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Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (4): 567-575.doi: 10.13305/j.cnki.jts.2023.04.011

• Research Paper • Previous Articles     Next Articles

Effect of Tea Polyphenols on the Determination of Reducing Sugar in Tea Food

SHENG Zheng1, DU Wenkai2, WANG Chongchong1, ZHANG Boan1, ZHANG Haihua1,*, DU Qizhen1,*   

  1. 1. College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;
    2. Zhejiang Quality Inspection Center of Grain and Oil Products, Hangzhou 310012, China
  • Received:2023-03-02 Revised:2023-05-11 Online:2023-08-15 Published:2023-08-24

Abstract: In order to find an accurate method to determine the content of reducing sugar in the digestive products of tea noodle products, phenolic acid, phenolic and glucose blending systems and phenolic and amylenzymeate blending systems alone were used to study the effects of four typical phenols including epigallocatechin gallate (EGCG), gallic acid, proanthocyanidin and ferulic acid on the quantitative determination of reducing sugars by 3,5-dinitrosalicylic acid (DNS) method, glucose oxidase/peroxidase (GOPOD) method and fluorescence-assisted sugar electrophoresis (FACE) method. The results show that ferulic acid had no effect on the DNS method, while EGCG, gallic acid and proanthocyanidin could react with DNS, indicating that they would affect the accuracy of the DNS method. All four phenolic substances significantly reduced the glucose results determined by GOPOD method, while the FACE method was not affected by phenols and could visually characterize the distribution of oligo reducing sugar in the amylase hydrolysate. Therefore, the FACE method has a good application value in determining the content of reducing sugars in tea noodle products and their enzymatic digestion products.

Key words: tea food, tea polyphenols, EGCG, reducing sugar content, fluorescence-assisted sugar electrophoresis

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