Effects of Additive β-Cyclodextrin on the Performances of Green Tea Infusion

Table 2

Compounds in tea infusions produced by different extraction methods (g/kg).

SEY	TP	Protein	Theanine	TPS	Pectin	Caffeine	Catechins	CHL
498.421 ± 0.961^a	236.600 ± 12.131^b	5.548 ± 1.140^a	28.152 ± 0.877^a	19.755 ± 0.518^a	37.063 ± 1.899^a	37.621 ± 1.008^a	127.275 ± 3.711^b	0.510 ± 0.078^ab
496.316 ± 1.095^a	252.500 ± 17.804^a	5.663 ± 0.076^a	28.237 ± 1.593^a	19.796 ± 0.701^a	30.476 ± 1.974^b	38.588 ± 1.493^a	150.022 ± 4.089^a	1.170 ± 0.590^b

Different superscript letters in the same column indicate significant difference at . Extraction contained 0.05% β-CD (w/v). TP: tea polyphenols; TPS: tea polysaccharide; CHL: chlorophyll; SEY: solid extraction yield.