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首页> 外文期刊>Journal of Pure & Applied Microbiology >Comparison of Quality Characteristic and Antioxidant Potential of Cultivated Pu-erh and Gushu Pu-erh Tea Extracts at Two Temperatures
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Comparison of Quality Characteristic and Antioxidant Potential of Cultivated Pu-erh and Gushu Pu-erh Tea Extracts at Two Temperatures

机译：两个温度下栽培PU-ERH和GUSHU PU-ERH茶提取物的质量特征和抗氧化潜力的比较

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摘要

Pu-erh, a type of post-fermented dark tea, has attracted much attention of food scientists because of its health-promoting effects. pH, titratable acidity, color value, antioxidant potential and free amino acid contents of cultivated Pu-erh and GushuPu-erh teas extracted at 90 and 100°C were compared in this study. The pH of Gushu Pu-erh tea extract was slightly acidic than cultivated Pu-erh. Gushu Pu-erh contained higher antioxidant potentials and free amino acid content at the both extraction temperatures than the cultivated Pu-erh. The antioxidant potentials and free amino acid content were high in the tea extracted at 100°C. The results of this study showed that Gushu Pu-erh tea extracted at 100°C for 3 min with 30 s of shaking yields high amounts of phenolics and free amino acids.
机译：PU-ERH是一种发酵后茶叶，由于其健康促进效果而引起了食品科学家的许多关注。 在该研究中，比较了在该研究中培养的PU-ERH和凝固的PU-ERH和GUSHUPU-ERH茶的pH值，可滴定的酸度，颜色值，抗氧化剂潜力和游离氨基酸含量。 Gushu Pu-Erh茶提取物的pH值略微酸性，而不是栽培的PU-ERH。 Gushu Pu-ERH在提取温度下含有较高的抗氧化势和游离氨基酸含量，而不是栽培的PU-ERH。 在100℃下提取的茶中抗氧化势和游离氨基酸含量高。 该研究的结果表明，在100℃下提取的Gushu Pu-ERH茶3分钟，30秒摇动产生大量酚类和游离氨基酸。

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