alexa Abstract | Characteristics of Pu'er tea compounded with the Chinese traditional food materials and its evaluation on cellular immune function in vitro

Journal of Chemical and Pharmaceutical Research
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Pu'er tea served as main ingredient in conjunction with extracts of chrysanthemum, bamboo leaves and tremella was developed to be pie-shaped compound Pu’er tea, compound Pu'er tea bags and instant compound Pu'er tea. The sensory evaluation of the compound Pu'er tea and its feedstock were carried out,and their quality and texture chemicals such as tea polyphenols, free amino acid , caffeine water-soluble saccharides, crude fiber and total ash was assayed. The hydroxyl radical scavenging rates of the compound pu’er tea reached levels of 47-70%.The splenocyte treated with instant compound Pu'er tea had significantly lower splenocyte proliferative responding to ConA (P < 0.01), which did not yet perform in a dose-dependent manner.

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Author(s): Xiaoqiang Chen Fangfang Huang Wei Huang Chuanbai Tan Heng Wei Ke Zhang Miaomiao Ying Zhifa Zhang Haitong Wan Jin Zhao Xiaolu Xu Zhengqi Wu and Jiehong Yang


compound Pu'er Tea, splenocyte proliferation, sensory evaluation, quality and texture chemicals, immune

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