紫娟茶提取物作果脯天然着色剂的应用研究  

Study on the Application of Zijuan Tea as Natural Colorant in Preserved Fruit

作　　者：刘明丽 蒋宾 张正艳 石兴云 刘倩葶 焦文文 王兴华 郑文中 王力川 马燕[1] 赵明[1,2,3] LIU Ming-li;JIANG Bin;ZHANG Zheng-yan;SHI Xing-yun;LIU Qian-ting;JIAO Wen-wen;WANG Xing-hua;ZHENG Wen-zhong;WANG Li-chuan;MA Yan;ZHAO Ming(College of Long Run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201,Yunnan,China;The Key Laboratory of Medicinal Plant Biology of Yunnan Province,Yunnan Agricultural University,Kunming 650201,Yunnan,China;National&Local Joint Engineering Research Center on Germplasm Innovation&Utilization of Chinese Medicinal Materials in Southwestern China,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Pu'er Institute of Tea Science,Pu'er 665000,Yunnan,China;Pu'er Nanyaozhuangyuan Technology Co.,Ltd.,Pu'er 665000,Yunnan,China)

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201 [2]云南农业大学云南省药用植物生物学重点实验室,云南昆明650201 [3]云南农业大学西南中药材种质创新与利用国家地方联合工程研究中心,云南昆明650201 [4]普洱市茶叶科学研究所,云南普洱665000 [5]普洱南药庄园科技有限公司,云南普洱665000

出　　处：《食品研究与开发》2020年第11期71-77,共7页Food Research and Development

基　　金：国家自然科学基金项目(31560221);云南省重大科技专项(2017ZF013);国家重点研发计划(2017YFC1702205);云南省中青年学术技术带头人后备人才培养项目(2017HB026)。

摘　　要：紫娟是一种富含花青素的特种茶,具有作为天然食品着色剂的应用潜力。该研究应用高效液相色谱(high performance liquid chromatography,HPLC)测定发现紫娟晒青茶含6种花青素,其中飞燕草色素含量最高,达1.98 mg/g;并通过单因素与正交试验优化,感官评价,建立紫娟茶佛手果脯加工工艺。加工得到的佛手果脯为紫红色、半透明、韧性适中、酸甜适中、有茶味,花青素含量为1.006 mg/g。研究建立一种以紫娟茶作为天然着色剂的紫红色佛手果脯加工方法,具有一定的实际应用价值。Zijuan is a special tea and rich in anthocyanins,which has potential application as a natural food colorant.In this study,six anthocyanins were detected in Zijuan tea by the high performance liquid chromatography(HPLC)method.The content of delphinidin was 1.98 mg/g and higher than others.A technology for the manufacture of preserved bergamot with Zijuan tea was established,through single factor test,orthogonal experimental optimization,and sensory evaluation.The processed preserved bergamot has color of purple-red,appearance of translucent and moderate toughness,taste of moderate sweet-sour,and rich in flavor of tea.The content of anthocyanin in processed preserved bergamot was 1.006 mg/g.In this work,a method for the manufacture of purple-red preserved bergamot using Zijuan tea as natural colorant was established,which has certain value for application.

关 键 词：紫娟茶 着色剂 花青素 佛手 果脯 

分 类 号：TS264.4[轻工技术与工程—发酵工程]