Study on Thermodynamic Equilibrium of Polyphenols in Tea Liquid

Abstract

Abstract: There are polyphenolanalogues, purine alkaloid, amino acid, vitamin and some other composition such as essence in tea liquid. The contents of polyphenol, alkaloid and amino acid is the highest. Their interaction is the main cause for the turbidity in tea liquid. This paper studied that the factors affecting the equilibrium or the ionization equilibrium and research the method of keeping the thermodynamic equilibrium.

Key words: Cool muddy , Catechin , Tea cream , Polyphenolanalogues , lonization equilibrium constant

LIU Zong-Lin. Study on Thermodynamic Equilibrium of Polyphenols in Tea Liquid[J]. FOOD SCIENCE, 2002, 23(11): 55-58.

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Study on Thermodynamic Equilibrium of Polyphenols in Tea Liquid

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