Abstract: The effects of L-ascorbic acid (LA),polyphosphate (PP) and β-CD on the quality of canned green tea was studied by way of orthogonal design .The results showed that the destroy of infusion color could be effectively prevented by LA or pp. The formation of tea cream could be also stopped by PP except β-CD.On the contrary,LA could accelerate the formation of tea cream.It also revealed that the contents of polyphenol and caffine were not affected by the three compounds,but the decomposition of L-EGCG.a main kind of catechins.Could be protected by LA.

Key words: Canned green tea Additive Qualities