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Abstract
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Article Information:
The Effects of Theine Content of Pu’er Tea in Hige Pulsed Electric Field
Zhao Yan, Wang BaiJuan, Cui BoJun, Jiang MingZhong and Liu Yijia
Corresponding Author: Wang BaiJuan
Submitted: April 22, 2014
Accepted: July 01, 2014
Published: September 10, 2014 |
Abstract:
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This essay is based on the experiment of comparing the theine content of sample Yunnan Mengku large-leaf-variety Pu’er tea before and after the treatment of Hige Pulsed Electric Field (HPEF). During this experiment, the differences of content of theine are measured based on different processing techniques of tea (fermented and not fermented), different producing years and different HPEF. The results of the experiments are as follows. First, the difference of the content of theine is notable between fermented and not fermented tea produced in the same year and the theine content of non-fermented tea is larger than that in fermented tea. Second, the content of theine is decreasing with the increase of the length of storage. Third, the content of theine is reduced drastically in samples treated by different conditions of HPEF. The decrease of the content of theine and the major index of quality of Pu’er tea in samples treated by HPEF is consistent with that of natural-aging Pu’er tea. The results of this experiment provide theoretical foundation to further research of aging tea by HPEF.
Key words: HPEF, Pu’er tea, theine, , , ,
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Cite this Reference:
Zhao Yan, Wang BaiJuan, Cui BoJun, Jiang MingZhong and Liu Yijia, . The Effects of Theine Content of Pu’er Tea in Hige Pulsed Electric Field. Advance Journal of Food Science and Technology, (9): 1041-1044.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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