TITLE:
Comparison of the Quality Characteristics of 4 Albinos Tea
AUTHORS:
Ronglin Li, Zhengzheng Li, Yiyang Yang, Hao Yuan, Yunlong Kong
KEYWORDS:
Albino’s Tea; Chemical Characteristics; Diversity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.11,
October
8,
2013
ABSTRACT: The made tea quality and chemical characteristics of 4 albinos cultivars were investigated. It shows that constitutes of micro-elements, contents of polyphenols and total amino acids in 4 samples are much different due to the biological diversity. The DPPH free radicals scavenging ability of the 4 albinos tea is also different. The free radicals scavenging rate has a significant positive correlation to the content of total polyphenols, total catechins, as well as C, CG, GCG, EGCG, but there is no positive relationship to the content of Zn, Se.