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Y. W. Yuan, Y. Z. Zhang, H. Y. Fu, et al., “Application of Pal-Da Method to Determine the Geographical Origin of Tea Based on Determination of Stable Isotopes and Multi-Elements,” Journal of Nuclear Agricultural Sci ences, Vol. 27, No. 1, 2013, pp. 47-55.

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• 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.