茶学专业毕业设计论文：降解相关化学品对绿茶中儿茶素含量的影响研究.docxVIP

茶学专业毕业设计论文：降解相关化学品对绿茶中儿茶素含量的影响研究 Title: Effects of Degradation-Related Chemicals on the Content of Catechins in Green Tea: A Research StudyAbstract:This research study aimed to investigate the effects of degradation-related chemicals on the content of catechins in green tea. Specifically, the study aimed to explore the impact of degradation-related chemicals on the quality and health benefits of green tea. The experiments involved the analysis of catechin content in green tea samples treated with different degradation-related chemicals. The results indicated that the presence of degradation-related chemicals significantly affected the catechin content in green tea, suggesting potential implications for the production and consumption of this popular beverage.Keywords: green tea, catechin content, degradation-related chemicals1. Introduction1.1 BackgroundGreen tea is loved worldwide for its numerous health benefits and unique taste. The major bioactive compounds responsible for its properties are catechins, a type of polyphenols. Catechins, particularly epigallocatechin gallate (EGCG), have been associated with anticancer, anti-inflammatory, and antioxidant effects. However, the quality of green tea can be affected by various factors, including storage conditions and exposure to degradation-related chemicals.1.2 Research ObjectivesIn this study, we aimed to investigate the effects of degradation-related chemicals on the content of catechins in green tea. Understanding these effects can provide valuable insights for the tea industry in terms of ensuring the quality and health benefits of green tea products.2. Materials and Methods2.1 Sample PreparationFresh green tea leaves were obtained from a local tea plantation and processed to obtain dried tea leaves. These dried leaves were used as the control group for the experiments. Degradation-related chemicals, including heat, light, air, and moisture, were applied to separate batches of green tea samples.