食品科学 ›› 2020, Vol. 41 ›› Issue (3): 198-204.doi: 10.7506/spkx1002-6630-20190117-199

• 包装贮运 • 上一篇    下一篇

不同贮藏温度下抹茶品质变化及其货架期预测

刘政权,张惠,王会芳,肖志鹏,程淑华,张正竹   

  1. (安徽农业大学 茶树生物学与资源利用国家重点实验室,安徽 合肥 230036)
  • 出版日期:2020-02-15 发布日期:2020-02-26
  • 基金资助:
    皖西黄茶资源深度开发与综合利用关键技术集成研究与示范项目(18030701141); 现代农业产业技术体系建设专项(CARS-19);浙江省重大科技专项(2017C02037); 2016—2020年安徽省茶产业体系茶叶深加工岗位专家项目

Quality Changes and Predictive Modeling of Shelf Life of Matcha Stored at Different Temperatures

LIU Zhengquan, ZHANG Hui, WANG Huifang, XIAO Zhipeng, CHENG Shuhua, ZHANG Zhengzhu   

  1. (State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China)
  • Online:2020-02-15 Published:2020-02-26

摘要: 以抹茶为研究对象,分析4 个温度(-18、4、25、37 ℃)条件下抹茶贮藏期的品质变化,并构建抹茶货架期的预测模型。结果显示:各贮藏温度下抹茶的叶绿素含量、绿度、茶多酚含量、抗坏血酸含量和感官评分均呈下降趋势,而水分质量分数呈上升趋势;Pearson相关分析表明抹茶各品质指标中水分质量分数、叶绿素含量与感官评分相关性最高。结合Arrhenius方程建立抹茶货架期预测模型,水分和叶绿素预测模型中活化能Ea分别为10 269.77、7 140.86 kJ/mol,指前因子k0分别为0.659 4、0.026 2,且理论货架期与实际货架期较为相符,因此建立的模型可以以水分质量分数和叶绿素含量为品质指标对抹茶的货架期进行预测。

关键词: 抹茶, 货架期, 水分, 叶绿素, 预测模型

Abstract: The quality changes of matcha during storage under four temperature conditions (?18, 4, 25 and 37 ℃) were analyzed, and a predictive model for the shelf life of matcha was constructed. The results showed that the contents of chlorophyll, tea polyphenols and ascorbic acid, greenness and sensory?evaluation showed a downward trend at each storage temperature, while the opposite trend was observed for moisture content. Person correlation analysis showed that moisture and chlorophyll contents had the highest correlation with sensory evaluation. Based on the Arrhenius equation, the shelf life prediction model was established. The activation energy (Ea) was 10 269.77 and 7 140.86 kJ/mol for moisture and chlorophyll contents, respectively, and the pre-exponential factor (k0) was 0.659 4 and 0.026 2, respectively. The theoretical shelf life was consistent with the actual shelf life, and the shelf life of matcha could be predicted based on moisture and chlorophyll contents.

Key words: matcha, shelf life, moisture, chlorophyll, prediction model

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