Studies on major components changes after ultramicrofine comminution and during storing of green tea.

In order to study the major components changes after ultramicrofine comminution and during storing of green tea,steaming green tea was used as material.The results showed that the water content significantly declined,and the tea polyphenol,amino acids,caffeine and chlorophyll contents slightly declined,the soluble sugar and water extract contents were markedly increased after ultramicrofine comminution.The tea polyphenol contents in 300 mesh tea powder were not affected seriously by low temperature and normal temperature storage,but that in 800 mesh tea powder were significantly affected by normal temperature storage.The amino acids contents in 300 mesh tea powder decreased during normal temperature storage,but firstly decreased and then increased during low temperature storage.The amino acids contents in 800 mesh tea powder slightly declined in two storing ways from the final result.The chlorophyll contents in 300 mesh tea powder slightly declined during low temperature storage,but that in the other conditions significantly declined.