Федеральное государственное бюджетное научное учреждение
«Всероссийский научно-исследовательский институт
цветоводства и субтропических культур»
(ФГБНУ ВНИИЦиСК)

  (862) 296-40-21
  (862) 246-80-16

 
 
Bhupen Deka, 1S.C.Barua, 2 D.Borthakur, 3S.Sabhapondit, 4R.C.Gogoi

*TocklaiTeaResearchInstitute,TRA,Jorhat,1DepartmentofTeaHusbandry&Technology,Assam Agricultural University,Jorhat,2Department of Plant Breeding & Genetics,TRA,Jorhat ,3Department of Bio-chemistry,TRA,Jorhat,4Department of TP & MA Department,TRA,Jorhat,Assam
*corresponding author email id:Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.
 
In India, the existing clones and variety of tea plants have been developed for manufacturing of black tea (CTC & Orthodox Tea). But till now no clone & variety of tea have been identified exclusively for manufacturing of Green Tea (steamed/ roasted) So one humble attempt was made to identify tea clones from the existing released clones for preference of manufacturing Green Tea on the basis of their taste & their Polyphenol: Amino Acid ratio. Selected ten clones representing the China Jat,Assam Jat,Cambod Variety and Industry released Clones of Assam on the basis of their availability and potential quality on CTC & Orthodox Tea were analyzed with their morphological character, chemical analysis and green tea taste by tea taster indicates that S3A3,P126, TV-7,TV-17 have the best potentiality for manufacturing green tea.
 
Introduction: Demand for green tea is growing in both domestic and international markets. The tea clones and seed stocks presently grown by the tea industry in N E India are suitable for black tea (CTC/orthodox).The breeding criteria to develop green tea varieties are different from that of black tea varieties. Generally the small tea leaf variety, also called China Jat, is best for making green tea, while the Assam Jat, or big leaf variety, is best processed as black teas. Total catechin-Theanine ratio is a good indicator of taste of green tea. The high ratio of Total catechun to Theanine causes a strong and bitter taste. Whereas tea clones with low Total catechin- Theanine ratio are expected to yield green tea with good taste. Unlike black tea, green tea does not undergo the oxidation (fermentation) process which makes the green leaves to turn brown. Because this step is skipped in the manufacturing of green tea, the chlorophyll remains in the tea leaves which make green tea green. Some of our existing clones that are commonly used for orthodox black tea manufacturing may have potentiality to yield good green tea.

Green tea production in Assam is at its infancy stages. A few tea processing factories are currently producing it. This is because Assam and may other Indian tea producing states predominantly process black tea (CTC&Orthodox Tea) as their major export market product. As a result, the green teas that exist in the market are thought not to be as good as the ones which are imported into the country. Research was carried out to determine the suitability of ten selected clones from Tea Research Association of India (TRA) in the production of green tea by assaying for bio-chemical components including Theanine and Total catechins, gallic acid .Two leaves and a bud were obtained from bushes of the selected clones and processed into un-aerated teas before the assays. The results showed that several TRA clones contained high quantities of total polyphenols and total catechins and catechins. Clones which exhibited, low Total catechins were TV-17,TV-1 and TV-7 and clones which exhibited high Theanine were S3A3,P126,TV-17 and TV-7
 
Objective of investigation:
Evaluation of the chemical constituents (Total Catechin and Theanine content) of the green tea manufactured from the selected clones for their liquor characters.
 
Materials and methods:
The China hybrid TV-7, AC hybrid(Assam x China) TV-1,TV-17,TV-31,Assam type TV-21,Cambod type TV-9,TV-23,TV-26,Industry released clones S3A3 and P126 were evaluated for their potentiality to release as clones for Green tea.

The Green tea manufactured from the selected planting materials was evaluated for the content of Total catechin, caffeine and Theanine using HPLC (Agilent Technology 1260 infinity) following standard protocol.

The transmission color difference of liquor of the Green teas manufactured from different entry in different season was measured by using Colorimeter.

