期刊
FOOD CHEMISTRY
卷 172, 期 -, 页码 831-835出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.143
关键词
Reversible sediment; Irreversible sediment; Caffeine; Polyphenols; Ca2+
资金
- National Natural Science Foundation of China [31070615, 31101248]
- Key Laboratory of Tea Processing Engineering of Zhejiang Province [2010K1004]
- Program for Zhejiang Leading Team of ST Innovation [2011R50024]
- Program for Zhejiang Tea Industry Innovation Union [2010LM201-16]
The effects of Ca2+, caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca2+ (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na(2)EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca2+ combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca2+. The amount of sediment could be reduced by removing polyphenols using polyvinyl- polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca2+, caffeine or polyphenols. (C) 2014 Elsevier Ltd. All rights reserved.
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