化学
沸腾
炭黑
水溶液中的金属离子
原子吸收光谱法
红茶
金属
粒径
粒子(生态学)
核化学
有机化学
食品科学
物理化学
物理
地质学
海洋学
天然橡胶
量子力学
作者
Chunyin Qin,Zongde Jiang,Asma Parveen,Mengting Zhu,Mingchun Wen,Liang Zhang
标识
DOI:10.1016/j.jfca.2023.105774
摘要
Black tea cream down can be separated into the resoluble (RS) and irresoluble (IS) parts. The irresoluble part hardly dissolves in boiling water after it forms in tea infusion, thus it is an indelible particle in the tea beverage industry. In the current work, we qualitatively and quantitatively analyzed the differences of chemical composition between these two parts. The results showed that the irresoluble cream down contained theaflavins and caffeine, but only dissolved in DMSO rather than boiling water. The irresoluble cream down contained higher levels of Al, Ca, Fe, and Cu mineral elements than resoluble cream down. The elemental analysis also indicated that irresoluble cream down was composed of more hydrogen element than resoluble cream down. The Fourier transform infrared (FT-IR) spectroscopy analysis confirmed that the irresoluble cream down spectrum presented two critical differential absorption peaks at 2919 and 2850 cm−1, which were attributed to the saturated carbon moiety of organic compounds. Moreover, we compared the effects of four metal ions (including Al3+, Ca2+, Fe3+, and Cu2+) on the formation of cream particle, and found that Al3+ had the strongest contribution to the particle formation of cream down. Meanwhile, caffeine also contributed to the particle formation of cream down as a secondary role.
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