食品科学 ›› 2002, Vol. 23 ›› Issue (11): 55-58.

• 基础研究 • 上一篇    下一篇

茶汤中多酚类物质的热力学平衡

 刘宗林   

  1. 北京市食品研究所
  • 出版日期:2002-11-15 发布日期:2011-12-31

Study on Thermodynamic Equilibrium of Polyphenols in Tea Liquid

 LIU  Zong-Lin   

  • Online:2002-11-15 Published:2011-12-31

摘要: 茶叶中含有多酚类化合物、嘌吟类生物碱、氨基酸、维生素及一些香气成分,其中以茶多酚、生物碱及氨基酸含量最高,它们之间相互作用是使茶产生冷浑现象的主要原因。本文以电离平衡理论为基础,研究影响其平衡的诸多因素,探索使其保持动力学平衡状态的方法。

关键词: 冷浑, 儿茶素, 茶乳酪, 多酚类化合物, 电离平衡常数

Abstract: There are polyphenolanalogues, purine alkaloid, amino acid, vitamin and some other composition such as essence in tea liquid. The contents of polyphenol, alkaloid and amino acid is the highest. Their interaction is the main cause for the turbidity in tea liquid. This paper studied that the factors affecting the equilibrium or the ionization equilibrium and research the method of keeping the thermodynamic equilibrium.

Key words: Cool muddy , Catechin , Tea cream , Polyphenolanalogues , lonization equilibrium constant