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Chinese Agricultural Science Bulletin ›› 2009, Vol. 25 ›› Issue (2): 6-8.

Special Issue: 园艺

• 畜牧兽医科学 • Previous Articles     Next Articles

The influence of different heating temperatures and heating times on loss rate of tea polyphenols

Li-hua Wang,ning Nie   

  • Received:2008-10-13 Revised:2008-10-16 Online:2009-01-20 Published:2009-01-20

Abstract: The present experiment was conducted to determine influence of different heating temperature and heating time on loss rate of tea polyphenols. Two factors four levels completed cross experimental design was adopted in this experiment. Heating temperature and heating time were 80℃, 100℃, 120℃, 140℃ and 60min, 90min, 120min, 150min, respectively. It could be concluded from results that the loss rate of tea polyphenols was less 15% when heating temperature was controlled under 100℃ to 140℃ and heating time was less 60min.

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