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Jiang D.-H.,National Center for Puer Tea Product Quality Supervision and Inspection | Chen B.,National Center for Puer Tea Product Quality Supervision and Inspection | Zhang H.-Z.,National Center for Puer Tea Product Quality Supervision and Inspection | Wang Q.,Kunming University of Science and Technology | And 2 more authors.
Modern Food Science and Technology | Year: 2013

Zijuan tea is a rare special tea in Yunnan. In this paper, amino acids and trace elements of Zijuan tea with different processing methods (baked green tea, sun-dry tea, black tea and fermented Pu'er tea) were studied by using liquid chromatography with pre-column derivation. The content of trace elements (Cu, Zn, Fe and Mn) was analyzed by atomic absorption photometry. The results showed that there were differences in species and content of free amino acids in tea product with different processing methods. Analysis of score of ratio coefficient of amino acid showed that there were differences in nutritional value of free amino acids in the same tea materials with different processing methods. Little difference was found in the contents of trace elements Cu and Zn in Zijuan tea with different processing method. However, the contents of Fe and Mn were significantly varied in the different tea samples. Source


Chen B.,National Center for Puer Tea Product Quality Supervision and Inspection | Jiang D.-H.,National Center for Puer Tea Product Quality Supervision and Inspection | Luo F.-M.,National Center for Puer Tea Product Quality Supervision and Inspection | Man H.-P.,National Center for Puer Tea Product Quality Supervision and Inspection | And 3 more authors.
Modern Food Science and Technology | Year: 2013

The aroma components of Zijuan tea processed by different methods (sun-dry tea, baked green tea, black tea and fermented tea) were extracted by solid phase micro-extraction (SPME), qualitified by gas chromatography/mass spectrometry (GC-MS) and quantified by area normalization method. The results showed that 146 compounds were identified from different processed Zijuan Tea, including 81 compounds from sun-dry tea, 80 from baked green tea, 68 from black tea, 69 from fermented tea, and 30 from all the samples tested. The main aroma compounds of sun-dry tea were 1-Octen-3-ol, 2-ethyl-Hexanol, Hotrienol, and β-Terpineol, etc. The main aroma compounds of baked green tea were linalool, 2-ethyl-hexanol, benzyl alcohol, 1-octen-3-ol, etc. The main aroma compounds of black tea were linalool, epoxylinalol, cis-linalool oxide, and benzyl alcohol. The main aroma compounds of fermented tea were 1, 2, 3-trimethoxybenzene, epoxylinalol, cis-linalool oxide, and 2-ethyl-hexanol. In summary, there were significant differences in composition and content of aroma compounds of different processed Zijuan tea extracted by SPME. Source

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