镁离子对绿茶纳米聚集体稳定性的影响及作用机制

doi:10.7506/spkx1002-6630-20260128-249

食品科学 ›› 2026, Vol. 47 ›› Issue (17): 50-59.doi: 10.7506/spkx1002-6630-20260128-249

镁离子对绿茶纳米聚集体稳定性的影响及作用机制

陈渝，严毅鹏，黄杰雅，谷纤纤，朱婷，陈忠正，张媛媛，林晓蓉

（华南农业大学食品学院，农业农村部茶叶综合利用技术集成科研基地，广东?广州 510642）

出版日期:2026-09-15 发布日期:2026-09-03
基金资助:
广东省自然科学基金青年提升项目（2023A1515030190）；国家农业农村部农业科技创新条件提升建设工程项目（2020-440100-012846）

Effect and Mechanisms of Magnesium Ion on the Stability of Green Tea Nano-Aggregates

CHEN Yu, YAN Yipeng, HUANG Jieya, GU Xianxian, ZHU Ting, CHEN Zhongzheng, ZHANG Yuanyuan, LIN Xiaorong

(Scientific Research Base of Tea Comprehensive Utilization Technology Integration, Ministry of Agriculture and Rural Affairs,College of Food Science, South China Agricultural University, Guangzhou 510642, China)

Online:2026-09-15 Published:2026-09-03

摘要/Abstract

摘要： 为阐明Mg2＋对绿茶茶汤纳米聚集体稳定性及茶沉淀形成的影响机制，本研究以绿茶茶汤纳米聚集体为研究对象，采用动态光散射、激光多普勒测速、透射电子显微镜等技术分析Mg2＋对其胶体化学特性和形貌特征的影响，通过超滤将纳米聚集体按直径分离，采用高效液相色谱等方法分析主要理化成分的截留率；进而利用牛血清白蛋白（bovine serum albumin，BSA）与4 种儿茶素单体构建纳米聚集体的简单模拟体系，采用荧光光谱与圆二色光谱分析Mg2＋对BSA二级结构及其与儿茶素相互作用的影响。结果表明，Mg2＋通过中和纳米聚集体表面的负电荷，显著降低其静电稳定性（Zeta电位绝对值降低78%），促使茶多酚（尤其是酯型儿茶素）、咖啡碱、蛋白质、可溶性糖等成分进一步聚集，导致纳米聚集体直径增加近1 倍，且分散性下降。在简单模拟体系中，Mg2＋对BSA-酯型儿茶素的相互作用具有温度依赖的双重影响，在较低温度（298 K）时，Mg2＋诱导BSA分子发生轻微去折叠，形成的构象更有利于酯型儿茶素的结合；在较高温度（310 K）时，Mg2＋增强了BSA的结构刚性，反而阻碍其与酯型儿茶素的结合。本研究从化学组成、胶体化学特性及儿茶素-蛋白质相互作用等角度系统分析了Mg2＋对绿茶纳米聚集体稳定性的影响，可为茶饮料沉淀的预防提供理论支撑与科学依据。

关键词: 绿茶；茶沉淀；纳米聚集体；镁离子；相互作用

Abstract: This study aimed to elucidate the mechanisms by which Mg2+ affects the stability of nano-aggregates in green tea infusions and the formation of tea cream. Dynamic light scattering (DLS), laser Doppler velocimetry (LDV) and transmission electron microscopy (TEM) were used to analyze the effect of Mg2+ on the colloidal chemical properties and morphological characteristics of the nano-aggregates. The nano-aggregates were separated by ultrafiltration with different pore sizes, and the retention rates of major chemical components were determined by high performance liquid chromatography (HPLC) and ultraviolet-visible (UV-Vis) spectroscopy. Furthermore, a simple simulation system for green tea nano-aggregates was constructed using bovine serum albumin (BSA) and four catechin monomers. Fluorescence spectroscopy and circular dichroism (CD) spectroscopy were adopted to investigate the effect of Mg2+ on the secondary structure of BSA and its interaction with catechins. Our results demonstrated that Mg2+ neutralized the negative surface charges of nano-aggregates, reducing their electrostatic stability (indicated by a 78% decrease in the absolute zeta potential value). This promoted the further aggregation of tea polyphenols (particularly gallated catechins), caffeine, proteins, and soluble carbohydrates, leading to a near-doubling of the diameter of nano-aggregates and a decrease in their dispersibility. In the simulation system, Mg2+ exerted a temperature-dependent dual effect on BSA-gallated catechin interactions. At 298 K, Mg2+ induced a slight unfolding of BSA structure, creating a conformation that facilitated catechin binding. Conversely, at 310 K, Mg2+ enhanced the structural rigidity of BSA, thereby hindering its interaction with gallated catechins. This study systematically analyzed the effect of Mg2+ on the stability of green tea nano-aggregates from the perspectives of chemical composition, colloidal chemical properties, and catechin-protein interactions, providing theoretical support and a scientific basis for the prevention of tea cream in tea beverages.

Key words: green tea; tea cream; nano-aggregates; magnesium ion; interaction

中图分类号:

TS272

陈渝，严毅鹏，黄杰雅，谷纤纤，朱婷，陈忠正，张媛媛，林晓蓉. 镁离子对绿茶纳米聚集体稳定性的影响及作用机制[J]. 食品科学, 2026, 47(17): 50-59 https://doi.org/10.7506/spkx1002-6630-20260128-249

CHEN Yu, YAN Yipeng, HUANG Jieya, GU Xianxian, ZHU Ting, CHEN Zhongzheng, ZHANG Yuanyuan, LIN Xiaorong. Effect and Mechanisms of Magnesium Ion on the Stability of Green Tea Nano-Aggregates[J]. FOOD SCIENCE, 2026, 47(17): 50-59 https://doi.org/10.7506/spkx1002-6630-20260128-249

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镁离子对绿茶纳米聚集体稳定性的影响及作用机制

Effect and Mechanisms of Magnesium Ion on the Stability of Green Tea Nano-Aggregates

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