摘要
本文对21种市售茶饮料分别进行感官评定、茶多酚含量测定,同时考察开盖时间对茶饮料中茶多酚损失率的影响。结果表明,被检21种茶饮料感官方面基本都能体现原茶风味,总体品质良好;各类茶饮料中茶多酚含量差异明显,除2种调味茶饮料外,其它样品茶多酚含量均符合国家标准,其中一款乌龙茶饮料的茶多酚含量高达2097.90mg/kg,绿茶饮料中茶多酚含量在530.35-936.77mg/kg之间,普遍高于红茶饮料茶多酚含量136.99-639.92mg/kg,花茶饮料中茶多酚含量相对较少;开盖后茶多酚损失率随时间的延长而明显增加,且在前40min最为严重。
In this paper, the 21 kinds of commercially available tea beverages were subjected to sensory evaluation and tea polyphenol content determination, and the effect of opening time on the loss rate of tea polyphenols in tea beverages was investigated. The results showed that the 21 kinds of tea beverages tested can reflect the original tea flavor, and the overall quality is good. The content of tea polyphenols in various tea beverages is obviously different. Except for 2 flavored tea beverages,the tea polyphenol content of other samples exceeded national standards. The tea polyphenol content of an oolong tea beverage is as high as 2 097.90 mg/kg. The content of tea polyphenols was between 530.35-936.77 mg/kg,which was generally higher than that of black tea beverages,which polyphenol content was 136.99-639.92 mg/kg,and the tea polyphenol content in flower tea beverages was relatively low. The loss rate of tea polyphenols increased significantly with the extension of the bottle cap,and it was the most serious decline in the first 40 minutes.
作者
李悦
艾薇
李晓娇
章金龙
宋志姣
LI Yue;AI Wei;LI Xiao-jiao;ZHANG Jin-long;SONG Zhi-jiao(Resources and Environmental Sciences,Baoshan University,Baoshan Yunnan 678000,China)
出处
《食品与发酵科技》
CAS
2019年第5期102-105,共4页
Food and Fermentation Science & Technology
基金
保山学院食品科学重点学科项目
关键词
茶饮料
茶多酚
感官评价
调查
tea beverage
tea polyphenols
sensory evaluation
investigation
