北京自来水冲泡绿茶汤颜色及抗氧化性变化因素

doi:10.7506/spkx1002-6630-201207017

食品科学 ›› 2012, Vol. 33 ›› Issue (7): 78-82.doi: 10.7506/spkx1002-6630-201207017

北京自来水冲泡绿茶汤颜色及抗氧化性变化因素

陈然，张季艾，范志红*

中国农业大学食品科学与营养工程学院

出版日期:2012-04-15 发布日期:2012-04-20

Factors Affecting the Photochromism and Anti-oxidant Activity of Green Tea Infusion Brewed with Tap Water in Beijing

CHEN Ran，ZHANG Ji-ai，FAN Zhi-hong*

(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2012-04-15 Published:2012-04-20

摘要/Abstract

摘要： 分别对北京地区弱碱性自来水及去离子水进行水质分析，并探究其中差别较大的几种离子对茶汤颜色及DPPH自由基清除能力的影响。结果表明：用北京地区弱碱性自来水冲泡绿茶得到茶汤的颜色较去离子水绿茶茶汤显著加深，DPPH自由基清除能力显著下降。Ca2+(70mg/L)、Mg2+(30mg/L)和Na+(18mg/L)能够使茶汤颜色变浅，DPPH自由基清除能力上升。提示自来水中的HCO3－在冲泡过程中将绿茶茶汤体系稳定在弱碱性环境，从而导致茶多酚的氧化降解，这是自来水绿茶茶汤颜色变深、DPPH自由基清除能力降低的主要因素。

关键词: 绿茶汤, 颜色, DPPH自由基清除率, 变化因素, 碳酸氢盐

Abstract: Water quality was measured on Beijing tap water with and without reverse osmosis membrane filtration and deionized water. In addition, the effect of selected ions showing a considerable difference on color parameters and DPPH free radical scavenging activity of tea infusion was discovered. Our results indicated that Beijing tap water was slightly alkaline, remarkably darkened the color of tea infusion compared with deionized water, and resulted in a distinct decrease in DPPH free radical scavenging activity. Calcium (70 mg/L), magnesium (30 mg/L) and sodium (18 mg/L) ions in Beijing tap water could reduce the color of tea infusion and its DPPH free radical scavenging activity. This suggests that the main reason for the darker color and decreased DPPH free radical scavenging activity of tea infusion brewed with tap water is that tea infusion is kept in a weakly alkaline environment during brewing due to the presence of HCO3－ in tap water, thus causing oxidative degradation of tea phenols.

Key words: Beijing tap water green tea infusion, color value, DPPH free radical, factor, bicarbonate

中图分类号:

TS201.2

陈然，张季艾，范志红. 北京自来水冲泡绿茶汤颜色及抗氧化性变化因素[J]. 食品科学, 2012, 33(7): 78-82.

CHENRan，ZHANGJi-ai，FANZhi-hong. Factors Affecting the Photochromism and Anti-oxidant Activity of Green Tea Infusion Brewed with Tap Water in Beijing[J]. FOOD SCIENCE, 2012, 33(7): 78-82.

[1]	赵磊，潘飞，周娜，张雅莉，郝帅，王成涛. 提高黑米花色苷颜色稳定性辅色剂的筛选及其作用机制[J]. 食品科学, 2021, 42(14): 16-23.
[2]	王晓月，张珊珊，张欣珂，曹鹏，张波，何非. 发酵前添加黄酮醇类辅色素对‘赤霞珠’干红葡萄酒颜色品质及多酚组成的影响[J]. 食品科学, 2020, 41(18): 188-195.
[3]	江甜，李佳，杨宁，何毅，祝振洲，李书艺，杨新笋，何静仁. 紫薯花色苷在贮藏过程中的降解特性[J]. 食品科学, 2019, 40(7): 88-94.
[4]	鲁青，黄继超，朱宗帅，刘冬梅，黄明. 响应面法优化天然抗氧化剂抑制调理鸡排褪色和脂质氧化工艺[J]. 食品科学, 2019, 40(6): 296-303.
[5]	王晶，罗欣，朱立贤，李航，郝剑刚，张一敏. 不同极限pH值牛肉品质差异及机制的研究进展[J]. 食品科学, 2019, 40(23): 283-288.
[6]	贾聪，芦鑫，高锦鸿，孙强，朱笑鹏，王强，黄纪念,. 基于代谢组学分析不同颜色花生红衣的组成差异[J]. 食品科学, 2019, 40(19): 46-51.
[7]	米佳，禄璐，戴国礼，何昕孺，李晓莺，闫亚美，秦垦. 枸杞色泽与其类胡萝卜素含量和组成的相关性[J]. 食品科学, 2018, 39(5): 81-86.
[8]	吴彬娴，林展拓，高志明，杨楠，方亚鹏. β-胡萝卜素胶体分散体系的制备及其显色特性[J]. 食品科学, 2018, 39(24): 21-25.
[9]	翟婉丽，原雨欣，刘树文. 杨凌地区‘媚丽’葡萄的采收期确定[J]. 食品科学, 2018, 39(20): 226-232.
[10]	李玉龙，杨烨，陆国权. 基于均匀设计和主成分分析的甘薯薯片油炸工艺优化[J]. 食品科学, 2017, 38(4): 223-230.
[11]	杨小幸，周家春，陈启明，秦臻，马明月，赵黎明. 苹果酵素天然发酵过程中代谢产物的变化规律[J]. 食品科学, 2017, 38(24): 15-19.
[12]	彭郁，赵丹丹，李茉，温馨，倪元颖. 白萝卜间歇微波热风耦合干燥过程干燥特性分析[J]. 食品科学, 2017, 38(17): 85-93.
[13]	王锦涛，鲁周民，陈贤爽，张涵. 枇杷果干干制过程颜色变化动力学[J]. 食品科学, 2016, 37(21): 104-108.
[14]	雷用东，邓小蓉，罗瑞峰，魏向利，罗小玲. 3 种颜色体系在食品应用中的研究进展[J]. 食品科学, 2016, 37(1): 241-246.
[15]	牛生洋1,2,3，武凌峰1，赵瑞香1，刘崇怀2,*，王华3. 葡萄果实花色苷合成调控研究进展[J]. 食品科学, 2015, 36(9): 219-223.

北京自来水冲泡绿茶汤颜色及抗氧化性变化因素

Factors Affecting the Photochromism and Anti-oxidant Activity of Green Tea Infusion Brewed with Tap Water in Beijing

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价