摘要
绿茶汤色的碧绿稳定是茶饮料品质好坏的重要指标。作者综述了有关对绿茶饮料的色泽有贡献的化合物的研究现状,主要包括黄酮醇及苷、儿茶素的氧化产物,花青素和叶绿素;并结合作者的研究结果,探讨了茶汤存放过程中,呈色物质的转化规律,旨在为茶饮料护色方案的选择提供理论支持和新思路。
The color of green tea infusion,clear,greenish-yellow,without any trace of red or brown color,is an important appearance quality index to be considered.The article is aimed at summarizing the progress of the researches on the mechanism of compounds contributing to green tea infusion in recent years.Flavonols,cathines and oxidation products,anthocyanins and chlorophylls were proved to be the influential compounds for the color of green tea infusion,and the variation law of those compounds in green tea infusion was discussed combining our study,so as to provide a way for further study.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2011年第6期887-891,共5页
Journal of Anhui Agricultural University
基金
高校省级优秀青年人才基金重点项目(2011SQRL052)
张一元科技创新基金
国家自然科学基金(31101355)共同资助
关键词
茶
色泽
黄酮醇
儿茶素
叶绿素
tea
color
flavonols
catechins
chlorophylls
