贮藏温度对茶汤抗氧化特性的影响及相关性分析
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摘要
纯茶饮料在贮藏过程中易受温度影响,导致理化品质和风味发生劣变。然而,茶汤在贮藏期间的抗氧化特性变化,尤其是抗氧化能力却鲜有报道。本文研究了不同贮藏温度条件下,西湖龙井茶汤色度、茶多酚、维生素C、总抗氧化能力、DPPH清除率以及羟自由基清除能力的变化规律。结果显示,随着贮藏时间的延长,西湖龙井茶汤中茶多酚和维生素C浓度逐渐降低,总抗氧化能力、DPPH清除率及羟自由基清除能力也呈现减弱趋势。另外,随着贮藏温度的升高,茶汤抗氧化物质的降解速度加快,抗氧化能力也随之减弱。相关性分析表明,在茶汤贮藏过程中,抗氧化物质含量与抗氧化能力呈极显著正相关,而色度与抗氧化特性也呈极显著负相关,说明抗氧化特性的评价可以用色度来简化。本研究从抗氧化性方面解释低温对于茶汤贮藏的重要性,同时提出利用色度来简化茶汤贮藏期间抗氧化特性的评价。
Pure tea drink is susceptible to temperature in storage,resulting in deterioration of physical and chemical quality and flavor.However,changes in the antioxidant properties of tea soup during storage,especially antioxidant capacity,are rarely reported.The changes of the tea chroma,tea polyphenols,vitamin C,total antioxidant capacity,DPPH clearance rate and hydroxyl free radical scavenging ability of XihuLongjing tea were studied under different storage temperature in this paper.The results showed that the concentration of tea polyphenols and vitamin C were decreased,the total antioxidant capacity,DPPH clearance rate and hydroxyl radical scavenging ability were weakened during storage.Moreover,degradation rates of tea polyphenols and vitamin C were accelerated,tea antioxidant capacity were weakened with the increasing of storage temperature.The correlation analysis indicated that the antioxidant substance content was positively correlated with the antioxidant ability,and the chroma and antioxidant properties were significantly negatively correlated,which shows that the evaluation of antioxidant properties can be simplified by the chroma.This study explains the importance of low temperature for the storage of tea soup in antioxidant,and also puts forward the evaluation of using chromaticity to simplify the antioxidant characteristics during the tea soup storage.
Pure tea drink is susceptible to temperature in storage,resulting in deterioration of physical and chemical quality and flavor.However,changes in the antioxidant properties of tea soup during storage,especially antioxidant capacity,are rarely reported.The changes of the tea chroma,tea polyphenols,vitamin C,total antioxidant capacity,DPPH clearance rate and hydroxyl free radical scavenging ability of XihuLongjing tea were studied under different storage temperature in this paper.The results showed that the concentration of tea polyphenols and vitamin C were decreased,the total antioxidant capacity,DPPH clearance rate and hydroxyl radical scavenging ability were weakened during storage.Moreover,degradation rates of tea polyphenols and vitamin C were accelerated,tea antioxidant capacity were weakened with the increasing of storage temperature.The correlation analysis indicated that the antioxidant substance content was positively correlated with the antioxidant ability,and the chroma and antioxidant properties were significantly negatively correlated,which shows that the evaluation of antioxidant properties can be simplified by the chroma.This study explains the importance of low temperature for the storage of tea soup in antioxidant,and also puts forward the evaluation of using chromaticity to simplify the antioxidant characteristics during the tea soup storage.
引文
[1]窦宏亮.绿茶饮料在贮藏中主要生化成分和香气成分的变化及其对茶饮料品质的影响[D].武汉:华中农业大学,2007.
[2]尹军峰,许勇泉,袁海波.中国大陆液态茶饮料发展趋势及主要技术需求分析[J].茶叶科学,2010,30(S1):588-592.
[3]GUO X,PARK Y,FREEDMAN N D,et al Sweetened beverages,coffee,and tea and depression risk among older us adults[J].Plos One,2014,9(4):e94715.
[4]QI Q,CHU A Y,KANG J H,et al.Sugar-sweet ened beverages and genetic risk of obesity[J].New England Journal of Medicine,2013,367(15):1387-1396.
[5]窦宏亮,李春美,郝菊芳,等.绿茶饮料贮藏期间主要生化成分和典型香气成分的变化及相关性研究[J].茶叶科学,2008,28(3):181-188.
[6]张岚翠,沈生荣.茶叶及茶饮料贮藏保鲜技术研究进展[J].茶叶,2008,34(3):156-160.
[7]DHAOUADI K,BELKHIR M,RABOUDI F,et al Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage[J].Food Science and Technology Research,2016,53(2):1164-1177.
[8]许勇泉,刘平,陈根生,等.茶多酚浓度对绿茶饮料稳定性的影响研究[J].茶叶科学,2011,31(6):525-531.
[9]钱奕,卢立新.贮藏条件对茶饮料品质影响的试验研究[J].包装工程,2009,30(11):34-35.
[10]刘盼盼,许勇泉,邹纯,等.不同茶类纯茶饮料灭菌贮藏过程中品质变化研究[J].中国食品学报,2018,18(1):202-210.
[11]陈玉琼,张家年.灭菌对罐装绿茶水品质的影响[J]食品科学,2001,22(11):120-123.
[12]刘娟,吴伟杰,郜海燕,等.贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-175.
[13]韩延超,陈杭君,郜海燕,等.冲泡条件对西湖龙井抗氧化特性的影响及相关性分析[J].中国食品学报,2018,18(10):128-136.
