| 绿茶提取液中脂溶性色素对汤色的影响 |
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| 引用本文： | 戴前颖,夏涛,朱博,华再欣.绿茶提取液中脂溶性色素对汤色的影响[J].安徽农业大学学报,2010,37(3). |
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| 作者姓名： | 戴前颖 夏涛 朱博 华再欣 |
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| 作者单位： | 安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036;安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥,230036 |
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| 基金项目： | 安徽农业大学资助引进与稳定人才科研启动项目，安徽农业大学校青年科学基金 |
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| 摘 要： | 借助液-液萃取的方法,将茶汤中色素分为水溶性色素和脂溶性色素2部分,采用HPLC-PDA检测、荧光分析、通径分析等方法,跟踪检测相关呈色物质在绿茶提取液储存期间的含量变化情况,探讨色泽劣变机理.结果表明,决定绿茶茶汤色泽的不仅限于水溶性色素,从茶汤中分离出的脂溶性色素,呈现出鲜活、黄绿的颜色,主要组分为少量的叶绿素和黄酮类物质;但这部分色素极其不稳定,保存数天内基本消褪;而去除了脂溶性色素的茶汤的储存试验显示,茶汤水溶性色素比脂溶性色素的稳定性高,脱除脂溶性色素可以使茶汤的色泽稳定性得到增强.通径分析表明,茶汤中含量微小的叶绿素与茶汤绿度呈正相关,对茶汤色泽稳定的影响较大.
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| 关 键 词： | 绿茶提取液 脂溶性色素 水溶性色素 绿度 稳定 通径分析 |
Effect of lipid-soluble pigments on color of green tea infusion |
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| DAI Qian-ying,XIA Tao,ZHU Bo,HUA Zai-xin.Effect of lipid-soluble pigments on color of green tea infusion[J].Journal of Anhui Agricultural University,2010,37(3). |
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| Authors: | DAI Qian-ying XIA Tao ZHU Bo HUA Zai-xin |
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| Institution: | DAI Qian-ying,XIA Tao,ZHU Bo,HUA Zai-xin(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Education and Agriculture,Anhui Agricultural University,Hefei 230036) |
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| Abstract: | Lipid-soluble pigments and water-soluble pigments in green tea infusion were separated by organic solvent extraction.The relationship between the color distortion and the change of main components during the storage period of tea infusion was studied by means of HPLC-PDA detection,fluorescence emission decay traces and pathway analysis.The results showed that the greenness of tea infusion increased after the lipid-soluble pigments were separated,which implied that the lipid-soluble pigments(mostly chlorophy... |
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| Keywords: | green tea extraction lipid-soluble pigments water-soluble pigments greeness stability pathway analysis |
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