优化低温绿茶灌注的造条件:对功能性和营养性质的洞察
Joanna Oracz1, Kamil Królak2, Edyta Kordialik-Bogacka2
1Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Bohdana Stefanowskiego Street, Lodz 90-537, Poland.
Food chemistry
|February 11, 2025
概括
用蒸水低温绿茶,特别是使用整个叶子,显著提高抗氧化能力和有益化合物的产量. 这为传统的高温加工方法提供了功能性,节能性的替代方案.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养药和功能性食品 营养药和功能性食品
- 绿茶的化学 绿茶的化学
背景情况:
- 越来越多的消费者对最小加工,功能性食品的需求.
- 与传统的高温食品加工相关的能源成本上升.
- 需要替代绿茶生产方法,优化生物活性化合物提取.
研究的目的:
- 探索低温绿茶生产的各种造条件.
- 评估不同类型的水 (蒸和自来水) 和温度对多和抗氧化剂产量的影响.
- 为了比较低温造与传统的高温方法.
主要方法:
- 研究了在不同温度 (例如85°C,20°C) 和持续时间 (例如30分钟,12小时) 中造绿茶.
- 使用蒸水和自来水,比较精细碎的叶子 (<500微米) 和整个叶子.
- 量化了使用光谱和色谱分析的甲基素产量,抗氧化能力 (AC),维生素C,维生素B2,甲基素和甲基素.
主要成果:
- 在高温 (85°C) 下进行最佳的多提取有利于蒸水和精细碎的叶子.
- 与蒸水相比,自来水显著降低了儿茶素产量和抗氧化能力,即使在最佳条件下.
- 使用蒸水和全叶低温造 (12小时20°C) 产生了异常高的抗氧化能力和增加了关键生物活性化合物的水平.
结论:
- 使用蒸水和整个绿茶叶的低温,长时间造是一种高效的方法,可以最大限度地提高抗氧化能力和有益的化合物.
- 这种方法为功能性食品生产提供了高温加工的有希望的,节能的替代方案.
- 需要进一步的研究,以克服工业规模实施的技术挑战.
相关概念视频
03:12Freezing Point Depression and Boiling Point Elevation
34.1K
Boiling Point Elevation
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
34.1K
01:15Optimizing Chromatographic Separations
332
Optimizing chromatographic separations is crucial for obtaining clean separations in a minimum amount of time. Optimization is required for several factors, including kinetic effects related to band broadening, plate height, capacity factor, and separation factor.
Band broadening refers to spreading solute bands as they travel through the column. This broadening can impact resolution. Plate height (H) represents the length required for one theoretical plate. A lower plate height corresponds to...
Band broadening refers to spreading solute bands as they travel through the column. This broadening can impact resolution. Plate height (H) represents the length required for one theoretical plate. A lower plate height corresponds to...
332
02:45Responses to Heat and Cold Stress
13.3K
Every organism has an optimum temperature range within which healthy growth and physiological functioning can occur. At the ends of this range, there will be a minimum and maximum temperature that interrupt biological processes.
13.3K
01:11Temperature and Thermal Equilibrium
6.5K
Heat and temperature are essential concepts for everyone every day. The study of heat and temperature is part of an area of physics known as thermodynamics. It is not always easy to distinguish heat and temperature.
The concept of temperature has evolved from the common concepts of hot and cold. The scientific definition of temperature explains more than just our sense of hot and cold. Temperature is operationally defined as the quantity measured with a thermometer. Furthermore, temperature is...
The concept of temperature has evolved from the common concepts of hot and cold. The scientific definition of temperature explains more than just our sense of hot and cold. Temperature is operationally defined as the quantity measured with a thermometer. Furthermore, temperature is...
6.5K