[14]WOJDYLO A,OSZMIA N SKIJ,CZEMERYSR.Antioxidant activity and phenolic compounds in 32 selected herbs[J].Food Chemistry,2007,105(3):940-949.
[15]曹汝鸽,马建飞,周中凯.芸香柚皮苷与EGCG协同抗氧化作用及其机理研究[J].中国食品学报,2018,18(1):42-48.
[16]张锐,郎春田,陈玉成,等.沙棘复合饮料在贮藏中非酶褐变机理研究[J].食品研究与开发,2015,36(6):105-109.
[17]钱和,陈沁,顾林平,等.绿茶贮存期间的品质变化[J].安徽农业科学,2009,37(27):13238-13240.
[18]马梦君,胡文卿,傅丽亚,等.温度和质量浓度对茶多酚水溶液稳定性的影响[J].食品科学,2014,35(11):11-16.
[19]吕侠影.苦瓜、苦荞、苦丁-复合果蔬汁茶饮料的研制及其贮藏稳定性研究[D].合肥:合肥工业大学,2015.
[20]詹耀轩,高晗,高愿军,等.山楂汁贮藏中Vc降解规律研究[J].河南农业科学,2007,36(3):82-84.
[21]童彦,金苏英,赵益臻,等.红葡萄复合果汁饮料不同储存条件下酚类物质、理化指标及抗氧化性变化[J].饮料工业,2017,20(2):20-23.
[22]李印.乳酸菌发酵果蔬汁在加工和贮藏过程的品质变化与控制[D].广州:华南理工大学,2017.
[23]迟恩忠.蓝莓原汁加工关键技术研究及货架期预测[D].滁州:安徽科技学院,2017.
[2]尹军峰,许勇泉,袁海波.中国大陆液态茶饮料发展趋势及主要技术需求分析[J].茶叶科学,2010,30(S1):588-592.
[3]GUO X,PARK Y,FREEDMAN N D,et al Sweetened beverages,coffee,and tea and depression risk among older us adults[J].Plos One,2014,9(4):e94715.
[4]QI Q,CHU A Y,KANG J H,et al.Sugar-sweet ened beverages and genetic risk of obesity[J].New England Journal of Medicine,2013,367(15):1387-1396.
[5]窦宏亮,李春美,郝菊芳,等.绿茶饮料贮藏期间主要生化成分和典型香气成分的变化及相关性研究[J].茶叶科学,2008,28(3):181-188.
[6]张岚翠,沈生荣.茶叶及茶饮料贮藏保鲜技术研究进展[J].茶叶,2008,34(3):156-160.
[7]DHAOUADI K,BELKHIR M,RABOUDI F,et al Pomegranate and mint syrup addition to green tea beverage stabilized its polyphenolic content and biofunctional potentials during refrigerated storage[J].Food Science and Technology Research,2016,53(2):1164-1177.
[8]许勇泉,刘平,陈根生,等.茶多酚浓度对绿茶饮料稳定性的影响研究[J].茶叶科学,2011,31(6):525-531.
[9]钱奕,卢立新.贮藏条件对茶饮料品质影响的试验研究[J].包装工程,2009,30(11):34-35.
[10]刘盼盼,许勇泉,邹纯,等.不同茶类纯茶饮料灭菌贮藏过程中品质变化研究[J].中国食品学报,2018,18(1):202-210.
[11]陈玉琼,张家年.灭菌对罐装绿茶水品质的影响[J]食品科学,2001,22(11):120-123.
[12]刘娟,吴伟杰,郜海燕,等.贮藏温度对鲜切火龙果品质及微生物的影响[J].中国食品学报,2017,17(10):168-175.
[13]韩延超,陈杭君,郜海燕,等.冲泡条件对西湖龙井抗氧化特性的影响及相关性分析[J].中国食品学报,2018,18(10):128-136.
[14]WOJDYLO A,OSZMIA N SKIJ,CZEMERYSR.Antioxidant activity and phenolic compounds in 32 selected herbs[J].Food Chemistry,2007,105(3):940-949.
[15]曹汝鸽,马建飞,周中凯.芸香柚皮苷与EGCG协同抗氧化作用及其机理研究[J].中国食品学报,2018,18(1):42-48.
[16]张锐,郎春田,陈玉成,等.沙棘复合饮料在贮藏中非酶褐变机理研究[J].食品研究与开发,2015,36(6):105-109.
[17]钱和,陈沁,顾林平,等.绿茶贮存期间的品质变化[J].安徽农业科学,2009,37(27):13238-13240.
[18]马梦君,胡文卿,傅丽亚,等.温度和质量浓度对茶多酚水溶液稳定性的影响[J].食品科学,2014,35(11):11-16.
[19]吕侠影.苦瓜、苦荞、苦丁-复合果蔬汁茶饮料的研制及其贮藏稳定性研究[D].合肥:合肥工业大学,2015.
[20]詹耀轩,高晗,高愿军,等.山楂汁贮藏中Vc降解规律研究[J].河南农业科学,2007,36(3):82-84.
[21]童彦,金苏英,赵益臻,等.红葡萄复合果汁饮料不同储存条件下酚类物质、理化指标及抗氧化性变化[J].饮料工业,2017,20(2):20-23.
[22]李印.乳酸菌发酵果蔬汁在加工和贮藏过程的品质变化与控制[D].广州:华南理工大学,2017.
[23]迟恩忠.蓝莓原汁加工关键技术研究及货架期预测[D].滁州:安徽科技学院,2017.