Ozdemir F, Gökalp H Y, Nas S
Turkish Tea Board (Cay-Kur), Rize.
Z Lebensm Unters Forsch. 1993 Oct;197(4):358-62. doi: 10.1007/BF01242061.
The extract, caffeine and crude fibre contents of black tea, from different shooting periods, different times within each shooting period and processed by five different commercial rolling methods, were examined. The extract and crude fibre contents of black tea were significantly (P < 0.01) affected by all these factors and their interactions. The caffeine content of black tea was affected by the shooting period and times within the shooting period. It was determined that processing methods did not have a significant (P < 0.05) effect on the caffeine content. The amount of extract and caffeine decreased from the first shooting period to the third, and also from the beginning of each shooting period to the end. However, the crude fibre content of the black tea increased, especially from the beginning of each shooting period to the end of each shooting period.
对不同采摘时期、每个采摘时期内不同时间以及采用五种不同商业揉捻方法加工的红茶的提取物、咖啡因和粗纤维含量进行了检测。所有这些因素及其相互作用对红茶的提取物和粗纤维含量有显著影响（P < 0.01）。红茶的咖啡因含量受采摘时期和采摘时期内时间的影响。结果表明，加工方法对咖啡因含量没有显著影响（P < 0.05）。提取物和咖啡因的含量从第一个采摘时期到第三个采摘时期逐渐减少，并且在每个采摘时期内从开始到结束也逐渐减少。然而，红茶的粗纤维含量增加，尤其是在每个采摘时期从开始到结束期间。
