DOC《β-环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究》

2. 陕西海升果业发展股份有限公司,陕西 西安 710061) 摘要:以茶多酚、蛋白质含量及感官评定为主要指标,考察β-CD对绿茶浸提及贮藏过程中品质的影响,通过HPLC测定儿茶素(EGC、EC、EGCG、ECG)及咖啡碱的含量,确定了β-CD的最适添加量为0.2%.通过SPME-GC/MS对茶汤的挥发性物质进行分析,发现添加0.2% β-CD能有效减少挥发性成分的挥发,掩盖不良气味.贮藏实验结果表明,β-CD能有效减少储藏期间茶汤中儿茶素EGCG的损失,储藏8周后,其茶汤中的EGCG含量是未添加的2倍,而对其他儿茶素及咖啡碱的影响不大. 关键词:β-CD;

绿茶饮料;

儿茶素;

EGCG;

香气;

贮藏 中图分类号:TS272.4 Quality and storage stability studies of β-CD application in green tea beverage CHU Ping1, RAO Ling2, ZHANG Xiaoming1 (1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu;

2. China Haisheng Juice Holdings Co.,Ltd, Xian 710061, Shanxi) Abstract: The effects of supplement of β-cyclodextrin (β-CD) were investigated during the extraction and storage procedures of green tea. Tea polyphenols, proteins content and sensory evaluation were referred as the main indicators and HPLC, SPME-GC/MS was used for characterisation of catechins ((-)-Epigallocatechin EGC, (-)-Epicatechin EC, (-)-Epigallocatechin gallate EGCG, (-)-Epicatechin gallate ECG), caffeine and volatile components. Under these conditions, the addition of β-CD at a concentration of 0.2% was preferred and resulted in an effective reduction of evaporation of volatile components, with an effective benefit of eliminating bad odor. The storage stability study demonstrated an attenuated loss of EGCG in the green tea ........