Effect of ultrafiltration and fining adsorbents on the clarification of green tea

Ultrafiltration, silica gel and chitosan treatment methods were investigated to study the clarification effect on the green tea infusion. The results showed that ultrafiltration reduced the protein and polyphenol content, as well as color of the tea infusion. The silica gel and chitosan treatment were effective methods to clarify green tea infusion; they decreased the haze-active protein significantly, without much effect on the polyphenol. The silica gel and chitosan treatment also reduced the proline content by 18.65% and 23.79%, and histidine amino acid by 90.97%, and 90.31%, respectively. After the silica and chitosan treatment, the protein did not decrease significantly compared to the raw (untreated) infusion, while ultrafiltration treatment reduced the protein content significantly from 11.36 to 5.85 mg/100 mL with the 10 kDa membrane. Transmittance of silica gel and chitosan treated infusion was above 95.0% and 99.0%, respectively; and decreased slowly under prolonged storage time. The chitosan and silica treatment decreased the greenness and yellowness of the green tea infusion.