Effect of Water Quality on the Main Components and Quality of Baked Green Tea Infusion

doi:10.7506/spkx1002-6630-201323009

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 36-40.doi: 10.7506/spkx1002-6630-201323009

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Effect of Water Quality on the Main Components and Quality of Baked Green Tea Infusion

LIU Ping1,2，YIN Jun-feng1,*，XU Yong-quan1，WANG Fang1，LIU Pan-pan1,2

1. Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences,
Hangzhou 310008, China；2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received:2012-11-26 Revised:2013-10-29 Online:2013-12-15 Published:2014-01-03
Contact: LIU Ping E-mail:qingjiuer.1987@163.com

Abstract

Abstract:

In order to explore the effect of water quality on green tea infusion quality, green tea infusions were
prepared with four kinds of commercial drinking water (pure, natural, artificial mineral and natural mineral water). The
pH, conductivity and metal ion content in water samples as well as green tea infusions were determined comparatively
as well as sensory and physiological characteristics of fresh and aged tea infusions. The results indicated that different
kinds of drinking water had no statistically significant influence (P ＜ 0.05) on the contents of caffeine, amino acid,
P or Zn, but exerted a statistically significant impact on the contents of polyphenols, catechins, Ca or Mg. Pure water
and artificial mineral water K2 were better than other water samples. pH and conductivity can be the key standards for
selecting appropriate water.

Key words: green tea infusion, commercial drinking water, quality, stability

CLC Number:

TS272

LIU Ping1,2，YIN Jun-feng1,*，XU Yong-quan1，WANG Fang1，LIU Pan-pan1,2. Effect of Water Quality on the Main Components and Quality of Baked Green Tea Infusion[J]. FOOD SCIENCE, 2013, 34(23): 36-40.

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Effect of Water Quality on the Main Components and Quality of Baked Green Tea Infusion

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