绿茶籽水溶性提取物的物化性质研究  

Physicochemical Properties of Water-soluble Extracts of Green Tea Seeds

作　　者：许威[1] 孙浩敏 牛姿义 贺雅雯 王颖 罗登林[2] 李佩忆 XU Wei;SUN Haomin;NIU Ziyi;HE Yawen;WANG Ying;LUO Denglin;LI Peiyi(College of Life Sciences,Xinyang Normal University,Xinyang 464000,China;College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]信阳师范学院生命科学学院,河南信阳464000 [2]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《信阳师范学院学报（自然科学版）》2023年第1期33-38,共6页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：国家自然科学基金项目(U2004160,31701647);河南省自然科学基金项目(162300410229);河南省本科高校省级大学生创新创业训练计划项目(S202110477040)。

摘　　要：利用水提法提取绿茶籽水溶性物质(TSW),通过热凝胶法制备质量分数15%的TSW凝胶。使用DPPH法和试剂盒法,测定提取物自由基清除率和总抗氧化能力;利用乳析指数和显微观察判断其稳定乳液的能力,测定TSW凝胶的凝胶指数和凝胶保水性。结果表明:TSW质量分数为0.3%时,DPPH清除率最大,为17.53%,证实TSW质量分数越大,抗氧化能力越强;油相体积分数增加可提高TSW乳液的储存稳定性;质量分数15%的TSW溶液在90℃完全成胶,室温下凝胶保水性均大于98%。The water-soluble substance of green tea seeds(TSW) is extracted by water extraction, and the TSW gel with 15% mass fraction is prepared by the thermal gel method. The free radical scavenging rate and total antioxidant capacity of the extracts are determined by the DPPH method and Kit method. The stability of the emulsion is determined by creaming index and microscopic observation. Meanwhile, the gel index and gel water retention of TSW gels are determined. The results show that when the concentration of TSW is 0.3%, the DPPH clearance rate is the highest, which is 17.53%. It is confirmed that the higher the concentration of TSW, the stronger the antioxidant capacity. The storage stability of TSW emulsion can be improved by increasing the volume fraction of the oil phase. TSW solution with 15% concentration is gelatinized completely at 90 ℃, and the water holding capacity of gel is greater than 98% at room temperature.

关 键 词：绿茶籽 水溶性提取物 乳液 抗氧化性 

分 类 号：S665[农业科学—果树学] R284[农业科学—园艺学]