红茶滋味成分多相分布的研究

茶叶科学 ›› 2017, Vol. 37 ›› Issue (4): 347-355.

红茶滋味成分多相分布的研究

林岱¹, 李冰洁², 周建武^1,*, 饶平凡¹

1. 浙江工商大学食品与生物工程学院,浙江杭州 310018;
2. 福州大学生物工程研究所,福建福州 350002

收稿日期:2017-01-19 修回日期:2017-03-24 出版日期:2017-08-15 发布日期:2019-08-23
通讯作者: * jianwuzhou@zjgsu.edu.cn
作者简介:林岱,女,博士生,主要从事天然产物提取分离与活性研究。
基金资助:
国家自然科学基金（31571803）

Study on Multi-phase Distribution of Black Tea Infusion Taste Compounds

LIN Dai¹, LI Bingjie², ZHOU Jianwu^1,*, RAO Pingfan¹

1. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China;
2. Institute of Biotechnology, Fuzhou University, Fuzhou 350002, China

Received:2017-01-19 Revised:2017-03-24 Online:2017-08-15 Published:2019-08-23

摘要/Abstract

摘要： 运用微滤和超滤技术将茶汤分为悬浊液、胶体相、真溶液,并分别检测了不同温度下咖啡碱、总多酚、氨基酸、总糖等滋味成分在“三相”的含量与分布比例。运用Malvern激光粒度仪对原茶汤及其分离得到的胶体相的胶体学性质进行测定,结合感官评价与茶黄素、茶红素、茶褐素的变化,将茶汤滋味成分的分布配比与胶体学性质、茶汤滋味相关联。结果表明,不同温度微滤的茶汤,滋味成分三相的分布比例有显著不同,且胶体相与真溶液的配比能影响茶汤胶体体系的粒径与电位值,同时也影响着茶汤的风味,50℃微滤茶汤获得最高感官偏好性,其两相配比分别为：咖啡碱1︰3.8、总多酚1.2︰1、氨基酸1︰7.5、总糖1︰4.3,平均粒径160βnm,Zeta电位-25.5βmV,此时的茶汤滋味醇厚、香气浓郁、体系稳定、分布均匀。

关键词: 红茶, 微滤, 超滤, 胶体, 滋味成分

Abstract: The black tea infusion was separated into three phases: suspension, colloid, and the true solution by microfiltration and ultrafiltration at different temperatures. Then the concentration and distribution proportion of caffeine, total polyphenols, amino acids, and total sugars were measured. The colloidal properties were measured by Malvern. According to the sensory evaluation and the changes in contents of theaflavin, thearubigins, theabrownin, the correlations between the distribution proportion of the taste compounds, the colloid properties and the flavor of tea infusion were established. The results revealed that the proportion of taste compounds in different phases of the tea infusion was significantly different at different temperature, and the proportion of colloid/true solution could affect the size, potential of the colloidal system and the flavor. The tea infusion acquired a best sensory score by microfiltration at 50℃, while the composition distributions of colloid and true solution were 1︰3.8 for caffeine, 1.2︰1 for total polyphenols, 1︰7.5 for amino acids and 1︰4.3 for total sugars. The average particle size was 160βnm, and the Zeta potential was -25.5βmV. The 50℃ filtrated tea was mellow, rich in aroma, stable, and had uniform particle size distribution.

Key words: black tea, microfiltration, ultrafiltration, colloid, taste compounds

中图分类号:

TS272.5⁺2

林岱, 李冰洁, 周建武, 饶平凡. 红茶滋味成分多相分布的研究[J]. 茶叶科学, 2017, 37(4): 347-355.

LIN Dai, LI Bingjie, ZHOU Jianwu, RAO Pingfan. Study on Multi-phase Distribution of Black Tea Infusion Taste Compounds[J]. Journal of Tea Science, 2017, 37(4): 347-355.

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