Microsoft Word 马梦君-二校

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1 6 4 Vol. 6 No Journal of Food Safety and Quality Apr., 2015 马梦君 1 1,, 罗理勇 2, 曾亮 (1., ; 2., ) 1, 2* 摘要 :,,,, ;,, ( ), ;, 关键词 : ; ; Progress of precipitation mechanism and clarifying technology of green tea beverage MA Meng-Jun 1, LUO Li-Yong 1, 2 1, 2*, ZENG Liang (1. College of Food Science, Southwest University, Chongqing , China; 2. Tea Research Institute, Southwest University, Chongqing , China) ABSTRACT: Keeping the color and aroma, and preventing it from deposit are the key issues of green tea beverage process to be resolved. The precipitation phenomenon of green tea beverage is one of the important factors restricting the development of its marketing. Green tea beverage would lose its stability and could not keep clear and transparent because of tea cream formation. It is necessary to prevent the forming of tea cream or eliminate tea cream during green tea beverage processing. Based on the main chemical components (tea polyphenols, protein, caffeine and metal ion) participated in tea cream, this review discussed the mechanism of polyphenols and protein, polyphenols and caffeine, and polyphenols and metal ion. What s more, it made a comprehensive overview about the clarifying technology of green tea beverage from physical, chemical and biological aspects, and proposed feasible techniques on the basis of precipitation mechanism. KEY WORDS: green tea beverage; precipitation mechanism; clarifying technology 1 引言, [1],,, ( ) [2],, 基金项目 : (cstc2013jcyja80021) Fund: Supported by the Natural Science Fund of Chongqing City Committee of Science and Technology Plan (cstc2013jcyja80021) * 通讯作者 :,, zengliangbaby@126.com *Corresponding author: ZENG Liang, Associate Professor, Research on the Comprehensive Utilization of Tea Resources, Chongqing , China. zengliangbaby@126.com

2 4, : 1213 ;, [3],,,, ;,, (, tea cream),,,, 2 绿茶饮料沉淀机制 ph 茶多酚与蛋白质的相互作用 (tea polyphenol, TP), 18%~36% [4] TP ( ) ( ) ( )4, : - [5,6] Tang [7],,, ;, Siebert [8] ( 1),,, ;,, ; 1 Fig. 1 Model of polyphenols-protein interaction

3 1214 6,, -,,,, - ph, -, ph - - Liang [9], ph,,,,,,, ;, [10],, 2.2 茶多酚与咖啡碱作用,, ;, 1962 Roberts,, :66:17 [11,12] [13], 100,,,, [14] 1992, ; [15] (gallocatechin, GC) (epigallocatechin-3-gallate, EGCG) [16],, -, [17],,, -, Maruyama [18] 13 C NMR, L-EGCG L-GCG, 8 7, -, 2.3 茶多酚与金属离子的作用,, ;, [19] [20], Ca 2+ Mn 7+ Bi 3+ Cr 8+ Ag + Th 4+ Sr 2+ Hg 2+ Sb 3+ 22, 10 Ca 2+, ph ; - - Khokhar [21] EGCG EGC ECG EC Fe 3+, B Fe 3+, ;, 2.4 其他因素, ; [16], ;,, [22] Xu [23] ( Brix), 5~40 Brix, (γ=0.98, P 0.05) ph, Vuong [24] ph 1-9, ph, ph1, ph 3-5.3,, ph, [25],,, 3 绿茶饮料澄清技术, 2

4 4, : 1215 Fig. 2 2 The clarifying technology of green tea beverage 3.1 物理法低温沉淀及浸提,,,,,, [26] 90~100, [27] 1:50, 20 3 h,,, 吸附法,,,,, (PVPP) PVPP,, [28] [29], PVPP,,,,, [30],, [31] [32],,,, [33] 膜分离法, [34] (PVDF), (PAN), , 10, [35] α-al 2 O 3,,, 3.2 化学法包埋法 TP, D- α-1,4, CD, β- (β-cd), β-cd C 3 C 5,,,, β-cd TP [36] β-, ph, β-lg, 162, β-lg,, [37] Kanakis [38], β-lg C EC ECG EGCG, β-lg, Shpigelman [39] β-lg EGCG, β-lg EGCG 50 nm,, β-lg EGCG β-lg EGCG, β-lg EGCG,

