提取pH对荷兰花茶中醇含量的影响
Eun-Seo Beak1, Ha-Rin Park1, Myo-Jeong Kim1,2
1Institute for Digital Antiaging Healthcare, Inje University, Gyeongnam 50834, Korea.
Preventive nutrition and food science
|November 3, 2025
概括
在酸性条件下优化兰花茶提取可显著增加兰含量. 添加像calamansi这样的成分进一步提高了醇产量,改善了这种生物活性化合物的产量.
科学领域:
- 食品化学 食品化学
- 植物化学 植物化学
- 饮料科学 饮料科学
背景情况:
- 荷兰花茶具有独特的甜味,并含有有价值的生物活性化合物,如菲洛杜尔和基.
- 了解影响醇含量的因素对于最大限度地提高其在茶叶提取物中的产量至关重要.
研究的目的:
- 为了确定关键因素,如水类型和pH值,影响水兰茶中的水兰醇度.
- 通过优化提取条件和混合材料开发提高醇产量的策略.
主要方法:
- 茶叶提取物在各种条件下制备,并使用高性能液态染色学 (HPLC) 进行分析.
- 评估了不同类型的水,pH值 (4.07.0),和混合材料 (酸,干果) 对醇含量的影响.
主要成果:
- 弱酸性蒸水产生了最高的醇度 (14.36μg/mL),比中性矿泉水大10.9倍.
- 随着提取pH值的降低,醇含量增加;作为混合材料的卡拉曼西产生了最高的产量 (21.38μg/mL).
- 在中性和性条件下,HPLC分析证实了烯醇在中性和性条件下迅速转化为酸.
结论:
- 提取pH值是水兰茶中醇产量的关键决定因素.
- 结合降低pH值的混合材料,如calamansi,有效地提高了兰花茶提取物中的兰生产.
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