Химический состав и анализ чая

Министерство образования и науки Республики Казахстан

ТОО «Высший колледж АРЕС PetroTechnic»

СРС

По дисциплине: Практика по получению рабочей профессии

На тему: Химический состав и анализ чая

Выполнил: студент группы ТХИ 1/19

Абаева Алия

Проверил: преподаватель

Алтынай Калдыбаева

Атырау, 2022 г.

CONTENT

INTRODUCTION        3

CHAPTER 1. THEORETICAL BASES FOR CHARACTERIZING GENERAL CONCEPTS IN THE FIELD OF GREEN TEA - CHEMICAL COMPOSITION        4

1.1.        The history of green tea        4

1.2.        Composition of green tea        5

1.3.        The technique of producing sustainable green tea        6

1.4.        The chemical composition according to GOST green tea        8

1.5.        The effects of green tea on humans: benefits and side effects        9

CHAPTER 2. PRACTICAL DATA ANALYSIS OF CHARACTERISTICS GREEN TEA AND BLACK TEA        10

2.1.        Organoleptic Properties of Green and Black tea.        10

2.2.        Analysis of the determination of the pH of a tea solution.        12

2.3.        Determination of flavonoids in tea.        13

2.4.        The presence of a dye.        14

2.5.        Determination of vitamin C in tea.        15

CHAPTER 3. THE CHEMICAL LABORATORY SAFETY        16

CONCLUSION        17

LIST OF LITERATURE        18

APPENDIXES/APPLICATIONS        19

INTRODUCTION

The tea is one of Kazakhstan's most popular beverages. It has long been regarded as a curative drink. It effectively alleviates weariness and headaches, increases mental and physical activity, and stimulates the brain, heart, and respiratory system. Catechins (tea tannin) with P-vitamin activity, as well as vitamins including ascorbic acid, thiamine, riboflavin, nicotinic, pantothenic, and folic acids, and carotenoids, are all synthesized in large quantities by the tea plant.

The tea is a rich source of minerals. Tea also contains biologically useful elements, when it is combined, have a beneficial effect on the human body. The tea adsorbs and eliminates toxic substances from the body (heavy metals, radionuclides). Tea is active components have an antioxidant effect on fat and cholesterol metabolism. Tea is a good thermoregulator for the body, it heats well in cold weather and cools well in hot weather. The antiseptic and antibacterial qualities of this drink express themselves in disorders of the liver, stomach, kidneys, and capillary fragility.

Due to the variety of substances contained in tea, this drink has a good effect on digestion and the nervous system, facilitates the activity of the heart and vascular system, lowers blood pressure and increases human vitality.

The main vitamin in tea is vitamin P. Vitamin P (or flavonoids) in combination with vitamin C greatly enhances the effectiveness of ascorbic acid, promotes its accumulation and retention in the body, and also helps the absorption of vitamin C. The vitamin P strengthens blood vessel walls and prevents internal bleeding. The P-vitamin activity is higher in green tea. However, vitamin P is found in both green and black tea, particularly high-quality varieties. We feed our bodies with a daily preventive dose of vitamin P by drinking 3-4 glasses of the tea.

We decided to investigate tea from a chemical viewpoint. The purpose of this research is to look at the chemical components of various types of tea and determine their nutritional value. The following objectives were established in this regard: collect and organize available literature on the chemical composition of various types of tea and their effects on the body; determine the organoleptic properties of tea; determine the pH of the tea solution; determine the presence of the dye; determine the content of vitamins C and D.

The subject of the study are the chemicals that make up the tea. The research objects:

1. ACCAM, natural green Indian tea, Company “OBIS” LLP

2. ETRE, black Celine tea, Company “KDV” LLC

3. Simba, black Kenyan tea, Company “First Tea” LLP

4. Piala Gold, Kenyan black tea, Company “Piala” TM

5. ACCAM, natural Indian classic black tea, Company “OBIS” LLP

The purpose of choosing the objects of study and their characteristics

CHAPTER 1. THEORETICAL BASES FOR CHARACTERIZING GENERAL CONCEPTS IN THE FIELD OF GREEN TEA - CHEMICAL COMPOSITION

1. The history of green tea

Although written records trace the cultivation of green tea as far back as the Han Dynasty (206-220), when its primary use was medicinal, it wasn’t until China’s early Tang Dynasty (600-900) that we hear of green tea being consumed for pleasure. During this time, green tea was only distributed in compressed cakes for easy transport.