四种茶儿茶素在蒸馏酒和水中的变化研究  

Changes of Four Tea Catechins in Distilled Wine and Water

作　　者：兰余 吕杨俊 张海华[2] 朱跃进[2] 刘均[2] 曹晓念 冯华芳 刘青青 张平 张士康[2] LAN Yu;LV Yangjun;ZHANG Haihua;ZHU Yuejin;LIU Jun;CAO Xiaonian;FENG Huafang;LIU Qingqing;ZHANG Ping;ZHANG Shikang(Luzhou Laojiao Co.Ltd,Luzhou 646000,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016

出　　处：《茶叶通讯》2021年第4期707-711,共5页Journal of Tea Communication

基　　金：企业横向项目“茶酒科学品饮与新品研发”。

摘　　要：儿茶素作为茶叶中尤为重要的功能成分备受关注,探讨其在食品体系中的变化对于儿茶素的应用和含儿茶素类食品品质尤为重要和必要。针对食品硬饮料中茶儿茶素变化相关研究缺乏,选用茶叶中四种主要儿茶素(EGCG、EGC、ECG、EC)单体和茶多酚,采用统一浓度添加法,分别探讨在蒸馏酒(酒精度45.5%)和水两种体系中于25℃避光、密封条件下的稳定性。结果表明,四种儿茶素无论是在蒸馏酒还是水体系中均有所下降;在蒸馏酒中四种单体含量呈线性下降趋势且推测降低原因而非单体间转化导致,按初始浓度降低50%的时间排序为EGCG<EGC<EC<ECG;在水体系中呈非线性下降且降幅在30%以内,其中酯型儿茶素EGCG和ECG分别发生EGCG→EGC+GA、ECG→EC+GA水解脱没食子酸反应而降低,简单儿茶素则与酯型儿茶素不同。Catechins,as a particularly important functional component in tea,has attracted much attention.It is very important and necessary to explore the changes of catechins in food system for the application of catechins and the quality of catechin containing food.In view of the lack of research on the changes of tea catechins in food and hard drinks,four main catechins(EGCG,EGC,ECG,EC)and tea polyphenols in tea were selected,and the stability of them in distilled wine(alcohol 45.5%)and water under dark and sealed conditions at 25℃was studied by unified concentration addition method.The results showed that the four catechins decreased whether in distilled wine or water system.The contents of four catechins monomers in distilled wine showed a linear downward trend,and it was speculated that the reason for the decrease was not caused by the transformation between monomers.The stability order in distilled wine could be EGCG<EGC<EC<ECG according to the time sequence of 50%reduction of initial concentration.In the water system,it decreased nonlinearly and within 30%,in which the ester catechins EGCG and ECG decreased by the hydrolysis of EGCG→EGC+GA and ECG→EC+GA respectively,while the simple catechins were different from the ester catechins.

关 键 词：茶 茶儿茶素 EGCG 蒸馏酒 稳定性 

分 类 号：S571.1[农业科学—茶叶生产加工]