福建农业学报Issue(1)：80-84,5.
单宁酶降低速溶绿茶中酯型儿茶素含量的研究
Researching of Tannase on Debasing Content of Esterified Catechins in Instant Green Tea
摘要
Abstract
Esterified catechins are the major components resulting in bitterness and astringency in instant tea for the taste of additive applied products. Hence,more attention should be paid to the application of tannase in processing of instant tea for it degraded esterified catechins in tea. In this paper,the effects of tannase had been investigated on degrading esterified catechins for instant green tea solution at different concentrations,degradation values of EGCG for per unit tannase (mg)and the application of tannase in processing of instant green tea. The results showed that degradation values of EGCG for per unit tannase (mg)achieved 6. 70 mg·mg-1 at diopter of instant green tea solution 2. 35. The 3‰ addition of tea materials for tannase was suitable in applying to extracted and separated tea solution to obtain the instant tea powder with mellow taste. Comparing with only by extraction in hot water,applying tannase did not change the instant green tea significantly in the contents of tea polyphenols and catechins .关键词
速溶绿茶/单宁酶/酯型儿茶素/苦涩味Key words
Instant green tea/tannase/esterified catechins/bitterness and astringency分类
轻工纺织引用本文复制引用
杨军国,欧鸥,陈泉宾,王丽丽,王秀萍,陈林..单宁酶降低速溶绿茶中酯型儿茶素含量的研究[J].福建农业学报,2015,(1):80-84,5.基金项目
福建省财政专项---福建省农业科学院科技创新团队建设项目 （）
