Table 1.
Analysis table of polyphenols, catechin components and total content, gallic acid, caffeine, and chlorophylls in green tea under different second-drying heat transfer methods.
| Compounds (%) | FISD | MWSD | BASD | CMSD | RPSD |
|---|---|---|---|---|---|
| TPs | 11.292 ± 0.58b | 10.261 ± 0.392c | 10.196 ± 0.308c | 12.701 ± 0.301a | 11.912 ± 0.182b |
| GC | 0.198 ± 0.01b | 0.124 ± 0.011d | 0.175 ± c | 0.216 ± 0.008ab | 0.23 ± 0.012a |
| EGC | 0.62 ± 0.035b | 0.608 ± 0.051b | 0.604 ± 0.046b | 0.776 ± 0.035a | 0.848 ± 0.059a |
| C | 1.084 ± 0.014c | 1.067 ± 0.038c | 1.135 ± 0.05c | 1.435 ± 0.055b | 1.527 ± 0.052a |
| EGCG | 4.65 ± 0.178c | 4.51 ± 0.185c | 4.547 ± 0.18c | 6.247 ± 0.136b | 6.674 ± 0.16a |
| GCG | 0.123 ± 0.005b | 0.088 ± 0.005c | 0.089 ± 0.002c | 0.13 ± 0.004b | 0.144 ± 0.004a |
| ECG | 0.948 ± 0.048b | 0.906 ± 0.052b | 0.904 ± 0.049b | 1.313 ± 0.05a | 1.383 ± 0.05a |
| TETC | 5.722 ± 0.231c | 5.505 ± 0.241c | 5.541 ± 0.231c | 7.69 ± 0.19b | 8.2 ± 0.214a |
| TSC | 1.901 ± cd | 1.799 ± 0.099d | 1.913 ± 0.105c | 2.426 ± 0.098b | 2.606 ± 0.123a |
| TSC/TETC | 0.332 ± 0.008ab | 0.327 ± 0.014ab | 0.345 ± 0.015a | 0.316 ± 0.017b | 0.318 ± 0.019b |
| TAC | 7.623 ± 0.289c | 7.304 ± 0.34c | 7.454 ± 0.336c | 10.116 ± 0.288b | 10.806 ± 0.337a |
| GA | 0.846 ± 0.009b | 0.763 ± 0.006c | 0.832 ± 0.025b | 0.979 ± 0.04a | 1.011 ± 0.012a |
| CAF | 1.796 ± 0.035c | 1.824 ± 0.023bc | 1.87 ± 0.05b | 2.01 ± 0.029a | 2.029 ± 0.037a |
| Chlorophyll a | 0.93 ± 0.01c | 1.03 ± 0.02a | 0.99 ± 0.01b | 1.04 ± 0.02a | 0.96 ± 0.03bc |
| Chlorophyll b | 0.25 ± 0c | 0.32 ± 0.01a | 0.33 ± 0.02a | 0.33 ± 0.01a | 0.29 ± 0.01b |
| Chlorophyll (a + b) | 1.18 ± 0.01d | 1.35 ± 0.03ab | 1.32 ± 0b | 1.36 ± 0.01a | 1.25 ± 0.04c |
Notes: The capital letter represents the difference in tea sample contents in different drying methods at a level of 0.05.