摘要
对新鲜茶叶水提取液进行了冷冻浓缩实验,定量检测了浓缩液的主要有效成分(茶多酚)的含量,发现冷冻浓缩引起的茶多酚损失与冷冻温度及结冰速率有关,冷冻温度高于-8℃及结冰速率小于2.3kg/(h·m2),则茶多酚损失小于7%。还比较了冷冻浓缩、热蒸发浓缩和膜分离浓缩的浓缩效果,发现冷冻浓缩引起的茶多酚损失介于热蒸发浓缩和膜分离浓缩之间。
Fresh tea juice was concentrated by process of freeze concentration, and the main useful component （tea polyphenols） of concentrated solution was measured. It was found that the tea polyphenols losses caused by freeze concentration had relations with freeze temperature and ice forming rate, and losses was less than 7% if the freeze temperature was over -8℃ and the ice forming rate was lower than 2.3 kg/（h · m^2）. The tea polyphenols losses caused by freeze concentration, evaporation concentration and membrane separation were also showed, and the result indicated that the tea polyphenols losses caused by freeze concentration was between those caused by evaporation concentration and membrane separation.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2006年第8期66-67,72,共3页
Transactions of the Chinese Society for Agricultural Machinery
基金
广州市科技局科技攻关引导项目(项目编号:2003Z3E5101)
关键词
茶叶冷冻
浓缩
茶多酚
Tea, Freeze concentration, Tea polyphenols
