影响再制绿茶浸提液中沉淀物形成的主要因素。
The major factors influencing the formation of sediments in reconstituted green tea infusion.
机构信息
Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; Institute of Food Chemistry, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310012, China.
Institute of Food Chemistry, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310012, China.
出版信息
Food Chem. 2015 Apr 1;172:831-5. doi: 10.1016/j.foodchem.2014.09.143. Epub 2014 Oct 5.
The effects of Ca(2+), caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca(2+) (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na2EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca(2+) combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca(2+). The amount of sediment could be reduced by removing polyphenols using polyvinyl-polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca(2+), caffeine or polyphenols.
研究了 Ca(2+)、咖啡因和多酚对绿茶浸出液中可逆茶沉淀（RTS）和不可逆茶沉淀（IRS）形成的影响。添加 Ca(2+)（2mmol/L）可使 RTS 形成增加 8%，IRS 形成增加 92%，而添加 Na2EDTA 螯合离子可使 RTS 量减少 14.6%，但 IRS 量不变。在酸性条件下，Ca(2+)与草酸离子结合形成不溶性草酸盐，这是 IRS 的主要成分，尽管存在螯合离子。脱咖啡因可显著抑制 RTS（73%）和 IRS（60%）的形成，即使存在 Ca(2+)也是如此。使用聚乙烯-聚吡咯烷酮去除多酚可减少沉淀物的量。结果表明，通过降低 Ca(2+)、咖啡因或多酚的浓度可以抑制绿茶浸出液中的沉淀形成。
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