绿茶汤pH对其颜色及抗氧化能力的影响  

Influence of green tea soup pH on its color and anti-oxidative activity

作　　者：陈然[1] 张季艾[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2012年第11期134-136,140,共4页Science and Technology of Food Industry

摘　　要：探究茶饮料工艺中pH对其颜色及抗氧化活性的影响,研究了不同pH下龙井绿茶汤的颜色值、总酚含量、总黄酮含量、缩合单宁含量以及FRAP值、DPPH自由基清除率、羟基自由基(.OH)清除率、超氧阴离子自由基(O2-.)清除率的变化情况,并分析了各指标间的相关关系。结果表明:随绿茶汤pH上升,其颜色加深,总酚、缩合单宁含量降低,综合抗氧化能力下降。茶汤的pH与其颜色极显著正相关,与抗氧化能力极显著负相关,因此较低的pH有利于提高绿茶汤的抗氧化活性。In order to explore the influence of pH on color and anti-oxidative activity during production processing of tea soft drink, color value, total phenolic content （TPC）, total flavonoid content （TFC）, condensed tannin content（CTC） and the antioxidant activity of green tea soup under different pH were studied. The result showed that with pH of tea soup increasing,its total color difference raised,while TPC,CTC and anti-oxidative activity decreased. The pH of green tea soup had a positive correlation with its total color difference,while it negatively correlated with its anti-oxidative activity values. Therefore lower pH could help to improve the anti- oxidative activity of green tea soup.

关 键 词：绿茶汤 颜色 PH 酚类物质含量 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]