茶叶科学2011，Vol.31Issue(6)：525-531,7.
茶多酚浓度对绿茶饮料稳定性的影响研究
Effect of Tea Polyphenols Concentration on the Stability of Green Tea Infusion
摘要
Abstract
The chemical components and sensory quality of green tea infusion with different tea polyphenols concentrations were compared and investigated during the sterilization and storage. The results showed that, the stability of green tea infusions with different tea polyphenols concentrations was different. During the sterilization and storage, the color of green tea infusion darkened and turned red, contents of tea polyphenols and catechins decreased markedly, contents of flavones and gallic acid increased evidently, contents of caffeine and amino acids reduced slightly, sensory quality reduced obviously and ripe taste enhanced. With the increasing of tea polyphenols concentration, the change of chemical components and sensory quality strengthen, the degree of change under the high-temperature (37°C) storage was much larger than that under the low-temperature (4°C) storage. The stability of green tea infusion was relatively higher when tea polyphenols concentration was ranged from 400 mg/L to 600 mg/L.关键词
茶多酚浓度/绿茶饮料/稳定性Key words
tea polyphenols concentration, green tea infusion, stability分类
轻工纺织引用本文复制引用
许勇泉,刘平,陈根生,陈建新,袁海波,尹军峰..茶多酚浓度对绿茶饮料稳定性的影响研究[J].茶叶科学,2011,31(6):525-531,7.基金项目
中央级公益性科研院所基本科研业务费专项(0032011019)、浙江省茶叶加工工程重点实验室开放课题(2010K1004) （0032011019）
