添加β-环状糊精对速溶茶中酯型儿茶素和EGCG含量的影响  

The effect of adding β-cyclodextrins on the content of ester-catechin and EGCG in instant tea

作　　者：吴亮宇[1] 林金科[1,2] 杨志坚[3] 涂良剑[3] 赵文净[1] 商虎[1] 孙平[1] 林艺端[1] 张明泽[1] 葛国平[1] 肖慧[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建农林大学安溪茶学院,福建泉州362400 [3]农业部海峡两岸农业技术合作中心,福建福州350002

出　　处：《茶叶》2013年第1期12-14,共3页Journal of Tea

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：本实验以初制的绿茶和乌龙茶为原料,研究了在速溶绿茶和乌龙茶加工过程的浸提工序阶段,添加β-环状糊精对速溶茶中酯型儿茶素和EGCG含量的影响,结果表明:添加β-环状糊精可显著提高速溶绿茶产品中酯型儿茶素和EGCG的含量,但降低了速溶乌龙茶中酯型儿茶素和EGCG的含量。Oolong tea and green tea were used as raw material to cyclodextrins（β-CD） were added during the extraction process, and the produce instant tea. The β-effect of adding β-CD on the content of ester-catechin and EGCG in instant tea was investigated. The results showed that the application of β-CD technique increased the concentration of ester-catechin and EGCG in instant green tea, whereas it decreased concentration of ester-catechin and EGCG in instant oolong tea compared with control.

关 键 词：速溶茶 Β-环状糊精 酯型儿茶素 EGCG 

分 类 号：TS272[农业科学—茶叶生产加工]