模拟体外消化评定超微绿茶粉的冲泡饮用效果  

Evaluation of the brewing effect of ultrafine green tea powder by simulated in vitro digestion

作　　者：周尧 童华荣[1] ZHOU Yao;TONG Hua-rong(College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品与机械》2020年第11期172-176,共5页Food and Machinery

基　　金：重庆市现代山地特色高效农业茶叶产业技术体系(编号:2019-6,2018-6)。

摘　　要：测定了超微绿茶粉模拟体外消化前后多种物质的释放情况。结果表明,超微绿茶粉在体外消化过程中,游离氨基酸、总酚、总黄酮及大部分儿茶素组分释放量有所减少;咖啡碱释放量保持不变;可溶性蛋白、没食子酸、儿茶素没食子酸酯、没食子儿茶素、没食子儿茶素没食子酸酯、异槲皮素的释放量有所增加,不可萃取多酚有所释放。说明冲泡饮用超微绿茶粉有利于提高人体对茶叶的综合利用率。The release of various substances before and after in vitro digestion of ultrafine green tea powder was measured.The results showed that the release of free amino acids,total phenols,total flavones and most catechins declined during the in vitro digestion of ultrafine green tea powder;caffeine remained unchanged;The release of soluble protein,gallic acid,catechin gallate,gallocatechin,gallocatechin gallate,and isoquercetin increased.The non-extractable polyphenols were released.Brewing and drinking ultrafine green tea powder are beneficial to improve the comprehensive utilization of tea by the human body.

关 键 词：超微绿茶粉 体外消化 儿茶素 多酚 可溶性蛋白 

分 类 号：TS272.51[农业科学—茶叶生产加工]