Effect of brewing temperature, tea types and particle size on infusion of tea components
2018
Yadav, G. U. | Farakte, R. A. | Patwardhan, A. W. | Singh, G.
Infusion profiles, partitioning property and spectrophotometric correlations for different components present in tea have been discussed in the present work. The infusion profiles of four different marketed tea brands were studied over 50-100°C. The results obtained from the studies show the direct relationship of infusion profiles with brewing temperature and different particle size fractions. The HPLC analysis of brew shows the epicatechin gallate (ECG) and catechin gallate (CG) to be fast eluting compared to other components studied. The partition constants of major catechins and methyl xanthines between swollen tea granules and aqueous solution have been determined. The partition constants (K) of all components range between 0.23-0.82 g/mL over 60-80°C. The correlation between the most commonly used methods in routine tea brew analysis namely, delivered polyphenol content (DPP), UV spectrophotometry and HPLC have been developed.
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Эту запись предоставил Universiti Putra Malaysia