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題 名 | 不同澄清處理法對茉莉綠茶萃取液及其稀釋茶湯多元酚含量與澄清度之影響=Effects of Different Clarification Methods on Polyphenol Content and Turbidity of Jasmine Tea Extract and Diluted Jasmine Tea Infusion |
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作 者 | 陳清泉; 施玲玲; 黃義松; 錢阜甯; 程竹青; | 書刊名 | 食品科學 |
卷 期 | 26:3 1999.06[民88.06] |
頁 次 | 頁315-329 |
分類號 | 473.4 |
關鍵詞 | 茉莉綠茶; 澄清; 多元酚; 儲放; Jasmine tea; Clarification; Polyphenol; Storage; |
語 文 | 中文(Chinese) |
中文摘要 | 以茉莉綠茶萃取液進行不同方法之澄清處理,結果顯示在添加維生素C及冷藏過夜之條件下,以pectinase處理者澄清度最佳,其稀釋茶湯之外觀色澤特別明亮,其次為PVPP及bentonite處理者,而添加gelation對澄清度反而有不利的影響,gelatine的bloom number越低,則獨度越高。茶萃取液離心後,約10%的總多元酚存在於沉澱物中,且不易以乙醇清洗出來。經bentonite處理所得澄清萃取液之總多元酚含量高於經其它處理所得者,PVPP處理組之總多元酚回收率僅有84%,gelatin處理組則更低,介於77.8-82.5%之間,而且gelatin之bloom number越高,可初回收之多元酚量則越低。離心後稀釋茶湯之咖啡因含量下降25%,主要兒茶素如EGC、EGCG及ECG等含量均降低。添加維生素C酸化後冷藏離心,其EGC及EGCG等成分較直接離心者及冷藏過夜後離心者高。以不同方法澄清處理之稀釋茉莉綠茶茶湯,無論是強度試驗或嗜好性品評得分,在98%信號區間都沒有達到顯著差異(p>0.05)。稀釋茶湯經加熱殺菌後在室溫下儲放1週,除perctinase處理組沒有沉澱外,其它各處理組均有輕微的沉澱產生,而經儲放10天後,pectinase處理組也產生輕微但肉眼可察覺的沉澱。添加維生素C對防止茶湯變色的效果相當明顯。儲放過程中稀釋茶湯之總多元酚含量呈現持平的趨勢。 |
英文摘要 | Clarification experiments using different methods were carried out on jasmine tea extract obtained by counter current extraction. Results showed that pectinase treatment was most effective in reducing the turbidity of jasmine tea extract to below 30 NTU, and that the color of diluted tea infusion from the clarified jasmine tea extract was much brighter than that from other treatments PVVP and bentonite were next most effective in reducing the turbidity of jasmine tea extract Gelatin, on the other hand, increased the turbidity Refrigerated storage at 5℃ overnight enhanced the formation of tea cream After centrifugation and after washing the precipitate with ethanol, about 10% of the total polyphenolies remained in the tea cream precipitate. Only 84% of the total polyphenolies was recovered after PVPP treatment while a higher recovery rate of total polyphenolies was found after treatment with benotnite. A lower recovery rate of total polyphenolies, 77.8-82.5%, was found after treatment with gelatins of different bloom numbers. The higher the bloom number of the gelatin, the lower the recovery rate of total polyphenolies. After centrifugation, the caffeine content of the diluted tea infusions was reduced 25%, and the contents of EGC, EGCG and ECG were also significantly reduced. Acidification by adding of ascorbic acid to the jasmine tea extract before refrigerated storage and centrifugation resulted in increased retention of EGC and EGCG in the clarified tea extract as compared to direct centrifugation with or without refrigeration. Sensory scores of diluted tea infusions prepared from tea extracts after clarification using different methods were not significantly different (p>0.05) whether evaluated by means of strength test or by using hedonic scale. Diluted tea infusions prepared from jasmine tea extracts after clarification using different methods were pasteurized and stored at room temperature for 16 weeks. Apparent precipitate formation was observed in all the samples after 1 week of storage except pectinase treatment. After 10 days of storage, a significant amount of precipitate was found in all the samples, including those treated with pectmase treatment. Ascorbic acid was capable of preventing discoloration of diluted tea mfusions during storage. The content of total polyphenolice in diluted tea infusions remained unchanged during storage. |
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