[Objective] This study aimed to test the effects of high-intensity pulsed electric field on the amino acid content in Pu’er tea leaves. [Method] The amino acid contents of fermented and unfermented the leaves of larg...[Objective] This study aimed to test the effects of high-intensity pulsed electric field on the amino acid content in Pu’er tea leaves. [Method] The amino acid contents of fermented and unfermented the leaves of large-leaf Pu’er tea variety produced in Yunnan Mengku, were measured before and after the treatment with high-intensity pulsed electric field （HPEF）. [Result] The difference of amino acid contents was notable between fermented and unfermented tea leaves produced in the same year. The amino acid content of unfermented tea leaves was larger than that in fermented tea leaves. The amino acid content in tea leaves decreased over time during storage. HPEF treatment under al the conditions improved the amino acid content in tea leaves. [Conclusion] This experiment provides theoretical foundation for the application of HPEF in processing of Pu’er tea leaves.展开更多
概述了高压脉冲电场(High Voltage Pulsed Electric Field,HPEF)在云南普洱茶中的应用,主要包括高压脉冲电场预处理技术对普洱茶的感官品质、灭菌、茶水浸出物、茶多酚、总灰分、氨基酸、醇类香气成分、体外体内抗氧化活性等方面的影响...概述了高压脉冲电场(High Voltage Pulsed Electric Field,HPEF)在云南普洱茶中的应用,主要包括高压脉冲电场预处理技术对普洱茶的感官品质、灭菌、茶水浸出物、茶多酚、总灰分、氨基酸、醇类香气成分、体外体内抗氧化活性等方面的影响。结果表明,适当参数的HPEF在很大程度上能够提高普洱茶的品质,其影响普洱茶品质的主要因素包括电压强度(kV)、脉冲频率(Hz)、作用时间(min),且3个因素之间具有协同作用。通过对今后的研究方向进行展望,HPEF因其耗能低、无污染、传递均匀等特点能够广泛应用于食品及农产品的加工行业,为HPEF更好地应用于云南普洱茶的加工提供了研究依据。展开更多
基金Supported by Scientific Research Fund from Department of Education of Yunnan Province(2012Z134C)~~
文摘[Objective] This study aimed to test the effects of high-intensity pulsed electric field on the amino acid content in Pu’er tea leaves. [Method] The amino acid contents of fermented and unfermented the leaves of large-leaf Pu’er tea variety produced in Yunnan Mengku, were measured before and after the treatment with high-intensity pulsed electric field （HPEF）. [Result] The difference of amino acid contents was notable between fermented and unfermented tea leaves produced in the same year. The amino acid content of unfermented tea leaves was larger than that in fermented tea leaves. The amino acid content in tea leaves decreased over time during storage. HPEF treatment under al the conditions improved the amino acid content in tea leaves. [Conclusion] This experiment provides theoretical foundation for the application of HPEF in processing of Pu’er tea leaves.
文摘概述了高压脉冲电场(High Voltage Pulsed Electric Field,HPEF)在云南普洱茶中的应用,主要包括高压脉冲电场预处理技术对普洱茶的感官品质、灭菌、茶水浸出物、茶多酚、总灰分、氨基酸、醇类香气成分、体外体内抗氧化活性等方面的影响。结果表明,适当参数的HPEF在很大程度上能够提高普洱茶的品质,其影响普洱茶品质的主要因素包括电压强度(kV)、脉冲频率(Hz)、作用时间(min),且3个因素之间具有协同作用。通过对今后的研究方向进行展望,HPEF因其耗能低、无污染、传递均匀等特点能够广泛应用于食品及农产品的加工行业,为HPEF更好地应用于云南普洱茶的加工提供了研究依据。
