L-抗坏血酸对速溶茶中酯型儿茶素、EGCG含量的影响  

Effects of Adding L-Ascorbic Acid on Contents of Easer-Catechin and EGCG of Instant Tea

作　　者：赵文净[1] 林金科[1,2] 吴亮宇[1] 孙平[1] 林艺端[1] 张明泽[1] 商虎[1] 葛国平[1] 肖慧[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院,福建福州350002

出　　处：《福建林业科技》2012年第4期22-25,共4页Journal of Fujian Forestry Science and Technology

基　　金：福建省科学技术厅高校产学合作科技重大项目(2010N5003)

摘　　要：以乌龙茶(单枞、铁观音)为原料,探讨在速溶茶加工过程中浸提工序阶段,添加L-抗坏血酸对速溶茶中酯型儿茶素和EGCG含量的影响。结果表明:L-抗坏血酸可显著提高速溶乌龙茶(铁观音)产品中酯型儿茶素、EGCG的含量,但是降低了速溶乌龙茶(单枞)产品中的酯型儿茶素、EGCG含量。During the extraction process of the instant tea processing stage,taking oolong tea(Dancong and Tiekuanyin)as raw materials,this paper discussed that the addition of L-ascorbic acid had different effects on the contents of ester-catechin and EGCG in instant tea.The results showed that L-ascorbic acid could significantly improve the contents of ester-catechin and EGCG in instant oolong tea produced by the variety of Tiekuanyin,but reduced the content of ester-catechin and EGCG in instant oolong tea produced by the variety of Dancong.

关 键 词：速溶茶 L-抗坏血酸 酯型儿茶素 EGCG 

分 类 号：S571.1[农业科学—茶叶生产加工]