Studies On The Change Of Catechins Of Instant Green Tea During The Process And Its Mechanism

Instant green tea has been earned the love by the broad masses of tea customers with its many kinds, convenient and fast drinking way and breaking through the tradition manufacture. However, its marketing has been being hampered by some problems, such as lack of aroma, weak taste and so on. The neck of development is settled out smoothly in a while, it is essential that we must make sure of the law of change of the catechins during the process of instant green tea and the relationship between the catechins and coexist compounds. From the perspective of the interaction of amino acid, carbohydrate and caffeine on the catechins and their self-action on the molecular level ,the paper indicated the tendency of regular pattern of the catechins during the process of instant green tea, with it depending on the structure of catechins and applying the means of HPLC of modern instrument. So to seek the deep mechanism could cast light on the theory and practice of manufacture of instant green tea.The paper provids that the tendency of catechins , amino acid , carbohydrate and ployphenol were compared among the three kinds of technics during the process of instant green tea systematically, which were denominated technics II , technics III and technics I respectively. The result obtained above made clearly sense that the catechins and caffeine decreased slowly with the flow of the process, that ployphenol went down a little in comparison with the catechins, and that amino acid suggested the tendency of change was high-low-high-low in accordance with that of carbohydrate, especially in the concentration .So the main biochemical components of instant green tea showed certain regular pattern during the three types s process.Electrolyte, temperature, concentration, time of heating ,pH value etc had different effect on the catechins. It shows that low temperature and high...