摘要
以永州祁阳黑茶为原材料,采用单因素以及响应面优化试验确定黑茶茶多酚的最佳提取工艺;并用不同含量茶多酚提取液处理鲜切苹果,在储藏期间测定其保鲜指标。结果表明:祁阳黑茶中茶多酚提取的最佳工艺为提取时间60 min、提取温度35℃、液料比12∶1(mL/g)。在此条件下,提取的茶多酚含量为22.798 mg/g。黑茶茶多酚提取物对鲜切苹果能起到良好的感官维持作用,其失重率、硬度、褐变程度、可滴定酸含量及可溶性固形物含量的下降也可得到有效延缓,且4 mg/mL黑茶茶多酚提取物对鲜切苹果的保鲜作用最好。
Taking Qiyang dark tea from Yongzhou as raw material,single factor and response surface optimization test were used to determine the optimal extraction process of polyphenols from dark tea.The fresh-cut apple was treated with different contents of tea polyphenol extracts and its fresh-keeping indexes were determined during storage.The results showed that the optimal extraction conditions of tea polyphenols were as follows:extraction time 60 min,extraction temperature 35 ℃,liquid/solid ratio 12 ∶1(mL/g).Under these conditions,the content of tea polyphenols was 22.798 mg/g.The polyphenol extract of dark tea could play a good sensory maintenance effect on fresh-cut apple,and the decrease of weight loss rate,hardness,browning degree,titratable acid content and soluble solid content could also be effectively delayed,and 4 mg/mL polyphenol extract of dark tea had the best fresh-keeping effect on fresh-cut apple.
作者
丁东晴
申懿玲
杜晶
邵金华
刘小文
DING Dong-qing;SHEN Yi-ling;DU Jing;SHAO Jin-hua;LIU Xiao-wen(College of Chemistry and Bioengineering,Hunan University of Science and Technology,Yongzhou 425199,Hunan,China)
出处
《粮食与油脂》
北大核心
2022年第4期129-134,共6页
Cereals & Oils
基金
湖南省重点研发项目(2020NK2036)
湖南省青年骨干教师支持项目。
关键词
永州祁阳黑茶
茶多酚
提取工艺
鲜切苹果
品质
Yongzhou Qiyang dark tea
teapolyphenol
extraction process
fresh-cut apple
quality
