不同氧化程度茶多酚的乳化力比较研究  

Comparative Study on Emulsifying Power of Tea Polyphenols with Different Degrees of Oxidation

作　　者：杨晓颖 朱强强[1,2] 陈云红 黄业伟[1,3] Yang Xiaoying;Zhu Qiangqiang;Chen Yunhong;Huang Yewei(Key Laboratory of Pu’er Tea Science,Ministry of Education,Yunnan Agricultural University,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;College of Science,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学普洱茶学教育部重点实验室,云南昆明650201 [2]云南农业大学食品科学技术学院,云南昆明650201 [3]云南农业大学理学院,云南昆明650201

出　　处：《现代食品》2019年第7期123-124,127,共3页Modern Food

基　　金：云南省重大科技专项计划项目“生物种业和农产品精深加工”(编号:2018ZG010)

摘　　要：该研究旨在分析比较不同氧化程度的茶多酚的乳化力的差异,为氧化型茶多酚的开发与应用提供理论参考。分别测定了氧化4~250 h不等的共计11个不同氧化程度的茶多酚样品的乳化力,研究结果显示,不同氧化程度的茶多酚均具有较强的乳化作用,且随着茶多酚氧化程度的增加,乳化力呈下降趋势。根据这一特性,可将氧化型茶多酚应用于食品添加剂以及保健食品的开发。This study aims to analyze and compare the differences in emulsifying power of tea polyphenols with different degrees of oxidation,and provide a theoretical reference for the development and application of oxidized tea polyphenols.The emulsifying power of 11 tea phenolic samples with different oxidation degrees ranging from 4 h to 250 h was determined.The results showed that tea polyphenols with different degrees of oxidation have strong emulsification and oxidation with tea polyphenols.As the degree continues to increase,the emulsifying power has a downward trend.According to this characteristic,oxidized tea polyphenols can be applied to the development of food additives and health foods.

关 键 词：茶多酚 氧化型茶多酚 乳化力 

分 类 号：R284.1[医药卫生—中药学]