超高压提取绿茶汁的初步研究  

Preliminary study on green tea juice extracted by ultrahigh pressure processing

作　　者：陈小强[1] 章银军[2] 李学鹏[3] 叶阳[1] 成浩[1] 王新超[1] 

机构地区：[1]中国农业科学院茶叶研究所,国家茶产业工程技术研究中心,农业部茶及饮料植物产品加工与质量控制重点实验室,杭州310008 [2]浙江工业大学生物与环境工程学院,杭州310014 [3]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《农业工程学报》2009年第12期335-338,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：浙江省科技计划面上项目(2008C21014);国家农业行业专项(NYHYZX07-021)资助

摘　　要：为研究超高压处理对提高绿茶汁品质的影响,分别以料液比为1︰15和1︰50的绿茶水为原材料,采用常温常压振摇(冷提)、水浴间隔振摇(热提)和超高压(100、300和500MPa)3种处理方法提取绿茶汁,比较其品质化学成分,分析表明:以相同料液比比较,超高压提取的绿茶汁中游离氨基酸含量均高于冷提和热提,水溶性糖含量低于冷提和热提,茶多酚得率高于冷提。色差分析表明,超高压提取的绿茶汁黄绿色度比冷提和热提的更深。超高压提取对残留的多酚氧化酶和过氧化物酶活性均具有不同程度的钝化作用。To study the feasibility of ultrahigh pressure process（UHPP）applied on green tea juice manufacturing,green tea juice was extracted from green tea（the ratio of green tea to water was 1︰15 and 1︰50,respectively）by three methods,which were cold water extraction,hot water extraction and ultrahigh pressure processing with 100,300 and 500 MPa,respectively.The results of analyzing the chemical composition showed that the contents of free amino acids in green tea juice extracted by UHPP in the same ratio of green tea to solvent were higher than those by cold water extraction and hot water extraction,but the contents of water-soluble saccharide were lower than those by cold water extraction and hot water extraction.The yield of tea polyphenols by ultrahigh pressure was higher than that by cold extraction.The analysis of chromatic aberration showed that the degree of yellow-green of the juice extracted by ultrahigh pressure was deeper than that by cold water extraction and hot water extraction.The ultrahigh pressure had a passive effect on activities of polyphenol oxidase and peroxidase.

关 键 词：提取 色差分析 品质控制 超高压 绿茶汁 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]