Abstract
Stability of tea catechins during processing of tea drinks was examined. A dominant change of tea catechins by heating was epimerization. Effects of pH and temperature on reaction kinetics of degradation of -EC, -EGC, -ECg, and -EGCg in green tea infusion were investigated. A turning point temperature on the Arrhenius plot of apparent first order reaction rate constants was observed at 2.82 x 10-3 (1/K); 82 °C. Apparent energies of activation were temperature-dependent and increased by 7.3–11.4 times above the turning point temperature. The reaction rate constant of catechins in slightly acidified green tea infusion was less than half as much as that in the original infusion.
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