Factors affecting the caffeine and polyphenol contents of black and green tea infusions.
Factors affecting the caffeine and polyphenol contents of black and green tea infusions.
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DOI：
10.1021/jf010759
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发表时间：
2001-11-01
影响因子：
6.1
通讯作者：
Martin, PT
中科院分区：
文献类型：
--
作者：
Astill, C;Birch, MR;Martin, PT
产品和制备变量对茶提取物的杯内化学组成的影响是令人感兴趣的，因为茶液的外观和味道特征以及可能的健康影响来自于在茶制备过程中从叶中提取的化学成分。因此，进行了一项全面的研究，以确定产品和制备变量对茶提取物的总可溶性固形物，咖啡因和多酚含量的贡献。该研究的结果表明，茶叶的品种、生长环境、制造条件和等级（粒度）各自影响茶叶和最终浸泡组合物。此外，茶浸泡液的组成被证明受茶是否包含在茶袋中的影响，如果是，则受袋的尺寸和构造材料的影响。最后，制备方法，包括所用的茶和水的量、浸泡、时间和搅拌量，被证明是所消耗的茶饮料的组分浓度的主要决定因素。通过比较绿色和红茶的固体、咖啡因和多酚含量，提供了由这些产品和制备因素引入的变化的说明，当商业产品根据其包装上给出的说明制备时，冲泡液。
The effects of product and preparation variables on the in-cup chemical composition of tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and preparation variables on the total soluble solids, caffeine, and polyphenol contents of tea extracts. The results of this study show that the variety, growing environment, manufacturing conditions, and grade (particle size) of the tea leaves each influence the tea leaf and final infusion compositions. In addition, the composition of the tea infusion was shown to be influenced by whether the tea was contained in a teabag and, if so, the size and material of construction of the bag. Finally, the preparation method, including the amounts of tea and water used, infusion,time, and amount of agitation, was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these product and preparation factors is provided by comparing solids, caffeine, and polyphenol contents of green and black tea,infusions when commercial products are prepared according to the instructions given on their packaging.