Effect of fermentation time and temperature on the of polyphenol compounds change of different Congou black tea

• Published in: Journal of Food Processing and Preservation Vol. 45; no. 10
• Main Authors: Wu, Xiaofen, Ozawa, Tetsuo, Li, Yinhua, Duan, Jihua, Zhu, Kun, Huang, Jianan, Liu, Zhonghua, Wang, Keqin
• Format: Journal Article
• Language: English; Japanese
• Published: Hindawi Limited 01.10.2021
• Subjects: black tea; fermentation; flavanols; high performance liquid chromatography; mitochondria; molecular weight; paper chromatography; temperature; theaflavins

This study evaluated the effects of fermentation time and temperature on the content of high molecular weight polyphenol mitochondrial activation factors (MAFs) and other polyphenols in Congou black tea using high‐performance liquid chromatography (HPLC). There were two broad chromatographic peaks i...