浸提方式对绿茶沉淀胶体特性与理化组成的影响.pdf

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.7 浸提方式对绿茶沉淀胶体特性与理化组成的影响 李斌，罗维，陈忠正，张媛媛，高雄，李晓玲，林晓蓉 （华南农业大学食品学院，广东广州 510642） 摘要：为探究浸提方式对绿茶沉淀形成的影响及其可能机制，本研究采用微波、超声波、水浴浸提云南大叶种绿茶，利用动态 光散射等技术分析茶汤胶粒与沉淀颗粒的胶体特性，利用高效液相色谱等技术测定其理化组成，利用逐步回归法分析各组分沉淀浓度 与茶汤浓度的线性相关性，发现：微波浸提茶汤胶粒数目仅约为沸水浴的 57%，但其沉淀总量、总沉淀率均显著高于后者，微波浸 提绿茶沉淀总量主要与茶汤酯型/非酯型儿茶素、酯型儿茶素/生物碱比例呈显著正相关（R2 为0.972 ），而水浴浸提绿茶沉淀总量与茶 汤生物碱浓度呈显著正相关（R2 为 0.969 ）；超声波浸提显著降低茶汤胶粒与沉淀颗粒直径，但其沉淀总量、总沉淀率均与水浴浸提 相当，且沉淀总量仅与茶汤蛋白质、生物碱浓度呈较弱正相关（R2 为 0.632 ）。浸提方式不仅影响绿茶沉淀胶体特性与理化组成，并 可能改变沉淀形成的量效机制。 关键词：绿茶；茶沉淀；微波浸提；超声波浸提；水浴浸提 文章篇号：1673-9078(2016)07-115-123 DOI: 10.13982/j.mfst.1673-9078.2016.7.019 Effects of Extraction Method on the Physicochemical Profiles and Colloidal Properties of Green Tea Cream LI Bin, LUO Wei, CHEN Zhong-zheng, ZHANG Yuan-yuan, GAO Xiong, LI Xiao-ling, LIN Xiao-rong (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract: To explore the effects of extraction method on the formation of green tea cream and the potential underlying mechanisms, Yunnan “large-leaf” green tea samples were extracted using a water bath, a microwave, and ultrasonography. The colloidal properties of the particles in original infusions and the green tea cream were analyzed using dynamic light scattering and other techniques, and corresponding physicochemical profiles were determined with high-performance liquid chromatography. The linearity between the cream concentration and infusion concentration in each fraction was analyzed by stepwise regression analysis. The results showed that the number of the infusion particles extracted by ultrasonography was only 53% that of the infusion particles extr