摘要
本实验以初制的绿茶和乌龙茶为原料,研究了在速溶绿茶和乌龙茶加工过程的浸提工序阶段,添加β-环状糊精对速溶茶中酯型儿茶素和EGCG含量的影响,结果表明:添加β-环状糊精可显著提高速溶绿茶产品中酯型儿茶素和EGCG的含量,但降低了速溶乌龙茶中酯型儿茶素和EGCG的含量。
Oolong tea and green tea were used as raw material to cyclodextrins（β-CD） were added during the extraction process, and the produce instant tea. The β-effect of adding β-CD on the content of ester-catechin and EGCG in instant tea was investigated. The results showed that the application of β-CD technique increased the concentration of ester-catechin and EGCG in instant green tea, whereas it decreased concentration of ester-catechin and EGCG in instant oolong tea compared with control.
出处
《茶叶》
2013年第1期12-14,共3页
Journal of Tea
基金
福建省科学技术厅高校产学合作科技重大项目(2010N5003)
