茶多酚浓度对绿茶饮料稳定性的影响研究

doi:10.13305/j.cnki.jts.2011.06.004

茶叶科学 ›› 2011, Vol. 31 ›› Issue (6): 525-531.doi: 10.13305/j.cnki.jts.2011.06.004

茶多酚浓度对绿茶饮料稳定性的影响研究

许勇泉, 刘平, 陈根生, 陈建新, 袁海波, 尹军峰^*

国家茶产业工程技术研究中心,农业部茶及饮料植物产品加工与质量控制重点开放实验室,中国农业科学院茶叶研究所,浙江杭州 310008

收稿日期:2011-04-22 修回日期:2011-10-08 出版日期:2011-12-15 发布日期:2019-09-09
通讯作者: yinjf@mail.tricaas.com
作者简介:许勇泉（1983— ）,男,福建安溪人,助理研究员,主要从事茶叶深加工研究。
基金资助:
中央级公益性科研院所基本科研业务费专项（0032011019）、浙江省茶叶加工工程重点实验室开放课题（2010K1004）

Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion

XU Yong-quan, LIU Ping, CHEN Gen-sheng, CHEN Jian-xin, YUAN Hai-bo, YIN Jun-feng^*

Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China

Received:2011-04-22 Revised:2011-10-08 Online:2011-12-15 Published:2019-09-09

摘要/Abstract

摘要： 比较了不同茶多酚浓度下绿茶饮料灭菌、贮藏过程中的感官与理化品质变化。研究结果表明,不同茶多酚浓度绿茶饮料稳定性差异较大,灭菌、贮藏过程中,绿茶饮料外观颜色变深、变红,茶多酚、儿茶素含量显著下降,黄酮化合物、没食子酸含量显著上升,咖啡碱、氨基酸含量略有下降,感官风味品质明显下降,熟汤味明显;随着茶多酚浓度升高,绿茶饮料的感官理化品质变化趋势加剧,高温贮藏（37℃）变化程度明显高于低温贮藏（4℃）。当茶多酚质量浓度为400~600mg/L时,绿茶饮料稳定性相对较好。

关键词: 茶多酚浓度, 绿茶饮料, 稳定性

Abstract: The chemical components and sensory quality of green tea infusion with different tea polyphenols concentrations were compared and investigated during the sterilization and storage. The results showed that, the stability of green tea infusions with different tea polyphenols concentrations was different. During the sterilization and storage, the color of green tea infusion darkened and turned red, contents of tea polyphenols and catechins decreased markedly, contents of flavones and gallic acid increased evidently, contents of caffeine and amino acids reduced slightly, sensory quality reduced obviously and ripe taste enhanced. With the increasing of tea polyphenols concentration, the change of chemical components and sensory quality strengthen, the degree of change under the high-temperature (37℃) storage was much larger than that under the low-temperature (4℃) storage. The stability of green tea infusion was relatively higher when tea polyphenols concentration was ranged from 400mg/L to 600mg/L.

Key words: tea polyphenols concentration, green tea infusion, stability

中图分类号:

TS272.5⁺1

许勇泉, 刘平, 陈根生, 陈建新, 袁海波, 尹军峰. 茶多酚浓度对绿茶饮料稳定性的影响研究[J]. 茶叶科学, 2011, 31(6): 525-531. doi: 10.13305/j.cnki.jts.2011.06.004.

XU Yong-quan, LIU Ping, CHEN Gen-sheng, CHEN Jian-xin, YUAN Hai-bo, YIN Jun-feng. Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion[J]. Journal of Tea Science, 2011, 31(6): 525-531. doi: 10.13305/j.cnki.jts.2011.06.004.

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茶多酚浓度对绿茶饮料稳定性的影响研究

Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion

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