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Instrumentation and methodology for the quantification of phytochemicals in tea

Code: 9781838796167
Ting Zhang, China University of Geosciences and Huanggang Normal University, China; Xiaojian Lv, Yin Xu, Lanying Xu and Tao Long, Huanggang Normal University, China; Chi-Tang Ho, Rutgers University, USA; and Shiming Li, Huanggang Normal University, China and Rutgers University, USA

Chapter synopsis: Tea contains many phytochemicals, such as polyphenols, amino acids, vitamins, carbohydrates and purine alkaloids that possess important physiological properties and health-promoting benefits. Tea components are closely associated with tea variety, the growing conditions and regions of tea plants and the approach used for plucking and processing of tea leaves. This chapter will review the main chemical components present in tea and the instrumental techniques used to identify them.

DOI: 10.19103/AS.2017.0036.16
Table of contents 1 Introduction 2 Phytochemicals in tea: bioactive compounds 3 Phytochemicals in tea: flavour and colour compounds 4 Analytical techniques for tea characterization: overview and chromatic techniques 5 Analytical techniques for tea characterization: spectroscopic techniques 6 Determination of compounds in tea: phenolic compounds and sugars 7 Determination of compounds in tea: analysis of volatile compounds 8 Determination of compounds in tea: other compounds and elements 9 Diversified tea products 10 Summary 11 References

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