Table 1 Collection details of tea samples

Area

Place of collection

Clones/Variety

Month & year of  collection

Assam

Borbhetta T.E.,Jorhat

TV-1

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-7

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-9

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-17

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-21

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-23

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-26

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

TV-31

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

P126

May, August & October 2018

Assam

Borbhetta T.E.,Jorhat

S3A3

May, August & October 2018

 
Determination of Theanine:
Theanine is estimated in HPLC by extracting from finely powdered sample by brewing with hot water for 5 min using a magnetic stirrer. After filtration of the brew with filter paper the brew is allowed to cool. Cooled extract is filtered with 0.45µm membrane filter and 20 µl is injected into a 4.6 mm HPLC reverse phase C18 column with 1.0 ml flow rate using water as eluent and UV detection at 210 nm. Theanine is detected by comparing with Theanine standard through a previously prepared calibration curve (Draft International Standard, ISO/DIS 11287)

Results and Discussion:

Analysis of Theanine
No of samples: 10 different cultivars
Sample type: Green leaf received were deactivated and dried for analysis

Sample

         Theanine

   % dry mass basis

TV1

0.56

TV7

1.15

TV9

0.95

TV17

1.15

TV 21

0.82

S3A3

1.83

P 126

1.17

TV23

0.77

TV26

1.04

TV31

0.93

 

TABLE: 1
Table 1 shows that among the 10 different cultivars analyzed Theanine was found to be highest in S3A3 (1.83), followed by P126 (1.17), TV 7 (1.15), TV 17(1.15), TV 26(1.04), TV 9 (0.95), TV 31 (0.93), TV 21 (0.82), TV 23 (0.77), TV 1 (0.56)
 
Deka 1
Fig.1 Estimation of Theanine in Green tea using HPLC (TV 1)
 
Deka 2 
Fig.2 Estimation of Theanine in Green tea using HPLC (TV 7)
 
Deka 3 
Fig.3 Estimation of Theanine in Green tea using HPLC (TV 9)
 
Deka 4 
Fig.4 Estimation of Theanine in Green tea using HPLC (TV 17)
 
Deka 5
Fig.5 Estimation of Theanine in Green tea using HPLC (TV 21)
 
 Deka 6
Fig.6 Estimation of Theanine in Green tea using HPLC (TV 23)
 
Deka 7
Fig.7 Estimation of Theanine in Green tea using HPLC (TV 26)
 
Deka 8 
Fig.8 Estimation of Theanine in Green tea using HPLC (TV 31)

 Deka 9
Fig. 9 Estimation of Theanine in Green tea using HPLC (P126)

Deka 10 
Fig.10 Estimation of Theanine in Green tea using HPLC (S3A3)
 
Conclusion and Recommendations: The investigation on 10 different clones of N.E.India has shown that the chemical composition have varied composition some have exhibited higher Total catechin and some have higher Theanine which implies that the clones with lower Total Catechin to Theanine ratio would have lesser bitterness and astringency and thus suitable for Green Tea processing. Individually each assayed tea exhibited a unique combination of biochemical compounds which will uniquely affect the taste of the made teas this is subject for assessment through sensory evaluation. Green tea products generally cost much more than black tea products. The higher content of Theanine found in S3A3(1.83),P126(1.17),TV 7(1.15) and TV 17(1.15) will be better for manufacturing green tea,

Recommended clones for green tea: TV-7, TV-17, S3A3. P126

Acknowledgements: The authors wish to thank the Director of Tocklai Tea Research Institute,TRA,Jorhat,Assam,India and Head of the Department Tea Husbandry &Technology, Assam Agricultural University,Jorhat,Assam,India for providing the necessary resources needed to conduct the research.
 
