抹茶绿茶:化学成分,酸,咖啡因和脂肪酸概况
Joanna Kika1, Karolina Jakubczyk1, Alicja Ligenza1
1Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Foods (Basel, Switzerland)
|April 27, 2024
概括
抹茶是一种粉状绿茶,富含食纤维,蛋白质和健康脂肪. 这项研究量化了其营养状况,揭示了大量的不溶性纤维,植物蛋白和omega-3脂肪酸.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 植物化学 植物化学
背景情况:
- 抹茶是一种粉状绿茶 (Camellia sinensis L.),在全球很受欢迎.
- 独特的栽培增强了它的植物化学含量.
- 了解其营养特征是其健康益处的关键.
研究的目的:
- 量化干抹茶粉的基本营养和成分.
- 分析纤维,蛋白质,脂肪,脂肪酸,咖啡因和酸.
主要方法:
- 总纤维的酶-重力测量方法.
- 基尔达尔方法用于原始蛋白质.
- 索克斯莱特法用于总脂肪,气相色谱 (GC) 用于脂肪酸概况.
- 高性能液体染色学 (HPLC) 用于酸和咖啡因.
主要成果:
- 纤维总量:56.1g/100g (94.1%不溶性). 纤维总量:56.1g/100g (94.1%不溶性). 纤维总量:56.1g/100g (94.1%不溶性)
- 蛋白质: 17.3 g/100g;脂肪: 7.285 g/100g (含有丰富的烯酸和α-烯酸).蛋白质: 17.3 g/100g;脂肪: 7.285 g/100g (富含烯酸和α-烯酸).
- 咖啡因: 2213.492 微克/克; 酸: 252.3755 微克/克.
结论:
- 抹茶是总食纤维的优秀来源,主要是不溶性的.
- 它提供有价值的植物蛋白和不和脂肪酸,包括omega-3s.
- 它丰富的植物化学特征要求对健康应用进行进一步研究.
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