文献类型： 外文期刊

作者： Lu, Jian-Liang ¹ ; Dong, Zhan-Bo ¹ ; Pan, Shun-Shun ¹ ; Lin, Chen ¹ ; Zheng, Xin-Qiang ¹ ; Devajit, Borthakur ¹ ; Lian ¹ ;

作者机构： 1.Zhejiang Univ, Tea Res Inst, Hangzhou 310029, Zhejiang, Peoples R China

2.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Peoples R China

3.Tea Res Assoc, Jorhat 785008, Assam, India

关键词： fresh green tea liquor;heat treatment;lipophillic pigment;color difference;metal ion addition

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2009 年 18 卷 3 期

页码：

收录情况： SCI

摘要： Changes in lipophillic pigments concentration and its relation to color of fresh green tea liquor during heat treatment were studied. The results showed liquor greenness decreased markedly with extension of incubation time at 55 degrees C, while the brightness and yellowness changed a little. Significant increase in 'a' and 'b' values of tea liquor was observed at 95 degrees C. Color change of liquor at 55 degrees C was accompanied by a decrease in the level of chlorophylls, lutein and neoxanthin, and an increase in the pheophytins and beta-carotene levels. However, all pigments except beta-carotene decreased with time extension at 95 degrees C. Significant correlation was found between pigments and color difference index. The browning of fresh green tea liquor was attributed to vicissitudes of lipophillic pigments during heat treatment, especially to the change of chlorophylls/pheophytins ratio. Result also showed addition of Zn(2+) at 1.6 mu mol/L could partially alleviate the decrease in greenness during heat treatment.