1、http:/- 1 -中国科技论文在线 -环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究 AA1AAA2AAAA1*作者简介：AAA1986- AAAAAAAAAAAAAA通信联系人：AAAA1965- AAAAAAAAAAAAAA. E-mail: 5（1. 江南大学食品学院，食品科学与技术国家重点实验室，江苏 无锡 214122；2. 陕西海升果业发展股份有限公司，陕西 西安 710061）摘要：以茶多酚、蛋白质含量及感官评定为主要指标，考察-CD对绿茶浸提及贮藏过程中品质的影响，通过HPLC测定儿茶素（EGC、EC、EGCG、ECG）及咖啡碱的含量，确定了-CD的最适添加量为0.2%。通
2、过SPME-GC/MS对茶汤的挥发性物质进行分析，发10现添加0.2% -CD能有效减少挥发性成分的挥发，掩盖不良气味。贮藏实验结果表明，-CD能有效减少储藏期间茶汤中儿茶素EGCG的损失，储藏8周后，其茶汤中的EGCG含量是未添加的2倍，而对其他儿茶素及咖啡碱的影响不大。关键词：-CD；绿茶饮料；儿茶素；EGCG；香气；贮藏中图分类号：TS272.415Quality and storage stability studies of -CD application in green tea beverageCHU Ping1, RAO Ling2, ZHANG Xiaoming1(1. St
3、ate Key Laboratory of Food Science and Technology, School of Food Science and 20 Technology, Jiangnan University, Wuxi 214122, Jiangsu;2. China Haisheng Juice Holdings Co.,Ltd, Xian 710061, Shanxi)Abstract: The effects of supplement of -cyclodextrin (-CD) were investigated during the extraction and
4、storage procedures of green tea. Tea polyphenols, proteins content and sensory evaluation were referred as the main indicators and HPLC, SPME-GC/MS was used for 25 characterisation of catechins (-)-Epigallocatechin EGC, (-)-Epicatechin EC, (-)-Epigallocatechin gallate EGCG, (-)-Epicatechin gallate E
5、CG), caffeine and volatile components. Under these conditions, the addition of -CD at a concentration of 0.2% was preferred and resulted in an effective reduction of evaporation of volatile components, with an effective benefit of eliminating bad odor. The storage stability study demonstrated an att
6、enuated loss of EGCG in the green tea 30 supplemented with CD. Of note, 0.2% CD exerted one-fold higher retention of EGCG in comparison of non CD treated group after 8 weeks storage, with little effects towards other catechins and caffeine. Key words: -CD; green tea beverage; catechins; EGCG; aroma;
7、 storage35 0AAAAAA AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAteapolyphenol, TPAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA1AA中AAAAAAAAAAAAAAAAAAAA70%-80%AAAAAAAAAAAAAAAAAAAAAAAAAAAA1,2AA40A在AAAAAAAAAAAAAAAAA中AAAA中AAAAAAAAAAAA3A在AAAAAAA中AAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAA4AAAAAAAAAAAAAAAAAAAAAAA
8、http:/- 2 -中国科技论文在线-AAAAbeta-Cyclodextrin, -CDAA7AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA45AAAAAAAAAAAAAAAAAAAAA-CDAAAAAAAAAA5AAAAAAAAAAAAAA技AAAAAAAAAAAA中AAAAAAAA在AAAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAA6,7A-CD在AAAA中AAAAAA在AAA中AAAAAAAAA5,8,9AAAAAAAAAAA中EGCGAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
9、AA4AAA-50 CD在AAAAAAAAAAAAAAAAAAAAAAAAAAAA在AAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA1AAAAA1.1AAAAAAAAAA55AAAAAAAAAAAAAAAAAAAAAAAAAAACAFAAAAAAECAAAAAAAEGCAAAAAAAAAAECGAAAAAAAAAAAAEGCGAAAAAAAAAAAAAAAAAAAAAA科技AAAAAAA- AAAAAAAAAASnCl2A95%AAAC16H4O6KNa4H2OAH2SO4AHNO3AHClO4ANa2HPO412H2OAKH2PO4
