Study On Several Components Of Xinyang Manjian Tea Dissolution In Different Tea Sets

In this paper, the dissolution conditions of the tea polyphenols, amino acids, caffeine, tea poly--saccharide and aluminum in different tea sets was investigated after Xinyang Maojian tea has been brewedfor different duration in five kinds tea sets, respectively. The leaching content of these organic ingredientsof the green tea under three brewing conditions in different kinds of tea sets were determined. A spectro--photometric method was established on the basis of the national standard analytical methods to determinethe content of aluminum in tea infusions, with which these samples were pretreated by concentration-wetdigestion, followed by measurement of aluminum via spectrophotometric solution. The results couldprovide some reference for people to choose appropriate tea sets and preparing process for drinking teamore healthily.The main contents are as follows:1. Review on development of organic and inorganic constituents in tea soup as well as the currentresearch about Xinyang Maojian teaThe research about the extraction of organic and inorganic ingredients in tea soup was reviewedbriefly. The current study on Xinyang Maojian tea was also summarized. Then our research subject was putforward.2. The effect of brewing duration on dissolution of Xinyang Maojian tea brewed in different tea setsThe dissolution status of the organic compounds including tea polyphenols, amino acids, caffeine,tea polysaccharide and inorganic compound such as aluminum of Xinyang Maojian tea brewed for5min、10min、15min、20min、25min、30min respectively in different kinds of tea sets were studied. Resultsshowed that the dissolution balance about these organic compounds appeared when the green tea has beenbrewed for15min, but the concentration of aluminum in tea soup decreased with the brewing durationprolonged, this is an interesting phenomenon.3. Organic components in Xinyang Maojian tea soup prepared in various tea setsThe difference of the concentration of four organic componts in tea soup prepared in different teasets under three brewing conditions based on daily drinking habits by national standard analytical methods.The results showed that the concentration of these organic components in stainless steel tea sets is thehighest, and it is the least in purple sand tea sets, but there is not significant difference among the tea soup prepared in the ceramics, glass tea sets and paper cups when we brew the tea under the conditions includingusing colder sets and warmer sets to prepare. But the difference among the concentration of four organiccomponents insoupprepared in five kinds of tea sets does not exist when we brew the tea with hot tea setsunder100℃.4. The inorganic component in Xinyang Maojian tea soup prepared in various tea sets.A spectrophotometric method was improved on the basis of the national standard analyticalmethods–GB/T5009.182-2003“Determination of aluminum in flour produces” in order to determine thecontent of aluminum in tea soup, with which the samples were pretreated by concentration-wet digestion,followed by measurement of aluminum via spectrophotometric solution. The concentrations of aluminumin the tea soup prepared in various tea sets under three brewing conditions were measured, respectively.In conclusion, we bring forward a relatively reasonable brewing method for Xinyang Maojian tea,that is, using stainless steel tea sets under the conditions of using warmer tea sets to prepare for20min.