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Major Chemical Components and Antioxidant Activity in Tea Infusion of Tea Products Obtained from the Special Tea Germplasm ‘Zijuan’ Using Different Processing Technologies

LÜ Haipeng, LIANG Mingzhi, ZHANG Yue, WANG Libo, LIN Zhi   

  1. 1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute,
    Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
    2. Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201, China
  • Online:2016-06-25 Published:2016-06-29
  • Contact: LIN Zhi

Abstract:

Nowadays, anthocyanin-rich tea products have attracted more and more attention worldwide. ‘Zijuan’ tea is the
most representative purple leafed anthocyanin-rich tea cultivar in China that is of special scientific and industrial interest.
In this study, the major chemical components, antioxidant activity, and sensory quality of tea infusions made from different
‘Zijuan’ tea products were investigated for the first time. Results showed that significantly positive correlations were
observed between the levels of either total tea polyphenols or total catechins and total antioxidant activity as well as between
total anthocyanins and radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), respectively. Additionally,
the aroma components of ‘Zijuan’ tea products were analyzed using headspace solid phase microextraction coupled to gas
chromatography-mass spectrometry (HS-SPME-GC-MS). Sensory evaluation revealed that baked green tea and black tea
showed better sensory quality. In conclusion, either stir fixation or baking is strongly recommended as a better choice for
‘Zijuan’ tea production in terms of chemical components, antioxidant activity, and sensory quality.

Key words: ‘Zijuan&rsquo, tea cultivar, processing technology, chemical components, antioxidant activity, aroma

CLC Number: