Table 1.
Analysis of conventional components from the freeze-dried powder extracted from the aged Chinese green tea (HSGT) a.
| Ingredients | 03Y | 07Y | 11Y | 15Y | 19Y |
|---|---|---|---|---|---|
| Tea polyphenols/% | 39.26 ± 0.24 b | 32.39 ± 0.33 c | 41.65 ± 0.09 a | 39.91 ± 0.22 ab | 38.27 ± 0.01 b |
| Free amino acid/% | 5.35 ± 0.04 ab | 4.40 ± 0.00 bc | 4.19 ± 0.02 c | 5.01 ± 0.08 b | 5.51 ± 0.09 a |
| Ratio of TP to FAA | 7.44 ± 0.06 c | 7.38 ± 0.30 c | 9.93 ± 0.05 a | 8.14 ± 0.06 b | 7.04 ± 0.01 c |
| Soluble sugar/% | 26.84 ± 0.05 a | 23.69 ± 0.62 b | 24.34 ± 0.53 b | 23.64 ± 0.26 b | 26.65 ± 0.29 a |
| Flavonoids/% | 2.60 ± 0.04 d | 3.01 ± 0.03 b | 3.25 ± 0.05 a | 2.85 ± 0.03 c | 2.59 ± 0.01 d |
a Values represent means ± SD (n = 4). One-way ANOVA analysis was performed between the treatments of multiple tea samples. The different lowercase letters (a, b, c, d) in the same group show the significant differences at p < 0.05 level. TP, tea polyphenols; FAA, free amino acid; five aged HSGT samples, 03Y, 07Y, 11Y, 15Y, and 19Y refer to the year of storage in 2003, 2007, 2011, 2015, and 2019, respectively.