摘要
文章研究了茶饮料(红茶、绿茶、乌龙茶和花茶)在不同温度(4℃、25℃、35℃、自然温度)下避光贮藏18个月后的品质变化,通过考察茶多酚、氨基酸、儿茶素及咖啡碱、色差、浊度等指标的变化研究茶饮料的品质成分变化规律及其与色差参数之间的相关性。结果表明,茶饮料的色泽、亮度等指标在早期贮藏期间未发生明显变化,也未发现有沉淀形成;自然温度与4℃贮藏的茶饮料色泽差异不明显;茶饮料在25℃条件下贮藏,L、a稍有增大,b值略有降低,而35℃条件下贮藏,其L、a、b变化较大,尤以b变化最大。此外,不同品牌、不同茶类饮料之间也有一定差异。主要品质成分的分析结果表明,经过不同温度贮存18个月后,茶多酚、儿茶素总量、氨基酸含量均有不同程度的降低,且贮存温度越高,其减少量越大;氨基酸、茶多酚特别是儿茶素与茶饮料色泽具有极显著相关性。
This paper studied the quality of tea beverages(black tea,green tea,oolong tea and scented tea)after 18 months of dark storage at different temperatures(4℃,25℃,35℃and natural temperature).The change of tea polyphenols,free amino acids,catechins,caffeine,chromatic aberration and turbidity were determined and the correlation between the main biochemical components and color parameters were studied.The results showed that the color and brightness of tea beverages did not change significantly during the early storage period,and no precipitation was found.The color change of tea beverages stored at natural temperature and 4℃was not obvious.When tea beverages were stored at 25℃,the values of L,a increased slightly,and b decreased slightly.When tea beverages were stored at 35℃,the values of L,a,and b changed significantly,especially b.In addition,there were certaindifferences among different brands and different tea beverages.The analysis results of main quality components showed that the content of tea polyphenols,catechins and amino acids decreased to varying degrees after 18 months storage at different temperatures,and the higher the storage temperature,the greater the reduction.Amino acids,tea polyphenols,especially catechins,were significantly correlated with the color of tea beverages.
作者
陈金华
王英姿
黄建安
CHEN Jin-hua;WANG Ying-zi;HUANG Jian-an(Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering&Technology for Utilization of Functional Ingredients from Botanicals,Hunan Agricultural University,Changsha 410128,China)
出处
《中国茶叶加工》
2020年第4期60-68,共9页
China Tea Processing
基金
“十三五”国家重点研发计划课题(2017YFD0400804)。
关键词
茶饮料
温度
品质
色差
浊度
Tea beverage
Temperature
Quality
Chromatic aberration
Turbidity
