Instrumentation and methodology for the quantification of phytochemicals in tea

Publication date: 19/02/2018
Extent: 52 pages

Contributions by: 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