10、AFeSO47H2OANa60 H2PO42H2OAAAAAAG-250AAAAAAAA国AAAAAAAAAAAAAAAAAAAAUV-1600AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA(AAAA科AAAAAAAAA)AAAAAAAA1100A SPME AAAAAAAA国 SupelcoAAAAAAAAAAAAAAAAAAAAA75 m CAR/PDMSAAAAA国 65 SupelcoAAAATrace MS AAAAAAAAAAA国FinniganAAAAAA1.2AAAA1.2.1AAAAAAAAAAAAAAAAAA40-60AAAAAA1.0 gAA100 mLA
11、AAAAAA中AAAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAA90 WA70A50AAA20 minAAAAAAAAAAAAAA15 minA3000 r/minAAAAAAAAUHTAAA135AA5 sAA25AAAAAAA1.2.2AAAAAAAAA中AAAAAAAAAAAAAAA10在540 nmAAAAAAAAAAAAATP (mg/100 mL) =A1.9572100A75 1.2.3AAAAAAAAA中AAAAAAAAAAAAG-250AAA10AAAAAAAAAAAAA线APRO(mg/100 mL) = 12.44A 0.63(R2 = 0.9986)
12、A1.2.4AAAAAAAAAAAAAAAAAAAWaters 1525AAAAAAtlantis dc18A3.9 150 mm, 5 mAAAAhttp:/- 3 -中国科技论文在线80AAAAAAAA0.1%AAAAAv/vAAAAAABA0.1%AAAAAv/vAAAAAAAAAAA280 nmAAA30 AAAA1.0 mL/minAAAAAAA1 AAAAAAATable 1 The program of gradient elutionAAAminA0 5 8 11 13 16A 90 84 84 75 90 90B 10 16 16 25 10 1085 AU0.0.10.20
13、.3分2.04.06.08.010.12.014.016.0A1AAAAAAAHPLCAAFigure 1. The HPLC chromatogram for major catechins in green tea beverage90 1.2.5AAAAAAAAAAAAA8AAAAAAAAAAAAA(AAAAA) AAAAAAA(AAAAA)5AAAAAAAAAAAAAAA5AA(AAA0.5A)AAAAAA(5.0)AAA(1.0)AAAAAA(5.0)AAA(1.0)AAAAAAA(5.0)AAA(1.0)AAAAAA(5.0)AA(1.0)AAAAAA(5.0)AA95 (1.0)
14、A1.2.6AAAAAAAAAAAA中AAAAAAAASPME-GC/MSAAAAAAAAA中AAAAAAAAAAAAAAAA(AAAA)AAAAAAAAAAAAA(SPME)AAAAA5.0 gAAAAAA2.0 lAAAAAA11(0.01 mg/ml),100AASPMEAA30 min (50 )AAAAAAAA AAAAAAPEG20000A(AA60 mAAA0.32 mmAAAAA1 m)AAAAAA40 AAA3 minAA5 /minAAAAAAAA80 AAAA10 /minAAAAAAAA230 AAA8 minAAAAAA250 AAAAHeAAA1.4 ml/minA
15、AAAA20:1A105AAAAAAAAAAEIAAAAA70 eVAAAAAAA150 AAAAAAA200 AAAAAA250 AAAAAAA33-450 m/zA1.2.7AAAAAAAAAAAAGraphPad Prism 5.0AAAGraphPad Software, La Jolla, CaliforniaAAAAAAAAAAAAMeanSEAAAAAAAAAAAAAATAAAAAAAA/A110AAAAAAA/AAAAAAAAAOne/Two-way ANOVAAAPAAA0.05AAAAAminEGC ECGCAFECEGCGhttp:/- 4 -中国科技论文在线*P 0.0
16、5, *P 0.01, *P 0.001A2AAAA论2.1A-CDAAAAAA2.1.1AAA-CDAAAAA中AAAAAAAAAAAA1150. 0.10.20.30.40.51415016017018034567分分(TP)分(PRO)-CD /%TP(mg/0mL) PRO(mg/10ml)A2 A-CDAAAAAAAAA中AAAAAAAAAAAAFigure 2. The effect of -CD dosage on content of tea polyphenols and proteinAA2AAAAAA-CDAAAAAAAAAAAAA在AAAA中AAAAAAA120AA-C
17、DAAAAAAAAAAAAAAAAAAAAAAA-CDAAAAA0.2%AAA-CDAAAAAAAAAAA在0.2%AAAAAAAAAAAAAAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAA125AAA-CDAAAAAAAAAAAAAAA2AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAA中12,
18、13AAAAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAhttp:/- 5 -中国科技论文在线130 2.1.2AAA-CDAAAAA中AAAAAAAAAAAA0.%0.5%0.1%0.2%0.3%0.4%0.5%010203040506070 EGCEGC-CD/分CAF* *#分(mg/1ml)AA EGCG: *P 0.05 vs.0.00%AAECGA#P 0.05 vs.0.00%AA3 A-CDAAAAAAAAA中AAAAAAAAAAAAFigure 3. The effect of -CD dosage on content of catechins and c
19、affeine.135AA3AAAAA-CDAAAA0.2%AAAAAAAAEGCGAAAAAAAAAA-CDAAAA0.4%AAAAAAAAEGCAAAAAAAA在AAAAAAAAAA-CDAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAA14AAAAAAAAAAAAAAAAA50AAAA20 minAAA140AAAAAAAAAAAAAAAAAAAAAAAAAAA在AAAA中AAAECAECGACAFAA-CDAAA在0.0-0.5%AAAAAAAAAA2.1.3AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
