| 不同灭菌处理对绿茶茶汤生化成分的影响 |
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| 引用本文： | 孙其富,梁月荣,陆建良.不同灭菌处理对绿茶茶汤生化成分的影响[J].茶叶,2004,30(3):146-148. |
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| 作者姓名： | 孙其富 梁月荣 陆建良 |
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| 作者单位： | 浙江大学茶叶研究所,杭州,310029;浙江大学茶叶研究所,杭州,310029;浙江大学茶叶研究所,杭州,310029 |
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| 基金项目： | 浙江省自然科学基金资助项目 |
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| 摘 要： | 研究了不同灭菌温度以及添加L-抗坏血酸对绿茶茶汤主要品质成分的影响。结果表明，与不经高温灭菌处理相比，茶汤经高温灭菌后，茶多酚总量显著下降、氨基酸含量增加、咖啡因含量没有显著性变化；不同温度灭菌处理中表型儿茶素EGC、EC、EGCG、ECG含量随灭菌温度的升高而下降，非表型儿茶素GC、C、GCG、CG含量则上升；灭菌前添加L-抗坏血酸可以抑制高温处理过程中表型儿茶素向非表型儿茶素转化。
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| 关 键 词： | 绿茶汤 灭菌 生化成分 |
| 文章编号： | 0577-8921(2004)03-146-03 |
| 修稿时间： | 2004年3月23日 |
Effect of Different Sterilizition Treatments on Biochemical Components in Green Tea Liquor |
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| Sun Qifu,Liang Yuerong,Lu Jianliang.Effect of Different Sterilizition Treatments on Biochemical Components in Green Tea Liquor[J].Journal of Tea,2004,30(3):146-148. |
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| Authors: | Sun Qifu Liang Yuerong Lu Jianliang |
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| Abstract: | Effects of different sterilization temperatures and L-ascorbic acid on main biochemical components in green tea liquor were studied. The results showed that the concentration of tea polyphenols decreased significantly, amino acids increased and caffeine did not change significantly after high temperaure sterilization; HPLC result showed that the concentrations of EGC, EC, EGCG and ECG decreased with the increasing of sterilization temperature, meanwhile GC, C, GCG, CG increased reversely. Result also showed that addition treatment with L-ascorbic acid before sterilization could prevent epicatechins converting into nonepicatechins during high temperature sterilization treatments. |
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| Keywords: | Green tea liquor sterilization biochemical components |
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