摘要
采用高效液相色谱技术和紫外分光光度计测定绿茶对照样品、绿茶咖啡因提取液、普通绿茶汤及脱咖啡因绿茶汤的理化指标,并通过感官审评研究品质特征。理化分析表明,脱咖啡因绿茶汤中咖啡因含量与普通绿茶汤相比有显著下降;儿茶素类物质在绿茶咖啡因提取液中没有检测到,而在其它3种茶汤中均检测到,且表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)含量最高;与普通绿茶汤相比,脱咖啡因绿茶汤中的茶黄素(theaflavins,TFs)和茶红素(thearubigins,TRs)的含量有显著下降。感官分析表明,脱咖啡因绿茶汤与普通绿茶汤的香气、滋味和颜色具有一定的差异。以上结果说明脱咖啡因绿茶汤和普通绿茶汤的咖啡因、儿茶素类、TFs和TRs的含量以及感官品质具有明显不同,为该两种茶汤浓缩生产速溶茶粉进行后续应用产品开发提供了参考。
High performance liquid chromatography and ultraviolet spectrophotometer are used to determinatethe physiochemical index in green tea, caffeine extract of green tea, common and decaffeinated green tea liquor.In addition,their quality characteristics were analyzed by sensory evaluation methods. The chemical analysisshowed that caffeine contents in the decaffeinated green tea liquor was reduced markedly as compared withcommon green tea liquor. Catechins were not detected in the caffeine extract of green tea,while had noticeableamount in the other samples, especially epigallocatechin gallate （EGCG）was the most abundant among all thecatechins. Compared to common green tea liquor,the content of theaflavins （TFs）and thearubigins （TRs）indecaffeinated green tea liquor was declined significantly. The result of sensory evaluation revealed that thearoma,flavor and color had a certain difference in common green tea liquor and its decaffeinated. These resultsillustrates there are significantly different contents of caffeine,catechins,TFs,TRs and sensory qualitybetween common and decaffeinated green tea liquor,which provide a theoretical reference for subsequentapplication of product development of these two tea concentrate production of instant tea powder.
出处
《食品研究与开发》
CAS
北大核心
2018年第4期157-162,共6页
Food Research and Development
关键词
绿茶
脱咖啡因
儿茶素类
咖啡因
茶黄素
茶红素
感官品质
green tea
decaffeination
catechins
caffeine
theaflavins
thearubigins
sensory quality
