乌龙茶饮料的综合量化评价与抗氧化活性分析  

Comprehensive Quantitative Evaluation and Antioxidant Activity Analysis of Oolong Drinks

作　　者：刘健勇 董雪阳 林小秋 龚雪梅 LIU Jian-yong;DONG Xue-yang;LIN Xiao-qiu;GONG Xue-mei(Xiamen Huierkang Food Co.,Ltd.,Xiamen 361004,China;Chinese National Coarse Cereals Processing Technology Research Sub-center,Xiamen 361004,China;Xiamen Key Laboratory of Healthy and Convenient Grain Foods,Xiamen 361004,China)

机构地区：[1]厦门惠尔康食品有限公司,福建厦门361004 [2]国家杂粮加工技术研发分中心,福建厦门361004 [3]厦门市健康谷物方便食品重点实验室,福建厦门361004

出　　处：《保鲜与加工》2023年第8期61-69,共9页Storage and Process

摘　　要：为建立乌龙茶饮料综合量化评价法,分析乌龙茶饮料茶多酚稳定性和抗氧化活性,通过选取19种乌龙茶饮料,测定其理化指标,并对香气和滋味进行感官评价,采用加权平均法和模糊评价法构建综合量化分析评价法。以该法评价目前市售乌龙茶饮料,结果表明总体品质良好。乌龙茶饮料茶多酚稳定性随开盖后放置时间延长、储藏温度升高及pH值升高而降低,其抗氧化活性虽与茶多酚含量及pH值存在中度正相关,但线性关系不显著。所建立的综合量化评价法对乌龙茶饮料品质分析具有借鉴和参考价值,茶多酚稳定性及抗氧化活性的研究为乌龙茶饮料的生产、开发、储运及功能评价等提供了一定的理论依据。In order to establish a comprehensive quantitative evaluation method for oolong tea beverages and analyze the stability of tea polyphenols and antioxidant activity of oolong tea beverages,nineteen oolong tea beverages were se⁃lected,the physical-chemical indices were measured,and sensory evaluation of aroma and taste was performed,a com⁃prehensive quantitative analysis and evaluation method was constructed using the weighted average method and fuzzy evaluation method.The results of the comprehensive quantitative analysis evaluation method showed that the overall quality of the commercially available oolong tea was good.The stability of tea polyphenols in oolong tea beverages de⁃creased with the increase of storage time,storage temperature and pH value after opening,and the antioxidant activity was moderately positively correlated with tea polyphenol content and pH value,but the linear relationship was not sig⁃nificant.The comprehensive quantitative evaluation method established had reference value for the quality analysis of oolong tea beverages,and the study on the stability of tea polyphenols and antioxidant activity of oolong tea beverages provided a certain theoretical basis for the production,development,storage and transportation and functional evalua⁃tion of oolong tea beverages.

关 键 词：乌龙茶饮料 茶多酚稳定性 抗氧化活性 综合量化评价 相关性分析 PH值 PTIO法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]