References

1. QUANTITATIVE ANALYSIS OF GREEN TEA POLYPHENOLS IN INDIAN CULTIVARS
Longo, G., 1 Karan, M., 2 Sharma, P. D., 2 Rakesh, D. D., 2 Vyas, S.2 and Vasisht, K.2
2. EFFECT OF MICROWAVE AND INFRARED RADIATION ON DRYING OF
ONION SLICES
HUSSAIN SOROUR1 & HANY EL-MESERY
3. Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing
Saiqa Jabeen, Sahib Alam, Maria Saleem, Waqar Ahmad, Rukhsana Bibi, Farrukh S. Hamid, Hamid U. Shah .
4. AMINO ACID ASSAY
BY NINHYDRIN COLORIMETRIC METHOD
Prepared by
Nam Sun Wang.
5. A novel colorimetric determination of free amino acids content in tea
Infusions with 2, 4-dinitrofluorobenzene
Lin Chen, Qi Chen , Zhengzhu Zhang, Xiaochun Wan.
6. Analysis of the ditTerentiation of Japanese green tea cultivars using DNA markers.
Satom Matsumoto
7. Analysis of Theanine in Tea Leaves by HPLC with Fluorescence Detection
Ye Ying , John W. Ho , Zhen Yu Chen a & Jun Wang
8. Food & Beverage Application L-Theanine in Green Tea
Josh Young MicroSolv Technology Corporation.
9. Blending of Clonal Tea Leaves with Leaves from Seedlings in
Order to Improve the Quality of Made Tea
1V.A Shanmuga Selvan and 2P. Sivasamy
10. Characteristics of Eight Japanese Tea Cultivars
Chika Yagi, Namiko Ikeda, and Dwight Sato
11. CHEMICAL AND SENSORY QUALITY EVALUATION OF NEWLY DEVELOPED TEA CLONES IN KENYA KILEL EMILY CHERONO
12. Diversity of Catechin in Northeast Indian Tea Cultivars
Santanu Sabhapondit, Tanmoy Karak, Lakshi Prasad Bhuyan,
Bhabesh Chandra Goswami andMridul Hazarika.
13. Effect of drying technologies on quality of green tea
Xiangyang Lin, Lijing Zhang, Hanwu Lei, Hong Zhang,
Yanling Cheng, Rongbi Zhu, Roger Ruan
14. The effect of plant mineral nutrition on yield and quality of green tea (Camellia sinensis L.) under field conditions
Dissertation
zur Erlangung des Doktorgrades
der Agrar- und Ernährungswissenschaftlichen Fakultät
der Christian-Albrechts-Universität zu Kiel
15. Fingerprint of volatile flavour constituents and antioxidant activities
of teas from Thailand
Patcharee Pripdeevech , Theeraphan Machan
16. Variations of glycosidic tea aroma precursors, volatlle, 13 -Dglucosidase
activity and respiration intensity during green tea
withering.
Xiaochun Wan, Zhengzhu Zhang, Tao Xia
17. Home-Processing Black and Green Tea (Camellia sinensis)
Dwight Sato, Namiko Ikeda, and Tomomi Kinoshita
18.Identification of Green Tea (Camellia Sinensis (L.)) Quality Level using
Computer Vision and Pattern Recognition
Han Zhiyi, Chen Quansheng , Cai Jianrong
19. L-theanine, a natural constituent in tea, and its effect on mental state
Anna C Nobre PhD2, Anling Rao PhD2 and Gail N Owen PhD2
20. GREEN TEA: FLAVOR CHARACTERISTICS OF A WIDE RANGE OF TEAS INCLUDING BREWING, PROCESSING, AND STORAGE VARIATIONS AND CONSUMER ACCEPTANCE OF TEAS IN THREE COUNTRIES by JEEHYUN LEE
21. PLANT GENETIC RESOURCES OF BEVERAGE CROP WITH
SPECIAL EMPHASIS ON TEA & COFFEE
M. Ahmed, M.I. Hossain and M.S.A. Mamun
22. Anonymous. Tea Digest. Kolkata, India: Tea Board of India, 2000.
23.Balentine DA, Wiseman SA, Bouwens LC. The chemistry of tea flavonoids. Crit. Rev. Food Sci. Nutr. 1997; 37:693-704.
24.Beecher GR, Warden BA, Merken H. Analysis of tea polyphenols. Proc. Soc. Exp. Biol. Med. 1999; 220:267-270.
25.Bhatia IS, Ullah MR. Polyphenols of tea IV- Qualitative and quantitative study of the polyphenols of different organs and some cultivated varieties of tea plant. J. Sci. Food Agric. 1968; 19:535-542.
26.Bradfield AE, Penny M, Wright WB. The catechins of green tea Part I. J. Chem. Soc. 1947:32.
27.Bradfield AE, Penny M, Wright WB. The catechins of green tea Part II. J. Chem. Soc. 1948:2249.
28.Deng ZY, Tao BY. Effect of green tea and black tea on blood glucose, triglycerides and antioxidants in aged rats. J. Agric. Food Chem. 1998; 46:3875-3878.
29.Ding M, Yang H, Xiao S. Rapid direct determination of polyphenols in tea by reverse-phase column liquid chromatography. J.Chrom. A 1999; 849:637-640.
30.Goto T, Yoshida Y, Kiso M, Nagashima H. Simultaneous analuysis of individual catechins and caffeine in green tea. J. Chrom. A 1996; 749:295-299.
31.Haqqi TM, Anthony DD, Gupta S, et al. Prevention of collagen-induced arthritis in mice by a polyphenolic fraction from green tea. Proc. Natl. Acad. Sci. 1999; 96:4524-4529.
32.Kohri T, Nanjo F, Suzuki M, et al. Synthesis of (-)-[4-3H] Epigallocatechin Gallate and Its Metabolic Fate in Rats after Intravenous Administration. J. Agric. Food Chem. 2001; 49:1042-1048.
33.Kwanashie HO, Usman H, Nkim SA. Screening of 'Kargasok tea': anorexia and obesity. Biochem. Soc. Trans. 1989; 17:1132-1133.
34.Larger PJ, Jones AD, Dacombe C. Separation of tea polyphenols using micellar electrokinetic chromatography with diode array detection. J. Chrom. A 1998; 799:309-320.
35.Lee LB, Ong CN. Comparative analysis of tea catechins and theaflavins by HPLC and capillary electrophoresis. J. Chrom. A 2000; 881:439-447.
36.Muramatsu K, Fukuyo M, Hara Y. Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats. J. Nutr. Sci. Vitaminol. 1986; 32:613-622.
37.Nakabayashi T. Chemical components in tea leaves. In: Nakabayashi T, Ina K, (Eds.) SK, eds. Chemistry and Function of Green Tea, Black Tea and Oolong tea (in Japanese). Kagaku Shuppan. Kawasaki, Japan, 1991: 20.
38.Oshima Y. Chemical studies on the tannin substances of Formosan tea leaves. Bull. Agr. Chem. Soc. 1936; 12:103.
39.Poon GK. Analysis of catechins in tea extracts by liquid chromatography-electrospray ionization mass spectrometry. J. Chrom. A 1998; 794:63-74.
40.Schulz H, Engelhardt UH, Wegent A, Drews H, Lapczynski S. Application of near infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves. J. Agric. Food Chem. 1999; 47:5064-5067.
41.Singh HP, Ravindranath SD, Singh C. Analysis of tea shoot catechins: Spectrophotometric quantitation and selective visualisation on two dimemtional paper chromatograms using diazotized sulphanilamide. J. Agric. Food Chem. 1999; 47:1041-1045.
42.Suchanti R. Tea Market Annual Report and Statistics. Kolkata, India.: J. Thomas & company private limited., 2001.
43.Suganuma M, Sueoka E, Sueoka N, Okabe S, Fujiki H. Mechanism of cancer prevention by tea polyphenols based on inhibition of TNF-alpha expression. Biofactors 2000; 13:67-72.
44.Vasisht K, Sharma PD, Karan M, et al. Study to Promote the Industrial Exploitation of Green tea Polyphenols in India.: ICS-UNIDO, 2003.
45.Weisburger JH. Mechanisms of action of antioxidants as exemplified in vegetables, tomatoes and tea. Food Chem. Toxicol. 1999; 37:943-948.
46.Yamamoto T, Juneja LR, Chu DC, Kim M. Chemistry and Applications of Green Tea.: CRC Press, Boca Raton, New York, USA, 1997.
47.Zhu M, Xiao PG. Quantitative analysis of active constituents of green tea. Phytother. Res. 1991; 5:239.

