绿茶馒头储藏期活性成分变化研究  

Research on the active ingredients of green tea steamed bread during storage period

作　　者：王彬[1] 宋华平[1,2] 蒋玉兰[1] 毛银[1,3] 左茜[1,3] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,杭州310016 [2]浙江经贸职业技术学院,杭州310018 [3]江南大学,无锡214000

出　　处：《粮食与食品工业》2011年第6期23-25,共3页Cereal & Food Industry

基　　金：科技部科研院所技术开发研究专项(2010EG163313)

摘　　要：在绿茶馒头的储藏过程中,定时取样进行活性成分测定,研究绿茶馒头活性成分变化规律。结果表明,储藏过程各活性成分含量变化显著。其中多糖变化幅度较大,储藏中期多糖含量显著增大,后期下降较快,但储藏前后的含量大致持平。游离氨基酸和叶绿素的变化较平缓。茶多酚呈直线下降趋势。Active ingredients of green tea steamed bread are determined during its storage pe- riod to study the variation of the active ingredients of green tea steamed bread. The results show that the content of every active substance changes significantly during storage. Thereinto, polysaccharide changes a lot. It increases significantly in mid-term and decreases quickly in later period, while it keeps the same level before and after the storage period approximately. Free amino acid and chlorophyll change gently while tea polyphenols reduce sharply.

关 键 词：绿茶馒头 储存期 活性成分 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]