摘要:
以茶多酚的含量为指标,利用响应面试验优化毛茶中茶多酚的最佳提取工艺,用茶多酚含量为0、2、4、8 mg/mL的毛茶提取液浸泡鲜切苹果,从ΔE、失重率、硬度、可滴定酸含量、可溶性固形物及感官评定等方面评价其对鲜切苹果的保鲜效果。实验结果表明,毛茶中提取茶多酚的最佳工艺条件为:提取时间65 min,提取温度55℃,超声频率为65 kHz,该条件下实验所得提取物茶多酚的含量为19.312 mg/g。毛茶茶多酚提取物处理鲜切苹果结果表明,毛茶茶多酚提取物能延缓鲜切苹果失重率及硬度的下降,还能延缓鲜切苹果中可滴定酸及可溶性固形物的含量下降,并且能较好地维持鲜切苹果的感官品质,4 mg/mL的毛茶茶多酚提取物能很好地对鲜切苹果进行保鲜。
关键词:
-
毛茶
/
-
茶多酚
/
-
鲜切苹果
/
-
品质
Abstract:
Using the content of tea polyphenols as the index,the optimal extraction process of tea polyphenols in Maocha was optimized by response surface test,and freshly cut apples were soaked with Maocha extract with tea polyphenol content of 0,2,4,and 8 mg/mL. The fresh-keeping effect on fresh-cut apples was evaluated by ΔE,weight loss rate,hardness,titratable acid content,soluble solids and sensory evaluation. The experimental results showed that the optimum conditions for extracting tea polyphenols from Maocha were as follows:Extraction time 65 min,extraction temperature 55 ℃,ultrasonic frequency 65 kHz. Under this condition,the content of tea polyphenols in the extract was 19.312 mg/g. The results of the treatment of fresh-cut apples with Maocha tea polyphenol extract showed that it could reduce the weight loss rate and hardness of fresh-cut apples,and also also delay the decline of titratable acid and soluble solids in fresh-cut apples,and better maintain the sensory quality of fresh-cut apples,4 mg/mL of Maocha tea polyphnol extract could preserve fresh-cut apples well.
下载:
