The Study Evolution of TB in Black Tea

Ying Zi He; Xiao Wang; Xue Hong Zhang

doi:10.4028/www.scientific.net/AMR.554-556.1717

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556The Study Evolution of TB in Black Tea

The Study Evolution of TB in Black Tea

Abstract:

Black tea is a very popular beverage in China. The study evolution on the extraction technology of theabrownin (TB) in black tea was reported. And the chemical constitution, structural characteristics and biological activity of TB were analyzed. Besides, the main research directions for the future of TB were discussed.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1717-1720

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1717

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Online since:

July 2012

Authors:

Ying Zi He*, Xiao Wang, Xue Hong Zhang

Keywords:

Biological Activity, Black Tea, Chemical Constitution, Extract Technology, Theabrownin

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