Influence of green tea soup pH on its color and anti-oxidative activity

In order to explore the influence of pH on color and anti-oxidative activity during production processing of tea soft drink,color value,total phenolic content(TPC),total flavonoid content(TFC),condensed tannin content(CTC) and the antioxidant activity of green tea soup under different pH were studied.The result showed that with pH of tea soup increasing,its total color difference raised,while TPC,CTC and anti-oxidative activity decreased.The pH of green tea soup had a positive correlation with its total color difference,while it negatively correlated with its anti-oxidative activity values.Therefore lower pH could help to improve the anti-oxidative activity of green tea soup.