超高压辅助浸提鲜茶汁研究

doi:10.13305/j.cnki.jts.2010.02.004

Abstract

Abstract: The effect of different ultra high pressure-assisted extraction on the yield, the contents of main chemical components and the sensory quality of fresh green tea infusion was investigated. With increasing of the pressure, the contents of total solids, polyphenols, free amino acids and main catechins components increased, and no significant influence on the colour and aroma quality of fresh green tea infusion observed. There was no significant difference in the contents of main chemical components and the sensory quality when the pressure was between 100 MPa and 300 MPa. However, the sensory quality of the fresh green tea infusion decreased markedly when the pressure reached 500 MPa. After comprehensive comparison, ultra high pressure treatment (100 MPa, 10 min) was the optimum parameter. The cell structure of the tea leaves was damaged after ultra high pressure treated, and the damage degree emphasized with the increasing of the pressure. It may be the reason of why the ultra high pressure-assisted extraction can increase the yield and the content of main chemical components of fresh green tea infusion.

Key words: ultra high pressure, fresh green tea infusion, extraction, sensory quality

CLC Number:

TS272.4

XU Yong-quan, YUAN Hai-bo, WANG Fang, ZHANG Rui-lian, CHEN Jian-xin, YIN Jun-feng. Ultra High Pressure-assisted Extraction of Fresh Green Tea Infusion[J]. Journal of Tea Science, 2010, 30(2): 95-100.

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Ultra High Pressure-assisted Extraction of Fresh Green Tea Infusion

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