儿茶素稳定性试验研究  

THE RESEARCH OF THE STABILITIES OF CATECHINS

作　　者：陈惠衡[1,2] 傅冬和[1,2] 施玲[2] 刘芳[1] 刘毅[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]湖南农业大学教育部茶学重点实验室,湖南长沙410128

出　　处：《食品研究与开发》2009年第4期10-12,共3页Food Research and Development

基　　金：湖南省教育厅基金(06C404)

摘　　要：儿茶素等多酚类物质是茶叶中的主要内含成分之一,这类物质是多羟基化合物,易于氧化聚合。采用常规贮藏及加速试验研究儿茶素在不同的贮藏条件下的稳定性,结果显示,只要儿茶素贮藏在密封、避光、低温、干燥的条件下,存放3年其品质也不会产生变化;如果儿茶素贮藏在高温高湿条件下易于氧化。Cateehins is one of the main kinds of components of tea. It has several hydroxyls and is easy to be oxidized and polymerized. The stabilities of catechin were tested under normal condition and accelerating experiment during store. The results showed that the catechin would not be oxidized if it was stored under the conditions of airproof, avoiding rays, low temperature and dry. But it would be easy oxidized under the conditions of high temperature and high humid.

关 键 词：儿茶素 稳定性 贮藏 

分 类 号：TS201.2[轻工技术与工程—食品科学]