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钙加速条件下绿茶浊度差异与等级的关系：一项初步研究。

Relationship between the turbidity difference and the grade of green tea under Ca acceleration: A preliminary study.

作者信息

Yu Xiao-Lan, He Yong

机构信息

College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China.

出版信息

Food Sci Nutr. 2022 Aug 9;10(11):3772-3780. doi: 10.1002/fsn3.2974. eCollection 2022 Nov.

DOI:10.1002/fsn3.2974
PMID:36348798
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9632183/
Abstract

The grade of green tea indicates its intrinsic quality and guides consumers when purchasing. Simple, accessible, and on-site determination of green tea grades is essential for consumers and regulators. In this study, we assumed that the turbidity difference in green tea might indicate its grade, and our results confirmed this hypothesis. The turbidity difference was measured in green tea infusions before and after the Ca acceleration. For the same kind of green tea, it was found that higher grades of green tea had larger turbidity differences. Effects of brewing temperature, brewing time, Ca concentration, and Ca treatment time on the turbidity of green tea infusions were analyzed, and their optimal values were obtained. This study demonstrates that applying the turbidity difference and Ca acceleration could be an accessible method for the on-site determination of green tea grades.

摘要

绿茶的等级表明其内在品质，并在消费者购买时提供指导。对于消费者和监管机构来说，简单、便捷且现场测定绿茶等级至关重要。在本研究中，我们假设绿茶中的浊度差异可能表明其等级，并且我们的结果证实了这一假设。在钙加速前后测量绿茶茶汤的浊度差异。对于同一种绿茶，发现等级较高的绿茶浊度差异更大。分析了冲泡温度、冲泡时间、钙浓度和钙处理时间对绿茶茶汤浊度的影响，并得出了它们的最佳值。本研究表明，应用浊度差异和钙加速可能是一种现场测定绿茶等级的便捷方法。

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Food Chem. 2022 Apr 16;374:131796. doi: 10.1016/j.foodchem.2021.131796. Epub 2021 Dec 7.
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Emerging techniques for determining the quality and safety of tea products: A review.新兴技术在茶叶产品质量与安全检测中的应用：综述。
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2613-2638. doi: 10.1111/1541-4337.12611. Epub 2020 Aug 13.
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Role of green tea nanoparticles in process of tea cream formation - A new perspective.
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Food Chem. 2021 Mar 1;339:128112. doi: 10.1016/j.foodchem.2020.128112. Epub 2020 Sep 17.
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Effects of Tea-Polysaccharide Conjugates and Metal Ions on Precipitate Formation by Epigallocatechin Gallate and Caffeine, the Key Components of Green Tea Infusion.茶多糖缀合物和金属离子对表没食子儿茶素没食子酸酯和咖啡因（绿茶浸提液的关键成分）形成沉淀的影响。
J Agric Food Chem. 2019 Apr 3;67(13):3744-3751. doi: 10.1021/acs.jafc.8b06681. Epub 2019 Feb 27.
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