1082-1085 ref.5

    Abstract : In order to study the major components changes after ultramicrofine comminution and during storing of green teagreen teaSubject Category: Commodities and Products
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    , steaming green tea was used as material. The results showed that the water contentwater contentSubject Category: Properties
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    significantly declined, and the tea polyphenol, amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    , caffeinecaffeineSubject Category: Chemicals and Chemical Groups
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    and chlorophyllchlorophyllSubject Category: Chemicals and Chemical Groups
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    contents slightly declined, the soluble sugar and water extract contents were markedly increased after ultramicrofine comminution. The tea polyphenol contents in 300 mesh tea powder were not affected seriously by low temperaturetemperatureSubject Category: Properties
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    and normal temperature storagestorageSubject Category: Miscellaneous
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    , but that in 800 mesh tea powder were significantly affected by normal temperature storage. The amino acids contents in 300 mesh tea powder decreased during normal temperature storage, but firstly decreased and then increased during low temperature storage. The amino acids contents in 800 mesh tea powder slightly declined in two storing ways from the final result. The chlorophyll contents in 300 mesh tea powder slightly declined during low temperature storage, but that in the other conditions significantly declined.

    ISSN : 1001-4829

    Record Number : 20103319634

    Publisher : Editorial Department of Southwest China Journal of Agricultural Sciences

    Location of publication : Chengdu

    Country of publication : China

    Language of text : Chinese

    Language of summary : English

    Indexing terms for this abstract:

    Organism descriptor(s) : Camellia sinensiscamellia sinensisSubject Category: Organism Names
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    Descriptor(s) : amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
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    , caffeinecaffeineSubject Category: Chemicals and Chemical Groups
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    , chemical compositionchemical compositionSubject Category: Properties
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    , chlorophyllchlorophyllSubject Category: Chemicals and Chemical Groups
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    , green teagreen teaSubject Category: Commodities and Products
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    , plant compositionplant compositionSubject Category: Properties
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    , polyphenolspolyphenolsSubject Category: Chemicals and Chemical Groups
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    , storagestorageSubject Category: Miscellaneous
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    , sugar contentsugar contentSubject Category: Properties
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    , teateaSubject Category: Commodities and Products
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    , temperaturetemperatureSubject Category: Properties
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    , water contentwater contentSubject Category: Properties
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    Identifier(s) : chemical constituents of plants

    Broader term(s) : CamelliacamelliaSubject Category: Organism Names
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    , TheaceaetheaceaeSubject Category: Organism Names
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    , EricalesericalesSubject Category: Organism Names
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    , eudicotseudicotsSubject Category: Organism Names
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    , angiospermsangiospermsSubject Category: Organism Names
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    , SpermatophytaspermatophytaSubject Category: Organism Names
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    , plantsplantsSubject Category: Organism Names
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    , eukaryoteseukaryotesSubject Category: Organism Names
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