绿茶色素提取及其稳定性研究  

Extraction and Stability of Pigment from Green Tea

作　　者：管磬馨 董伟峰[2] 李慧娟 王瑞 邹宇 

机构地区：[1]大连民族大学生命科学学院,大连116600 [2]辽宁出入境检验检疫局技术中心,大连116001

出　　处：《食品工业》2017年第2期100-102,共3页The Food Industry

基　　金：国家科技支撑计划项目(2012BAD38B05);大连民族大学"大学生创新创业训练计划"项目(G201612026013;XA201603076)

摘　　要：对绿茶色素的最佳提取条件以及温度和光照对其稳定性的影响进行了研究。试验结果表明,绿茶色素的最佳提取条件为:提取温度60℃,提取时间40 min和液料比值30 m L·g^(-1)。验证试验结果表明,正交试验优化得到的最优组合有效且可靠,在最佳提取条件下,绿茶色素提取液色价达到最大值96.7 U·m L^(-1)。高温不利于绿茶色素的稳定性,自然光照射也对绿茶色素的颜色产生一定的影响。The optimum extraction condition of pigment from green tea and effects of temperature and light on pigment stability were studied. The experimental results showed the optimum extraction condition was as follows： extraction temperature of 60℃, extraction time for 40 rain and liquid-solid ratio 30 mL·g^-1. Verification test showed that the optimal combination obtained from the orthogonal test was valid and reliable. Under optimized condition, the largest color value of pigment from green tea extraction was 96.7 U·mL^-1. High temperature could reduce the stability of pigment from green tea. Natural light could also affect the color of pigment from green tea to some extent.

关 键 词：绿茶 色素 提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]