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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.

KEYWORDS

Albino’s Tea; Chemical Characteristics; Diversity

Cite this paper

R. Li, Z. Li, Y. Yang, H. Yuan and Y. Kong -Comparison of the Quality Characteristics of 4 Albinos Tea,- Food and Nutrition Sciences, Vol. 4 No. 11, 2013, pp. 1102-1107. doi: 10.4236-fns.2013.411143.





Autor: Ronglin Li, Zhengzheng Li, Yiyang Yang, Hao Yuan, Yunlong Kong

Fuente: http://www.scirp.org/



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