连续的阶段性温度提取可以提高茶饮料中的黄醇含量
Marsena Jasiel Ismaiah1, Kin Tak Lau1, Jacob Shing-Jie Tsui1
1School of Biological Sciences, The University of Hong Kong, Hong Kong, Hong Kong SAR.
Journal of the science of food and agriculture
|November 15, 2024
概括
一种新的连续步骤温度提取方法增强了各种茶的抗氧化活性,含量和醇度. 这一过程显示出显著的改进,特别是拉普桑苏茶,为增值茶叶产品提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 饮料技术 饮料技术
- 分析化学 分析化学
背景情况:
- 茶是全球最受欢迎的饮料,仅次于水.
- 它的健康益处与高醇含量有关.
- 提取方法显著影响茶的有益化合物.
研究的目的:
- 为了评估一种新的连续步骤温度提取过程.
- 为了最大限度地提高茶中的抗氧化活性,总含量和醇度.
- 为了比较这个过程在不同茶类的有效性.
主要方法:
- 使用了一种连续的阶段性温度提取技术.
- 分析了抗氧化能力,总含量和醇度.
- 在Yuhua,Lapsang Souchong和月光白茶之间比较结果.
主要成果:
- 玉华茶显示了最高的绝对抗氧化能力,总含量和醇度.
- 拉普桑苏茶的甲基素含量增加了500%以上,甲基素-3-酸盐的含量增加了300%.
- 月光白茶在抗氧化能力和含量方面表现出最大的百分比变化.
结论:
- 连续的阶段性温度提取对茶的抗氧化剂和成分有积极的影响.
- 这种方法对于生产增强,增值茶饮料具有价值.
- 该过程还适度增加了所有测试茶的咖啡因含量.
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