A COMPARISON OF THE VITAMIN CONTENT OF VARIOUS CHINESE TEAS——Ⅱ. VITAMIN B2, NICOTINIC ACID AND VITAMIN C
- VernacularTitle:中国各种不同茶叶维生素含量的比较——Ⅱ.维生素B_2、尼克酸及维生素C
- Author:
Chungloh CHU
;
Hungfuh PENG
;
Hsiangchuan HOU
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Chinese teas of different trade names obtained from the Shanghai market were analyzed for vitamin contents. The carotene contents as reported previously showed a variation of over 8 folds. The vitamin B2 contents among 16 varieties of teas studied showed a variation from the maximal value of 3.48 mg% to a minimal value of 1.03 mg%, a difference of over 3 times; while the nicotinic acid contents of 15 varieties varied from a maximal value of 9.1 mg% to a minimal value of 6.5 mg%, a difference of only 50%. The vitamin C content of 22 varieties studied showed a maximal value of 105.6 mg% and a minimal value of 18.3 mg%, a difference of about 6 times. Green tea in general had higher vitamin C content than black tea. The moisture content of teas studied averaged 11.5%.Using the usual method of making tea, the watery portion contained vitamin B2 equivalent to 52-100% (averaged 80%) of the original content in teas and vitamin C equivalent to 53-100% (averaged 79%) according to the kinds of tea analyzed.
