摘要
以总还原能力、DPPH·自由基清除率、·OH清除率、O2-·清除率作为指标,评价了不同茶饮产品的抗氧化能力,并按照《GB/T 23776-2009茶叶感官评审方法》的冲泡方法进行10种茶饮产品的感官评价,以讨论其在消费人群中的接受程度。结果表明,总还原能力由强到弱依次为绿毛峰>坨藏茶>竹叶青>昆仑雪菊>康砖>杭白菊>苦荞胚芽茶>干柠檬>苦荞全株茶>鲜柠檬;对DPPH·自由基清除率最高的为干柠檬,达到了93.58%,最低仅为30.13%(鲜柠檬);对·OH清除率最高的为干柠檬95.87%,最低的为苦荞全株茶17.64%;对O2-·清除率最高的为坨藏茶85.86%,最低的为苦荞全株茶9.08%。在感官评价中,对总分以及汤色、香气、滋味三种因子分别分析,竹叶青分值均最高。结果表明,利用不同抗氧化指标表明的抗氧化能力有所区别,总体而言,干柠檬、竹叶青2种茶饮产品表现出较高的抗氧化活性,而苦荞茶较低。此研究结果可为消费者提供对保健茶饮的消费参考。
The antioxidant capacity of 10 kinds of tea drink products were compared with antioxidant indexes of total reducing ability,free radical scavenging activity of DPPH-,-OH,Q2-. Then their sensory evaluation with GBfr 23776-2009 methods were carried out in order to demonstrate their acceptance levels among consumers. The result showed that the total reducing ability arranged from the strongest to the weakest was：Lv maofeng Tea, Tibet tea, Zhuyeqing, Coreopsis tinctoria Nutt., Kang Tea- brick, Chrysanthemum morifolium, Buckwheat Germ tea, dried Lemon, Buckwheat plants tea, and Fresh Lemon. Besides ,the dried Lemon performed the highest free radicals scavenging activity of DPPH. 93.58%,while Fresh Lemon was the lowest at only 30.13%1 the highest ,OH clearance was 95.87% of dried Lemon ,whereas the lowest of Buckwheat Plant Tea＇s was only 17.64%. On 02-. clearance,Tibet Tea showed the highest activity at 85.86%,The lowest was Buckwheat Plants Tea at 9.08%. The total score in sensory evaluation showed Zhuyeqing scores the highest in the analysis of three factors-color,aroma,and taste. In these results,the different antioxidant activity was indicated by different antioxidant indexes. Based on the trend,2 products,dried Lemon ＆ Zhuyeqing showed higher antioxidant activity,and the buckwheat tea was lowest. All of results could be considered as a recommendation for consumers.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第20期164-167,179,共5页
Science and Technology of Food Industry
关键词
茶饮
抗氧化能力
感官评价
tea drink
antioxidant capacity
sensory evaluation
