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Comparison of the Quality Characteristics of 4 Albinos Tea
Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
Institute of Machinery Engineering, Jiangsu University, Zhenjiang, China
Liyang Xinlong Ecology Agriculture Develop Company Limited, Changzhou, China
- 1 Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
- 2 Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
- 3 Institute of Horticulture Science, Jiangsu Academy of Agricultural Science, Nanjing, China
- 4 Institute of Machinery Engineering, Jiangsu University, Zhenjiang, China
- 5 Liyang Xinlong Ecology Agriculture Develop Company Limited, Changzhou, China
Food and Nutrition Sciences·Volume 04 (2013)·Pages 1102–1107·Published 7 October 2013·DOI10.4236/fns.2013.411143
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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.
KeywordsAlbino’s TeaChemical CharacteristicsDiversity
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