Analysis of Main Components and Influencing Factors of Commercially Available Tea Beverages
Based on the content and sensory quality of main biochemical components in tea beverages,sensory evaluation,color difference analysis and biochemical component determination were used to explore the quality characteristics and influencing factors.The concentrations of catechins and alkaloids were detected by HPLC,and the results were analyzed by principal component analysis and cluster analysis.The results showed that flavoured tea drinks were the main tea drinks selected in the market.The color of tea drinks was basically the same as that of raw tea,and additives could affect the color change.The content of soluble solid was the lowest in pure tea,and the mass concentration of tea polyphenols and amino acids were higher in milky tea drinks.The distribution of catechins was clustered with raw tea,and the concentration of epigallocatechin gallate(EGCG)was the highest.The sensory quality and component content of the selected tea drinks were affected by raw tea and additives,which the total catechins content was between 0.06 and 0.95mg/mL.The catechins content of black tea drinks was the lowest,which was between 0.06mg/mL～0.38mg/mL.Moreover,the quality of selected commercially available tea drinks tested by the experiment all met the national standards.
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万方数据
