添加没食子酸对速溶茶中儿茶素含量的影响  

Effect on the content of catechins in instant tea for adding gallic acid

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

机构地区：[1]福建农林大学园艺学院,福州350002

出　　处：《食品科技》2013年第1期92-95,共4页Food 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：以初制的绿茶、红茶和乌龙茶为原料,在速溶茶加工过程的浸提工序阶段添加没食子酸(GA),研究其对速溶茶中酯型儿茶素和表没食子儿茶素没食子酸酯(EGCG)含量的影响,研究结果表明:添加没食子酸可显著提高速溶乌龙茶中酯型儿茶素和EGCG的含量,但降低了速溶红茶、速溶绿茶中儿茶素类组分含量。Oolong tea, green tea and black tea were used as raw material to produce instant tea in this study. The gallic acid was added during the extraction procedures, and the effect of adding gallic acid （GA） on the content of ester-catechin and epigallocatechin gallate （EGCG） in instant tea was investigated. The results of this study showed that the application of GA increased the concentration of ester-catechin as well as EGCG in oolong tea, whereas decreasing concentration of catechins in green tea, black tea compared with control.

关 键 词：速溶茶 没食子酸 酯型儿茶素 表没食子儿茶素没食子酸酯(EGCG) 

分 类 号：TS272[农业科学—茶叶生产加工]