聚乙烯聚吡咯烷酮(PVPP)吸附对茶饮料风味 品质的影响

Effect of PVPP on flavor and quality of tea infusion

中文关键词:  聚乙烯聚吡咯烷酮  吸附  茶饮料  茶多酚  风味

英文关键词:polyvinylpolypyrrolidone  adsorption  tea infusion  tea polyphenols  flavor

中文摘要:

      目的 通过聚乙烯聚吡咯烷酮(PVPP)过滤吸附除去茶饮料中非生物稳定性物质来研究其对饮料风味品质的影响。方法 茶汤样品经PVPP过滤处理后, 对理化指标、感官品质及特征成分进行分析与全面评价。结果 分析表明PVPP对一般性指标和基本风味物质的影响很小, 说明PVPP处理不会对饮料造成显著影响, 但对特征性指标苦味值表没食子儿茶素没食子酸酯(EGCG)、表儿茶素没食子酸酯(ECG)和香味物质顺-3-己烯醇、苯乙醇有一定的影响。结论 研究表明PVPP能有效地除去茶饮料中的敏感多酚与蛋白, 可明显提高非生物稳定性, 合理利用PVPP调控饮料中多酚含量及构成, 有利于茶饮料风味的改善与保持。

英文摘要:

      Objective To study the effect of polyvinylpolypyrrolidone (PVPP) on flavor and quality of tea infusion by removing the non-biological substances with PVPP through adsorption and filtration. Methods The changes of sensory character and physical chemical compositions of tea infusion after PVPP treatment were investigated, especially on the flavor and quality of tea infusion. Results The results showed that the treatment of PVPP on general index and fundamental flavor content of tea infusion were negligible, but it reduced some bitterness components (i.e. epigallocatechin gallate (EGCG), epicatechin gallate (ECG), etc.) and aromatic substances(i.e. Cis-3-Hexenol, Phenethyl Alcohol, etc.). Conclusion PVPP is an effective way to remove sensitive polyphenols and proteins in terms of haze in cold tea infusion, and significantly (P<0.05) improves the non-biological stability of tea infusion and maintain its original flavor and quality profile.