Position: Home > Articles > Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion
Journal of Tea Science
2011,31
(6)
57-63
茶多酚浓度对绿茶饮料稳定性的影响研究
作 者：
许勇泉;刘平;陈根生;陈建新;袁海波;尹军峰
单 位：
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
关键词：
茶多酚浓度;绿茶饮料;稳定性
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400～600 mg/L时,绿茶饮料稳定性相对较好。
译 名：
Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion
作 者：
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
关键词：
tea polyphenols concentration,green tea infusion,stability
摘 要：
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 400 mg/L to 600 mg/L.
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