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肯尼亚紫叶茶克隆品种的绿茶——其品质特征。

Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics.

机构信息

Department of Food Science and Dairy Technology, Egerton University, Njoro, P.O. Box 536, 20115 Egerton, Kenya.

出版信息

Food Chem. 2013 Nov 15;141(2):769-75. doi: 10.1016/j.foodchem.2013.03.051. Epub 2013 Mar 23.

Abstract

The Kenyan tea industry wishes to diversify its tea products, and in line with this, anthocyanin - rich teas were developed at the Tea Research Foundation of Kenya. These teas have purple-coloured leaves and the green colour is masked. In total, 12 accessions of the purple leaf coloured teas and 2 standard tea varieties were studied. Clones Hanlu and Yabukita are Chinese and Japanese tea varieties, respectively, known for good green tea, and they were used as reference standards. Little if any research had been done to characterize the quality of these purple leaf coloured teas and this study investigated their total polyphenols (TPP), catechins, caffeine, gallic acid and theanine. These are the major green tea quality parameters. Results showed that the new Kenyan tea clones had higher total polyphenols than had the reference standard tea varieties, which had 17.2% and 19.7% while the lowest among the Kenyan clones was 20.8%. On catechin quality index, K-purple and TRFK 91/1 showed high index values of 15.9 and 13.3, respectively, while clones TRFK 83/1 and 73/5 showed low index values of 0.74 and 1.0, respectively. Hanlu had the highest caffeine level with 2.42% while clones TRFK KS 3, TRFK KS 2 and TRFK 83/1 had relatively high caffeine levels among the purple leaf coloured teas, with 2.33%, 2.22% and 2.21%, respectively. Clone TRFK 73/5 had the lowest caffeine content, with 1.16%. Theanine analysis showed that most purple leaf coloured teas had more theanine than had the reference standard clones, except TRFK 83/1 and K-purple, which were lower than the reference standard clones. The implication of the green tea chemical quality parameters is also discussed. It is concluded that all the studied clones/varieties have above the minimum 14% of total polyphenols. Clones K-purple and TRFK 91/1 showed high green tea quality indices with the latter doubling with high levels of theanine; hence its highly recommended for green tea manufacture.

摘要

肯尼亚茶产业希望使茶叶产品多样化,为此,肯尼亚茶叶研究基金会开发了富含花青素的茶叶。这些茶叶的叶片呈紫色,绿色被掩盖。总共有 12 个紫色叶片茶品种和 2 个标准茶品种进行了研究。克隆 Hanlu 和 Yabukita 分别是中国和日本的茶叶品种,以生产优质绿茶而闻名,它们被用作参考标准。对这些紫色叶片茶的品质特征进行的研究很少,本研究调查了它们的总多酚(TPP)、儿茶素、咖啡因、没食子酸和茶氨酸。这些是绿茶的主要品质参数。结果表明,新的肯尼亚茶克隆体的总多酚含量高于参考标准茶品种,分别为 17.2%和 19.7%,而肯尼亚克隆体中含量最低的为 20.8%。在儿茶素质量指数方面,K-purple 和 TRFK 91/1 分别显示出 15.9 和 13.3 的高指数值,而克隆体 TRFK 83/1 和 73/5 分别显示出 0.74 和 1.0 的低指数值。Hanlu 的咖啡因含量最高,为 2.42%,而克隆体 TRFK KS 3、TRFK KS 2 和 TRFK 83/1 则在紫色叶片茶中具有相对较高的咖啡因水平,分别为 2.33%、2.22%和 2.21%。克隆体 TRFK 73/5 的咖啡因含量最低,为 1.16%。茶氨酸分析表明,除了 TRFK 83/1 和 K-purple 外,大多数紫色叶片茶的茶氨酸含量都高于参考标准克隆体,而 TRFK 83/1 和 K-purple 则低于参考标准克隆体。还讨论了绿茶化学品质参数的含义。结论是,所有研究的克隆体/品种的总多酚含量均高于最低的 14%。克隆体 K-purple 和 TRFK 91/1 显示出较高的绿茶品质指数,后者的茶氨酸含量是前者的两倍,因此非常推荐用于绿茶生产。

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