通过探索和调节kombucha发酵过程中关键功能化合物的变化来制备高聚醇低咖啡因即时茶粉
Rui Sun1, Jingkai Fan1, Yubo Zhou1
1College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China.
Food chemistry
|November 23, 2025
概括
这项研究优化了kombucha发酵,使用铜离子 (Cu2+) 来产生高多,低咖啡因即时茶粉. 由此产生的产品表现出增强的抗氧化作用和独特的香草风味.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物技术是生物技术.
- 营养化学 营养化学
背景情况:
- 康布查发酵涉及功能化合物的复杂变化.
- 现有的kombucha产品往往缺乏定制的功能配置文件.
- 控制咖啡因含量,同时增强多,对于功能性饮料来说是理想的.
研究的目的:
- 为了研究kombucha发酵期间的功能性化合物变化.
- 利用金属离子,特别是铜 (Cu2+),来调节咖啡因水平.
- 开发一种高聚醇,低咖啡因的即时康布查茶粉.
主要方法:
- 绿茶叶 (GTF) 的发酵以生产康布查.
- 优化发酵时间 (6日被确定为最佳).
- 添加铜离子 (16.28 mg/L Cu2+) 来降低咖啡因含量.
- 在最佳的干燥条件下制备瞬时康布查粉 (Cu-KG).
主要成果:
- 在发酵过程中,的总含量增加,在第6天达到3.22g/L.
- 添加铜离子显著降低了咖啡因含量至164.29 mg/L,激活了多个降解途径.
- 与商业产品相比,开发的Cu-KG粉末表现出优越的抗氧化活性和独特的香草风味.
结论:
- 第6天是kombucha发酵的最佳时间,专注于高聚含量.
- 铜离子有效调节康布查中的咖啡因水平,使得目标功能化成为可能.
- 这项研究为开发具有量身定制的功能属性的新型康布查产品提供了基础.
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