The major factors influencing the formation of sediments in reconstituted green tea infusion

卷:172

Xu, Yong-Quan ; Hu, Xiong-Fei ; Tang, Ping ; Jiang, Yong-Wen ; Yuan, Hai-Bo ; Du, Qi-Zhen ; Yin, Jun-Feng

关键词: Reversible sediment;    Irreversible sediment;    Caffeine;    Polyphenols;    Ca2+;   

DOI  :  10.1016/j.foodchem.2014.09.143

学科分类：食品科学和技术

【 摘 要 】

The effects of Ca2+, caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca2+ (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na(2)EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca2+ combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca2+. The amount of sediment could be reduced by removing polyphenols using polyvinyl- polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca2+, caffeine or polyphenols. (C) 2014 Elsevier Ltd. All rights reserved.