прайс-лист


  • Результат конкурса на замещение вакантной должности ВНИИЦиСК +

      Результат конкурса на замещение вакантной должностиФедерального государственного бюджетного научного учреждения«Всероссийский научно-исследовательский институт цветоводства и субтропических культур»:   По результату Подробнее
  • ВНИИЦиСК объявляет конкурс на замещение вакантной должности +

    ВСЕРОССИЙСКИЙ НАУЧНО-ИССЛЕДОВАТЕЛЬСКИЙ ИНСТИТУТ ЦВЕТОВОДСТВА И СУБТРОПИЧЕСКИХ КУЛЬТУРобъявляет конкурс на замещение вакантной должности:1. Младшего научного сотрудника отдела "Научная библиотека"Срок подачи документов: Подробнее
  • Результат конкурса на замещение вакантной должности ВНИИЦиСК +

      Результат конкурса на замещение вакантной должности Федерального государственного бюджетного научного учреждения«Всероссийский научно-исследовательский институт цветоводства и субтропических культур»: По результату Подробнее
  • Результаты конкурса на замещение вакантных должностей научных работников ВНИИЦиСК +

      Результаты конкурса на замещение вакантных должностей научных работниковФедерального государственного бюджетного научного учреждения«Всероссийский научно-исследовательский институт цветоводства и субтропических культур»: По Подробнее
  • Результаты конкурса на замещение вакантных должностей научных работников ВНИИЦиСК +

      Результаты конкурса на замещение вакантных должностей научных работниковФедерального государственного бюджетного научного учреждения«Всероссийский научно-исследовательский институт цветоводства и субтропических культур»:   Подробнее
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7


lanbook 200x100



Архив номеров