摘要
通过对茶汤体系的粘度、质点半径分布、扩散速度、临界聚沉离子浓度以及重力场下质点沉降速度等物理量进行跟踪检测与推导,考查了添加β-环糊精前后茶汤体系的动力学稳定性的改变.结果表明,β-环糊精的加入改变了茶汤的粘度和质点半径,降低了重力场下质点的沉降速度,提高了临界聚沉离子浓度,改变了茶汤粒子的相互作用力,从胶体化学和溶液动力学稳定性角度阐述了β-环糊精稳定茶汤品质的作用机理.
Colloidal stability and aggregation kinetics of the tea infusion dispersion with and without β - cyclodextrin （β -CD ） were investigated. Results showed that the critical coagulation concentration （CCC） of NaCl was increased from 213. 675 mmol/L to 384. 615 mmol/L, particles radius and sedimentation rate in gravitation were decreased, viscidity and diffuse speed were increased. It explained that tea infusion dispersions went from fast aggregating stage to more stable stage with the addition of β - CD. The mechanism of colloidal stability of β - CD in tea liquid and the solution aggregation kinetics were also discussed.
出处
《江苏大学学报（自然科学版）》
EI
CAS
北大核心
2009年第1期14-18,共5页
Journal of Jiangsu University：Natural Science Edition
基金
教育部科学技术研究重点项目(02067)
关键词
Β-环糊精
茶汤
粘度
动力学
稳定性
β- cyclodextrin
tea infusion
viscidity
dynamics
stability
