2011•Food Science and Technology InternationalRequires access
The main biochemical components in Pai Mu Tan Imperial tea
Yan Wang
Open publisher page 2 citations
Abstract
This research studied the main biochemical components in Pai Mu Tan Imperial tea.The tea polyphenols contents were(220.10±6.91) mg/g,(230.86±5.05) mg/g.The gallic acid contents were 18.85 mg/g、24.47 mg/g.The caffeine contents were 18.49 mg/g、19.21 mg/g.The total saccharine contents were(32.23±1.04) mg/g,(33.28±0.60) mg/g.The polysaccharide contents were(26.7±2.49 mg/g,26.36±1.85) mg/g.The water extracts total contents were(441.32±0.94) mg/g,(445.96±14.31) mg/g.The total catechin contents were 120.12 mg/g,134.47 mg/g.The theanine contents were 26.15 mg/g,33.18 mg/g.The total amino contents were 40.33 mg/g,51.58 mg/g.The compositions and contents of catechin and amino were also determined.