Analysis of Nutritional Components in Different Tea Creams
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Abstract:
The main biochemical components and mineral elements were determined to study on composition and contents of nutritional components of tea creams. The results showed that the samples were in rich of free amino acids, caffeine, water extracts and tea polyphonies. The contents of tea polyphonies in green tea creams were higher than that in red tea creams. The hydrolyzed samples contained 7 kinds of amino acids, in which the content of glutamic acid was highest followed by aspartic acid. The samples were in rich of mineral elements, in which the content of K was higher than Na. The content of harmful metals complied with Limitation Standard of Contaminants in tea. The contents of biochemical components and mineral elements of tea creams were quite different.
