The impact of Ca2+ combination with organic acids on green tea infusions
The impact of Ca2+ combination with organic acids on green tea infusions
复制标题
Ca2+与有机酸结合对绿茶冲泡的影响
DOI：
10.1016/j.foodchem.2013.01.025
复制
发表时间：
2013-07-01
期刊：
影响因子：
8.8
通讯作者：
Du, Qi-Zhen
中科院分区：
文献类型：
--
作者：
Xu, Yong-Quan;Zhong, Xiao-Yu;Du, Qi-Zhen
研究了冲泡水中钙离子对绿茶冲泡过程中有机酸含量、浊度、奶油和茶渣形成的影响。当冲泡水中钙离子浓度为-40 mg L~(-1)时，绿茶汤汁变得更加浑浊。茶汤浊度与草酸(R=0.89，p<；0.01)、奎宁酸(R=-0.90，p<；0.01)、酒石酸(R=-0.82，p<；0.01)呈高度负相关。
The effect of Ca2+ in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca2+ concentration of the brewing water was >40 mg L-1, the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R = 0.89, p < 0.01), quinic acid (R = -0.90, p < 0.01) and tartaric acid (R = -0.82, p