摘要
以瓶装饮用天然水冷泡绿茶和常规热泡绿茶作为对比,探讨负氧化还原电位电解水对冷泡绿茶茶汤品质的影响,以期为得到活性成分含量高及抗氧化活性强的冷泡绿茶饮品提供新选择。通过调节电解饮用水时间电解生成不同负氧化还原电位电解水1和2;通过紫外分光光度法、高效液相色谱法以及顶空固相微萃取与气相色谱-质谱联用法测定并比较负氧化还原电位电解水、瓶装饮用天然水冷泡绿茶和常规热泡绿茶茶汤基本理化指标、主要活性成分含量、抗氧化性、感官品质和香气成分。结果表明,负氧化还原电位电解水冷泡绿茶茶汤pH呈弱碱性,氧化还原电位为负值,可溶性固形物含量及茶汤浸提率显著高于瓶装饮用天然水冷泡绿茶(P<0.05),与常规热泡茶相当;电解水制得茶汤色度黄绿明亮,汤色品质高;电解水茶汤多酚含量显著高于瓶装饮用天然水冷泡,且电解水样2显著高于常规热泡(P<0.05),游离氨基酸总量显著高于瓶装饮用天然水冷泡以及常规热泡(P<0.05),咖啡碱含量低于常规热泡,儿茶素类含量均高于瓶装饮用天然水冷泡,除EGCG和EGC外均高于常规热泡;电解水冷泡茶茶汤抗氧化能力显著高于其他两种绿茶茶汤(P<0.05);电解水冷泡茶汤感官评分最高且茶汤香气成分最为丰富醇和。实验初步验证了负氧化还原电位电解水用作冷泡绿茶加工用水可行性,且筛选出电解水样2制得绿茶茶汤生化成分高、抗氧化活性强且感官评价得分高、香气清香持久。
The effects of electrolyzing water-cooled green tea with negative redox potential on the quality of tea soup was studied by comparing the bottled natural water-cooled green tea and conventional hot bubble green tea,in order to provide a new choice for the processing water of cold bubble green tea with high content of active ingredient and strong antioxidant activity.Electrolyzing drinking water by adjusting the electrolysis time to generate electrolytic water samples 1 and 2 with different negative redox potentials.The basic physicochemical indexes,main active ingredient,antioxidant activity,sensory quality and aroma components of electrolyzed water with negative redox potential,bottled natural water-cooled green tea and conventional hot bubble green tea were determined and compared by UV spectrophotometry,high performance liquid chromatography,headspace solid-phase microextraction and gas chromatography-mass spectrometry.The results showed that the pH of electrolytic water-cooled green tea soup was weak alkaline,the redox potential was negative,the content of soluble solids and the extraction rate of tea soup were significantly higher than those of bottled natural water-cooled green tea(P<0.05),and were equivalent to standard hot tea.The color of tea soup prepared by electrolyzing water with negative redox potential was yellow green and bright,and the color quality of tea soup was high.The polyphenol content of tea infusion was significantly higher than that of bottled drinking natural water cold soaking,and electrolyzed water sample 2was significantly higher than conventional hot soaking(P<0.05),and the total amount of free amino acids was significantly higher than bottled drinking natural water cold soaking and conventional hot soaking(P<0.05),the content of caffeine was lower than the conventional hot brew,and the content of catechins was higher than that of bottled drinking natural water cold brew,except for EGCG and EGC,all higher than the conventional hot brew.The antioxidant activity of tea soup was significantly higher than that of the other two kinds of green tea soup(P<0.05).The sensory score of tea soup was the highest,and the aroma components of tea soup were the most abundant and mellow.The experiment preliminarily verified the feasibility of using the electrolyzed water with negative redox potential as the water for cold brewing green tea processing,and screened out the electrolyzed water sample 2 cold brewing green tea soup had high biochemical components,strong antioxidant activity,high sensory evaluation and lasting aroma,which was more suitable for cold brewing green tea processing.
作者
夏瑞
钟耕
李恬
杨万富
高羽歌
XIA Rui;ZHONG Geng;LI Tian;YANG Wanfu;GAO Yuge(College of Food Science,Southwest University,Chongqing 400000,China)
出处
《食品工业科技》
CAS
北大核心
2022年第15期89-97,共9页
Science and Technology of Food Industry
基金
2021年国家级大学生创新创业训练计划项目(编号:202110635096)。
关键词
负氧化还原电位电解水
冷泡绿茶
活性成分
抗氧化活性
香气成分
electrolytic water with negative redox potential
cold brew green tea
active ingredient
antioxidant activity
flavor components
