DBP FORMATION FROM THE CHLORINATION OF ORGANICS IN TEA AND COFFEE

摘要

Tea is produced from the leaves of Camellia sinensis and is classified into three types, depending on the amount of fermentation: green tea, oolong and black tea. The composition of tea leaves is dominated by polyphenols, especially flavonoids, which can comprise up to 30% of the dry weight of tea leaves . Other components include amino acids, sugars and caffeine. Coffee beans are the fruit of coffee plants, with Coffea Arabica and Coffea Robusta the commonest species. Polysaccharides form more than 50% of green coffee beans, with a large percentage as cellulose. Polyphenols in coffee include chlorogenic acid and caffeic acid. The brown colour of coffee is attributed to melanoidins, brown nitrogenous polymers of uncertain structure.