摘要
绿茶保存了嫩叶中的茶多酚、氨基酸、茶碱等天然成分,使其具有多种生物活性,但同时绿茶不易储存,品质易产生劣变。本文就绿茶品质分析及其储存条件综述了近年来的研究进展。绿茶品质可通过分光光度法、比色法、高效液相色谱法直接测定茶多酚、氨基酸、茶碱含量进行判断,也可通过DPPH自由基法、红外光谱法等技术手段进行间接分析。针对温度、氧气、光照、水分等储藏因素对绿茶中茶多酚、氨基酸、茶碱的含量影响,可以采取阻隔性良好的包装材料,同时低温储存并添加除氧剂和防潮剂能有效减缓绿茶品质劣变,延长存储时间。
Green tea preserves the natural ingredients in the tender leaves to the greatest extent,such as tea polyphenols,amino acids,theophyllinum,etc.It has a variety of biological activities,but green tea is not easy to store and its quality is easy to deteriorate.In this paper,the quality analysis and storage conditions of green tea were reviewed.The quality of green tea can be judged by directly determining the contents of tea polyphenols,amino acids and theophylline by spectrophotometry,colorimetry and high performance liquid chromatography.It can also be indirectly analyzed by DPPH free radical method,infrared spectroscopy,etc.In view of the influence of storage factors such as temperature,oxygen,light and moisture on the contents of tea polyphenols,amino acids and theophylline,packaging materials with good barrier can be adopted.At the same time,low-temperature storage and adding deoxidizers and moisture-proof agents can effectively slow down the deterioration of green tea quality and prolong the storage time.
作者
郭佩华
闫璐
GUO Peihua;YAN Lu(Hebei Hengyi Lianhua Testing Technology Co.,Ltd.,Handan 056000,China;Handan Ruichuan Technology Co.,Ltd.,Handan 056000,China)
出处
《现代食品》
2022年第16期75-78,83,共5页
Modern Food
基金
邯郸市科学技术研究与发展计划项目“呼出气体酒精含量检测仪智能检定装置的研发”(21112903030)。
关键词
绿茶
品质
分析
储存
green tea
quality
analysis
storage
