a study of the quality of a local herbal tea and volatiles of parinari ...
a study of the quality of a local herbal tea and volatiles of parinari ...
a study of the quality of a local herbal tea and volatiles of parinari ...
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2.6.5 F. ancylantha Schweinf .............................................................................33<br />
2.6.6 Camelia sinensis ........................................................................................34<br />
CHAPTER 3: MATERIALS AND METHODS .............................................................36<br />
3.2 Sample Treatment ..................................................................................................38<br />
3.3 Chemicals, reagents <strong>and</strong> apparatus ........................................................................38<br />
3.4 Preparation <strong>of</strong> chemicals <strong>and</strong> reagents ...................................................................39<br />
3.4.1 Sodium hydrogen carbonate (aq) solution (2.5 %, m/v) ............................39<br />
3.4.2 Saturated aqueous oxalic acid solution ......................................................39<br />
3.4.3 Methanol solution (60 %, m/v) ..................................................................39<br />
3.5 Determination <strong>of</strong> moisture content <strong>of</strong> F. ancylantha <strong>and</strong> Lipton<br />
control <strong>tea</strong>s.............. ..................................................................................39<br />
3.6 Determination <strong>of</strong> <strong>the</strong>aflavins, <strong>the</strong>arubigins, colour <strong>and</strong> brightness <strong>of</strong><br />
F. ancylantha <strong>and</strong> Lipton control <strong>tea</strong>s ..........................................................40<br />
3.6.1 Preparation <strong>of</strong> <strong>tea</strong> samples .........................................................................40<br />
3.6.2 Extraction <strong>of</strong> <strong>the</strong>aflavins <strong>and</strong> <strong>the</strong>arubigins ................................................40<br />
3.6.3 Calculations <strong>of</strong> total <strong>the</strong>aflavins, total <strong>the</strong>arubigins, total colour <strong>and</strong><br />
brightness. .....................................................................................................42<br />
3.7 Extraction <strong>of</strong> volatile constituents <strong>of</strong> F. ancylantha <strong>tea</strong> leaves .............................44<br />
3.7.1 Hydrodistillation <strong>and</strong> solvent extraction <strong>of</strong> F. ancylantha <strong>tea</strong> leaves ........44<br />
3.7.2 Hydrodistillation <strong>and</strong> solvent extraction from hydrosol <strong>of</strong> dried<br />
F. ancylantha <strong>tea</strong> .....................................................................................44<br />
3.7.3 Cold finger molecular distillation <strong>of</strong> F. ancylantha <strong>tea</strong> leaves ..................45<br />
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