茶多酚与咖啡碱相互作用对绿茶饮料质量的影响

广东工业大学学报 ›› 2005, Vol. 22 ›› Issue (2): 21-25.

茶多酚与咖啡碱相互作用对绿茶饮料质量的影响

广东工业大学轻工化工学院；广东工业大学轻工化工学院广东广州510090；广东广州510090；

出版日期:2005-06-01 发布日期:2005-06-01
基金资助:
广东省教育厅自然科学研究资助项目(Z02034);广东工业大学重点扶持学科资助项目(022003)

Effect of Interaction of Tea Polyphenolsand Coffeic Alkali on the Quality of Greentea Drink

(Faculty of Light and Chemical Engineering,Guangdong University of Techndogy,Guangzhou 510090,China)

Online:2005-06-01 Published:2005-06-01

摘要/Abstract

摘要： 在温度80℃,提取时间8min,水茶比为166,用水提取绿茶粉末,所得茶汤含茶多酚和咖啡碱分别为1.130～1.140g/L和0.297～0.310g/L,相对提取率分别为93%～99%和84%～95%.当茶汤溶液中的茶多酚和咖啡碱的质量浓度分别超过3.0g/L和0.5g/L时,茶多酚和咖啡碱便会相互作用,形成缔合聚合物,致使绿茶饮料发生浑浊,饮料质量下降.

关键词: 绿茶饮料；茶多酚；咖啡碱；相互反应；浑浊液；

Abstract: The teaphenols and coffeic alkali are extracted under the condition of 166 of the ratio of water to tea at 80℃ for 8 min. The contents of teaphenols and coffeic alkali in tea soup are respectively to be (1.130～1.140 g/L )and 0.297～0.310 g/L, and the relative extracted efficiency is 93%～99% and 84%～95%. When the concentrations of teaphenols and Coffeic alkali in solution of tea soup surpass (3.0g/L) and 0.5 g/L, the teaphenols and coffeic alkali can interact to produce the associated polymers, to lead to form the turbid solution for greentea drink, and furthermore to reduce the quality of greentea drink.

Key words: greentea drink； teaphenol； coffeic alkali； interact； turbid solution；

吴雅红；罗宗铭； . 茶多酚与咖啡碱相互作用对绿茶饮料质量的影响[J]. 广东工业大学学报, 2005, 22(2): 21-25.

WU Ya-hong ,LOU Zong-ming. Effect of Interaction of Tea Polyphenolsand Coffeic Alkali on the Quality of Greentea Drink[J]. Journal of Guangdong University of Technology, 2005, 22(2): 21-25.

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