20、AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA145AAAA10AAAA-CDAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA在AAAAAA中AAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAA7AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA15AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA150AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAAAAAA
21、AAAAAAAAAAAAAAAAAAAAAAAAAA2 AAAAAA155 Table 2. The results of sensory evaluationAAAAAAAA中 -CD%AAAAAAAAAAA1 0 4.81 a0.26 4.31 a0.26 4.38 a0.23 4.69 d0.37 4.81 a0.372 0.05 4.63 ab0.35 4.25 a0.46 4.44 a0.50 4.06 c0.32 4.69 ab0.463 0.10 4.44 bc0.32 4.19 ab0.37 4.75 a0.38 3.88 c0.23 4.38 bc0.44http:/- 6
22、-中国科技论文在线4 0.20 4.38 bc0.44 4.19 ab0.26 4.50 a0.46 3.81 c0.26 4.25 c0.275 0.30 4.25 bc0.27 4.00 ab0.27 3.94 b0.18 2.38 b0.44 4.00 c0.276 0.40 4.31 bc0.37 3.81 b0.26 3.81 b0.26 1.75 a0.46 3.38 d0.447 0.50 4.06 c0.18 3.19 c0.37 3.38 c0.44 1.69 a0.37 3.00 e0.38a-e AA中AAAAAAAAAAAAAAAA(P 0.05)AA2AAAAAA-C
23、DAAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAAAA-CDAAAAAAAAAAAAAAAAAA160AAA-CDA0.2%AAAAAAAAAAAAAAAAAAAAAAAAAAAAA2.1.4A-CDAAAAAAAAAAAAAAAAAAAAA-CDAAAAAAAAAAAAAAAASPME/GC-MSAAAAAAA0.2AA-CDAAAAA中AAAAAAAAAAAAAGCAAA(A4)AAAAAAAAA-CDAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA165AA-CDAAAA中AAAAAAAAAAAAAAA中AAAAAAAAAAAA
24、AAAAAAAAAAAAAAAART: 0.00 - 34.01 SM: 7G0 5 10 15 20 25 30Time (min)0102030405060708090100Relative Abundance16.4917.7413.1532.5114.629.5925.8419.971.92 21.45 24.063.3930.1928.037.26NL:9.48E6TIC MS 2011-450AaA170RT: 0.00 - 33.97 SM: 7G0 5 10 15 20 25 30Time (min)0102030405060708090100Relative Abundanc
25、e16.4917.7414.629.57 13.1532.5919.992.13 25.8511.963.41 29.3122.185.78NL:8.87E6TIC MS 2011-452AbAA4 AAAGCAAAaAAAA-CDAAbAAA0.2%-CDFigure 4. The GC chromatogram for volatile components in the absence (a) and presence (b) of 0.2% -CD in green tea beverage.175http:/- 7 -中国科技论文在线180A3AA中AAAAAAAAATable 3.
26、 The content of volatile component in green tea beverageAAAg/KgAAAAAAAA-CD 0.2%-CD1-AA-3-A- 1.064-AAA-4-AA-1,5-AAA-3-A1.33 0.90AA1.16 0.922-AA-1-A4.32 3.181-AA-3A2.70 1.461,6-AAA-3-A3.50 2.74AA2.29 1.25AAAAA1.15 1.06-AAA1.96 0.87AAAA1.87 4.00AAA1.34 -AAA2.86 0.92AAA4.49 18.35AA5.48 4.27AA2.41 1.46AA
27、18.39 9.942,4-AAAA9.62 11.16AAA- 0.99-AAAA1.70 1.622-AAA6.31 -2-AAAA4.40 2.16AAA48.31 31.59AAAAA3.31 2.393,5-AAA-2-A2.29 2.53AAAAA6.36 2.58-AAA- 2.80-AAA4.23 1.294-2,2,6-AAA-7-AAAA4.1.0A-1-A-3-AA-2-A1.20 2.31AAA17.39 13.91AAAAAAAA2.26 1.59AAAAAAAAA4.13 1.93AAA6.39 3.53AA96.58 67.38AAA-CDAAAA中AAAAAAA
28、AAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA7AAA185 3AAAAAA-CDAAAAAAAAAAAAA中AAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAA1-AA-3-AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAA中AAAAAAAA48.31AAA31.59 g/KgAAAAAAAAAAAAAAAAAAAAhttp:/- 8 -中国科技论文在线AA中AAAAAAAAAAAA在AAAAAAAAAAAAAAAAAAAAAAA190AAAAAA
