在不同的干燥温度下,黑茶的化学,感官和生物变异
Shengxiao Su1, Piaopiao Long1, Qing Zhang1
1State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Food chemistry
|February 25, 2024
概括
在更高的温度下干燥黑茶会减少有益的化合物,如theaflavins和氨基酸. 在110°C的最佳干燥平衡了抗氧化能力和酶抑制,以获得更优质的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 黑茶的加工包括干燥 (90-140°C),以停止酶和增强感官质量.
- 代谢学和生物分析对于理解干燥后的化学和生物变化至关重要.
研究的目的:
- 为了研究在不同温度下干燥后黑茶中的化学和生物变异.
- 确定受干燥影响的关键代谢物及其对生物活性的影响.
主要方法:
- 利用液体染色学-并联质谱法 (LC-MS) 用于非向和向的代谢.
- 进行了体外生物测试,以评估抗氧化能力和酶抑制 (α-葡萄糖酶,α-氨基酶).
主要成果:
- 确定了59种不同表达的代谢物,包括基胺酸衍生物和阿马多里重组产物 (ARP).
- 观察到ARP的积累和theaflavins (TFs),thearubigins (TRs),单糖和氨基酸的减少随着温度的增加.
- 在110°C时发现抗氧化能力最高,而酶抑制作用随着温度的提高而降低.
结论:
- 干燥温度显著影响黑茶的化学成分和生物活性.
- 优化干燥温度 (例如110°C) 对于增强感官特性而保持有价值的生物活性至关重要.
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