The major factors influencing the formation of sediments in reconstituted green tea infusion

被引：22

作者：

Xu, Yong-Quan ^{[1
,2
]}

Hu, Xiong-Fei ^{[2
]}

Tang, Ping ^{[3
]}

Jiang, Yong-Wen ^{[1
]}

Yuan, Hai-Bo ^{[1
]}

Du, Qi-Zhen ^{[2
]}

Yin, Jun-Feng ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Tea Res Inst, Minist Agr, Key Lab Tea Biol & Resources Utilizat, Hangzhou 310008, Zhejiang, Peoples R China

[2] Zhejiang Gongshang Univ, Inst Food Chem, Hangzhou 310012, Zhejiang, Peoples R China

[3] Hangzhou Vocat & Tech Coll, Hangzhou 310018, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 172卷

基金：

中国国家自然科学基金;

关键词：

Reversible sediment; Irreversible sediment; Caffeine; Polyphenols; Ca2+; CAMELLIA-SINENSIS; CREAM FORMATION; CHEMICAL-COMPONENTS; TEMPERATURE; CATECHINS; CAFFEINE;

D O I：

10.1016/j.foodchem.2014.09.143

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of Ca2+, caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca2+ (2 mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na(2)EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca2+ combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca2+. The amount of sediment could be reduced by removing polyphenols using polyvinyl- polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca2+, caffeine or polyphenols. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：831 / 835

页数：5

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