29、AAAAAAAAAAAAAAAAAAAAAAA6,7AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAAA中AAAAAAAAA在AAAAAAAAAAAAAAAAAAA在AAAA中AAAAAA2.2AAAAAAA195 2.2.1AA中AAAAAAAAAAA0246812140160180 TP(0.%-CD)(.2-)分a *w分TP(mg/l) 024682.53.54.55.6.5 PRO(0.%-CD)(.2-)分b *w分PRO(mg/10l)A5 A-CDAAA中AAAAAAAAAAAAAAA(a)AAAA(b)AAAFigure 5. T
30、he effect of A-CD on storage stability of tea polyphenols (a) and protein (b) in green tea beverage200AA5AAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAA中AAA0.2%A-CDAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAAAAA中AAAAAAAAAAAA在AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA205 2.2.2AA中AAAAAAAAAAA0246
31、861014182 0.%-CD.2-分awEGC(mg/0l) 02468681012 0.%-CD.2-分bwEC(mg/l)http:/- 9 -中国科技论文在线024681203040 0.%-CD.2-分c *wEGC(mg/1l) 0246846810 0.%-CD.2-分d *wECGmg/10l)0246814161820 0.%-CD.2-分ewCAFmg/0l)A6 -CDAAA中AAAAAAAAAAAAAAA: (a) EGCA(b) ECA(c) EGCGA(d) ECGA(e) CAF210 Figure 6. The effect of -CD on storage
32、 stability of tea catechins: EGC (a); EC (b); EGCG (c); ECG (d) and caffeine (e) in green tea beverageAAAAAA中AAAAAAAA中AAAAAAAAAAAAAA16AUHTAA(135A,5s)AAAAAAAAAAAAAAAAAAAAAA-CDAAAAAAAAAAA215AAA-CDAEGCGAAAAA34.4% AA45.7AA30.0 mg/100mlAAAA0.2%A-CDAEGCGAAAAA33.2%AA57.9AA38.7 mg/100mlA(AAA3AA6c)AAAAAAAUHT
33、AAAAA-CDAAAAEGCGAAAAAAAAA在AAAAAAAAAAAAAAA(A6aA6bA6cA6d)AEGCGAEGCAECAECGAAAAA17AAA8AAAAAAAAAA-CDAAAAAAAAAAAAAA220AAAAA中EGCGAAAAA8AAAAAAA-CDAAEGCGAAAAA54.7%AA30.0AA13.6 mg/100mlAAAA0.2%A-CDAEGCGAAAAA28.7%AA38.7AA27.6 mg/100mlA(A6c)A3A论AAAAAA在AAAA中AAA-CDAAAAAAAAA中AAAEGCGAAA225AAAAAGC/MSAAAAAAA0.2%AA-CD
34、AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA-CDAAAAAAA中AAAEGCGAAAAA在UHTAAAA中AA-CDAAAAAAAAAAAAAAAAAAA在AAAAA中AAAAAAAAAAAAAAAAAAAAAAAAAAA230http:/- 10 -中国科技论文在线参考文献 (References)1 AAAAAAAAAA. AAAAAAAA技AJ. 中国AAA2009(2) A11-13.2 Cheng T O. All teas are not created equal The Chinese green tea and cardiovasc
35、ular healthJ. International Journal of Cardiology 2006(108) A301-308235 3 Ananingsih V. K., Sharma A., Zhou W B. Green tea catechins during food processing and storageAA review on stability and detectionJ. Food Research International, 2011A1-114 Bazinet L., Farias M. A., Doyen A., et al. Effect of p
36、rocess unit operations and long-term storage on catechin contents in EGCG-enriched tea drinkJ. Food Research International, 2010A43AA16921701.5 AAAAAAAAAA. -CDAAA技A在AAAAA中AAAJ.AA技AA2008A3AA40-42.240 6 AAAAAAAAAAA. AAAAAAAAAAAJ. AAAAA2000A3A3AA4-8.7 AAAAAAAAAA. -CD在AAAAAA中AAAAAAAJ. 中国AAA2003A4AA18-19
37、.8 AAAAA文文AAAA. A-CDAAAAAAAAAAAAAAAJ. AA科A技AA2005A4AA4-8.9 AAAAAAA. AAAAAAAAA在AAAA中AAAAAJ. AAAAAA2009A12A12AA6-245 9.10 AAAAAAA. AAAAA技AM. AAA中国科A技AAAAA2001.11 different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds J. Food Chemistry, 2008(109): 196-206
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