使用自来水冲泡绿茶、黄茶、乌龙茶和红茶等不同发酵程度的茶叶,将其产生的茶垢分别进行定量、傅立叶红外光谱（FTIR）、基质辅助激光解吸电离飞行时间质谱（MALDI-TOF-MS）以及扫描电子显微镜-能谱（SEM-EDS）等理化性质分析。结果表明,红茶产生的茶垢质量显著小于其他茶类,而绿茶、黄茶和乌龙茶的茶垢质量无显著差异;4种茶垢的FTIR极其相似,都含有-OH、-C=O、苯环和-COC-等官能团;茶垢主要成分的相对分子质量相同,均为454.8;SEM-EDS分析发现,茶垢外形表现出皲裂状,且主要由有机元素C、O组成,同时含有Ca、K、Mg、Si等无机元素。对4种茶汤进行生化成分分析发现,茶垢质量与茶多酚含量呈正相关。用自来水冲泡茶多酚,将茶多酚茶垢与绿茶茶垢进行对比分析,结果证实茶垢由有机多酚物质与无机元素结合组成。
Abstract
This study used tap water to infuse tea with different degrees of fermentation: green, yellow, oolong and black tea. The mass, FTIR, MALDI-TOF-MS and SEM-EDS of these tea scums were analyzed, respectively. The results show that the amount of black tea scum was significantly less than that of the others, while there was no significant difference in the amount of tea scum among green, yellow and oolong tea. The FTIR of different tea scums were similar, and they all contained functional groups such as -OH, -C=O, benzene ring and -COC-. The relative molecular mass of main components of different scums were same, which were all 454.8. SEM-EDS indicates that tea scum showed an appearance of cracked shape, and it mainly consisted of organic elements C, O and inorganic elements Ca, K, Mg, Si. In addition, the biochemical compositions of 4 kinds of tea infusions were analyzed, and it was found that the amount of tea scum was positively correlated with the total tea polyphenols. This study also infused tea polyphenols powder with tap water, and compared the scum with green tea scum. The results further confirmed that the tea scum was mainly composed of organic tea polyphenols and inorganic elements.
关键词
茶 /
茶多酚 /
茶垢 /
发酵
Key words
fermentation /
tea /
tea polyphenols /
tea scum
{{custom_sec.title}}
{{custom_sec.title}}
{{custom_sec.content}}
参考文献
[1] Bhattacharya S, Chandra S, Chatterjee P, et al.Evaluation of anti-inflammatory effects of green tea and black tea: a comparative in vitro study[J]. Journal of Advanced Pharmaceutical Technology & Research, 2012, 3(2): 136-138.
[2] Chiu H F, Lin T Y, Shen Y C, et al.Improvement of green tea polyphenol with milk on skin with respect to antioxidation in healthy adults: a double-blind placebo-controlled randomized crossover clinical trial[J]. Food & Function, 2016, 7(2): 893-901.
[3] Tanizawa Y, Abe T, Yamada K.Black tea stain formed on the surface of teacups and pots. Part 1: study on the chemical composition and structure[J]. Food Chemistry, 2007, 103(1): 1-7.
[4] Schurer D.Verband tussen de kwaliteit van een thee-infuusen de hardheid van water[J]. Voeding, 1960, 21: 605-611.
[5] Lewin R.A. Waxy tea[J]. Nature, 1993, 366(6456): 637. doi: 10.1038/366637b0.
[6] Spiro M, Chong Y Y, Jaganyi D.Kinetics and equilibria of tea infusion. Part 13: further studies on tea scum: the effects of calcium carbonate, lemon juice and sugar[J]. Food Chemistry, 1996, 57(2): 295-298.
[7] Bianchi G.Tea cream or tea scum[J]. Chemistry in Britain, 1994, 30(8): 638.
[8] Spiro M, Jaganyi D.What causes scum on tea?[J]. Nature, 1993, 364(6438): 581. doi: 10.1038/364581a0.
[9] Spiro M, Jaganyi D.Kinetics and equilibria of tea infusion. Part 10: the composition and structure of tea scum[J]. Food Chemistry, 1994, 49(4): 351-357.
[10] Song X, Cao Y W, Bu X Z, et al.Porous vaterite and cubic calcite aggregated calcium carbonate obtained from steamed ammonia liquid waste for Cu2+ heavy metal ions removal by adsorption process[J]. Applied Surface Science, 2021, 536: 147958. doi: 10.1016/j.apsusc.2020.147958.
[11] Suzuki S.Black tea adsorption on calcium carbonate: a new application to chalk powder for brown powder materials[J]. Colloids and Surfaces a-Physicochemical and Engineering Aspects, 2002, 202(1): 81-91.
[12] Enzweiler J, Deoliveira M G.More on tea scum[J]. Nature, 1994, 367(6464): 602. doi: 10.1038/367602a0.
[13] Yamada K, Abe T, Tanizawa Y.Black tea stain formed on the surface of teacups and pots. Part 2: study of the structure change caused by aging and calcium addition[J]. Food Chemistry, 2007, 103(1): 8-14.
[14] 国家质量监督检验检疫总局, 中国国家标准化管理委员会. 茶叶感官审评方法: GB/T 23776—2018[S]. 北京: 中国标准出版社, 2018.
State Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Administration Committee. Methodology for sensory evaluation of tea: GB/T 23776—2018 [S]. Beijing: China Standards Press, 2018.
[15] 国家市场监督管理总局, 中国国家标准化管理委员会. 茶叶中茶多酚和儿茶素类含量的检测方法: GB/T 8313—2018[S]. 北京: 中国标准出版社, 2018.
State Administration for Market Regulation, China National Standardization Administration Committee. Determination of total polyphenols and catechins content in tea: GB/T 8313—2018 [S]. Beijing: China Standards Press, 2018.
[16] 何书美, 刘敬兰. 茶叶中总黄酮含量测定方法的研究[J]. 分析化学, 2007, 35(9): 1365-1368.
He S M, Liu J L.Study on the determination method of flavone content in tea[J]. Chinese Journal of Analytical Chemistry, 2007, 35(9): 1365-1368.
[17] Gilbert A S.IR spectral group frequencies of organic compounds[J]. Encyclopedia of Spectroscopy and Spectrometry, 2017, 2: 408-418.
[18] Sang S M, Lambert J D, Ho C T, et al.The chemistry and biotransformation of tea constituents[J]. Pharmacological Research, 2011, 64(2): 87-99.
[19] 赵和涛. 红茶加工中有机酸代谢及对茶叶香气形成的影响[J]. 茶叶通讯, 1993(1): 27-29.
Zhao H T.Organic acid metabolism in black tea processing and its effect on tea aroma formation[J]. Journal of Tea Communication, 1993(1): 27-29.
[20] 王梅玲. 谈谈佛手红茶酸感原因及控制方法[J]. 福建茶叶, 2014, 36(5): 32-33.
Wang M L.On the causes and control methods of acid sensitivity of bergamot black tea[J]. Tea in Fujian, 2014, 36(5): 32-33.
[21] 张静, 蒋华军, 刘仲华, 等. 亲水性C18硅胶反相色谱柱同时分离测定红茶中的有机酸[J]. 食品安全质量检测学报, 2014, 5(8): 2476-2481.
Zhang J, Jiang H J, Liu Z H, et al.Simultaneous separation and determination of organic acids in black tea by high performance liquid chromatography using polar-enhanced C18 column[J]. Journal of Food Safety & Quality, 2014, 5(8): 2476-2481.
[22] Spiro M, Jaganyi D.Kinetics and equilibria of tea infusion. Part 11: the kinetics of the formation of tea scum[J]. Food Chemistry, 1994, 49(4): 359-365.
[23] 胡秀芳, 沈生荣, 朴宰日, 等. 茶多酚抗氧化机理研究现状[J]. 茶叶科学, 1999, 19(2): 93-103.
Hu X F, Shen S R, Park J, et al.Review on antioxidative mechanism of tea polyphenols[J]. Journal of Tea Science, 1999, 19(2): 93-103.
[24] 杨贤强, 叶立扬, 贾之慎. 天然抗氧化剂—茶多酚的开发与应用[J]. 福建茶叶, 1990(3): 9-14.
Yang X Q, Ye L Y, Jia Z S.Development and application of natural antioxidant: tea polyphenols[J]. Tea in Fujian, 1990(3): 9-14.
[25] 赵保路. 茶多酚的抗氧化作用[J]. 科学通报, 2002(16): 1206-1210.
Zhao B L.Antioxidant effect of tea polyphenols[J]. Chinese Science Bulletin, 2002(16): 1206-1210.
[26] 赵航晔, 夏琛, 何普明, 等. 茶多酚抗炎和促外伤愈合作用及其机制[J]. 浙江大学学报(农业与生命科学版), 2021, 47(1): 118-126.
Zhao H Y, Xia C, He P M, et al.Effects of tea polyphenols on anti-inflammation and promotion of wound healing and its mechanisms[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(1): 118-126.
[27] 李淑娟. 茶多酚的保健和药理作用[J]. 甘肃农业, 2009, 12: 47-48.
Li S J.Health care and pharmacological effects of tea polyphenols[J]. Gansu Agriculture, 2009, 12: 47-48.
[28] 付慧, 杨萍, 汪秋宽. 茶多酚的制备及其抑菌活性的研究[J]. 食品科技, 2012, 37(6): 273-276.
Fu H, Yang P, Wang Q K.Preparation and antibacterial activities of tea polyphenols[J]. Food Science and Technology, 2012, 37(6): 273-276.
[29] 宛晓春. 茶叶生物化学(三版)[M]. 北京: 中国农业出版社, 2003: 32-33.
Wang X C.Biochemistry of tea [M]. 3th ed. Beijing: China Agricultural Press, 2003: 32-33.
[30] 周金伟, 陈雪, 易有金, 等. 不同类型茶叶体外抗氧化能力的比较分析[J]. 中国食品学报, 2014, 14(8): 262-269.
Zhou J W, Chen X, Yi Y J, et al.Comparative analysis on antioxidant capacities of different types of fermented teas in vitro[J]. Journal of Chinese Institute of Food Science and Technology, 2014, 14(8): 262-269.
[31] 余启明, 张金华, 黄泽强, 等. 12种广西地区茶叶的水提物活性成分测定及其抗氧化活性研究[J]. 食品研究与开发, 2021, 42(17): 19-24.
Yu Q M, Zhang J H, Huang Z Q, et al.Active components and antioxidant activities of aqueous extracts of twelve types of tea in Guangxi region[J]. Food Research and Development, 2021, 42(17): 19-24.
[32] Robertson A, Hall M N.A critical investigation into the Flavognost method of theaflavin analysis in black tea[J]. Food Chemistry, 1989, 34(1): 57-70.
[33] Vuataz L, Brandenberger H.Plant phenols: III. Separation of fermented and black tea polyphenols by cellulose column chromatography[J]. Journal of Chromatography A, 1961, 5: 17-31.
基金
财政部和农业农村部：国家现代农业产业技术体系、江苏高校优势学科建设工程
PDF(1057 KB)
浙公网安备 33019902000101号