5 EGCG, ; EGCG β-lg EGCG, β-lg, 转溶法,,, ; ;,, [40] [41],,,,, TP 3.3 生物学方法, [42] β-cd,, 4.0,,, Mohanpuria [43] (CS), RNAi,,, CS, RNAi, 44%~61%,,,, 4 茶饮料澄清技术展望,,,, β-lg,, β-lg β-lg, β-lg,,,,,,,, 参考文献 [1] Altunkaya A. Partial purification and characterization of polyphenoloxidase from turkish tea leaf (Camellia Sinensis L.) [J]. Int J Food Prop 2014, 17, [2] GB/T [S]. GB/T Tea beverage [S]. [3],. [J]., 2000, 3(6): Shi ZP, Liu C. The processing technology of tea beverage [J]. Bev Ind, 2000, 3(6): [4]. [M]. :, Wang XC. Tea biochemistry [M]. Beijing: China Agriculture Press, [5] Diniz AEA, Escuder-Gilabert L, Lopes NP, et al. Characterization of interactions between polyphenolic compounds and human serum proteins by capillary electrophoresis [J]. Anal Bioanal Chem, 2008, 391(2): [6] Charlton AJ, Baxter NJ, Khan ML, et al. Polyphenol/peptide binding and precipitation [J]. J Agric Food Chem, 2002, 50(6): [7] Tang HR, Covington AD, Hancock RA. Structure-activity relationships in the hydrophobic interactions of polyphenols with cellulose and collagen [J]. Biopolymers, 2003, 70(3): [8] Siebert KJ, Troukhanova NV, Lynn PY. Nature of polyphenol-protein interactions [J]. J Agric Food Chem, 1996, 44(1): [9] Liang YR, Xu YQ. Effect of ph on cream particle formation and solids extraction yield of black tea [J]. Food Chem, 2001, 74(2): [10] Apperson K, Leiper KA, McKeown IP, et al. Beer fluorescence and the isolation, characterisation and silica adsorption of haze-active beer proteins [J]. J Ins Brew, 2002, 108(2): [11] Roberts E. The phenolic substances of manufactured tea. X. The creaming down of tea liquors [J]. J Sci Food Agric, 1963, 14(10): [12] Roberts E. Economic importance of flavonoid substances-tea fermentation [D]. Pergamon: Oxford, [13],. [J]., 1981, 2: Yan SH, Jin D. Agglomeration and re-dissolution of polyphenol-alkaloids in tea extract [J]. Tea 1981, 2, [14],. [J]., 1992, 18(4): Liang YR, R. Bee. A study of morphology of green tea cream particles [J]. J Zhejiang Agric Univ, 1992, 18(4): [15] Liang YR, Lu JL, Zhang LY. Comparative study of cream in infusions of

6 4, : 1217 black tea and green tea [Camellia sinensis (L.) O. Kuntze] [J]. Int J Food Sci Tech, 2002, 37(6): [16],. [J]., 2010, 30(z1): Xu YQ, Yin JF. Study on the characteristics of cream formation in green tea infusion [J]. J Tea Sci, 2010, 30(z1): [17],,,. [J]., 2014, 35(13): Ma MJ, Luo LY, Li S, et al. Effects of different concentrations of caffeine and tea polyphenols compounds on tea-cream [J]. Food Sci, 2014, 35(13): [18] Maruyama N, Suzuki Y, Sakata K, et al. NMR spectroscopic and computer graphics studies on the creaming down of tea [C]. International Symposium on Tea Science, 1991: [19] Mira L, Tereza Fernandez M, Santos M, et al. Interactions of flavonoids with iron and copper ions: a mechanism for their antioxidant activity [J]. Free Rad Res, 2002, 36(11): [20],. [J]., 1991, 11(2): Guo BY, Cheng QK. The complexing abilities between tea liquor components with metal ions [J]. J Tea Sci, 1991, 11(2): [21] Khokhar S, Owusu Apenten RK. Iron binding characteristics of phenolic compounds: some tentative structure-activity relations [J]. Food Chem, 2003, 81(1): [22],,. [J]., 2005 (1): Yang H, Wang ZJ, Zhang LY. The research progress of tea beverage cream [J]. Tea Fujian, 2005 (1): [23] Xu Y, Chen S, Yuan H, et al. Analysis of cream formation in green tea concentrates with different solid concentrations [J]. J Food Sci Tech, 2012, 49(3): [24] Vuong QV, Golding JB, Stathopoulos CE, et al. Effects of aqueous brewing solution ph on the extraction of the major green tea constituents [J]. Food Res Int, 2013, 53(2): [25],,. [J]., 1991, 6: Ji YQ, Xu ZB, Jin SZ. The discussion on liquid drinks tea precipitation [J]. China Tea, 1991, 6: [26]. [J]., 2002, (22): 62. Sun QW. T he breakthrough of tea beverage clarify without cooling conditions [J]. China Sci Technol Ach, 2002, (22): 62. [27],,,. [J]., 2012, 33(4): Chen J, Liu ZH, Yang DX, et al. Low-temperature extraction of green tea and its effect on cream down [J]. Food Sci, 2012, 33, [28] Oliva J, Paya P, Camara MA, et al. Removal of famoxadone, fluquinconazole and trifloxystrobin residues in red wines: Effects of clarification and filtration processes [J]. J Environ Sci Heal B, 2007, 42(7): [29],,,. (PVPP) [J]., 2011 (2): Sun QL, Kong JH, Chen XQ, et al. Application of polyvinyl polypyrrolidone (PVPP) in deposition control of tea beverage [J]. China Tea Proc, 2011, (2): [30] Zohri M, Nomani A, Gazori T, et al. Characterization of chitosan/alginate self-assembled nanoparticles as a protein carrier [J]. J Disper Sci Technol, 2011, 32(4): [31]. [J]., 2001, 4(3): Wu CQ. The applied studies on clarification of chitosan on fruit juice [J]. Bav Ind, 2001, 4(3): [32],,,. [J]., 2003 (4): Ding Z, Wang ZM, Li YG, et al. The applied studies on clarification of chitosan on green tea juice [J]. China Food Add, 2003 (4): [33] Ding P, Li G, Chen C, et al. Kinetics and mechanism of chelating reaction between chitosan derivatives with Ca (II) [J]. J Coord Chem, 2011, 64(8): [34],,. [J]., 2000, 21(4): Xu J, Liu ZJ, Zheng YZ. The application of ultrafiltration on tea beverage [J]. Sci Technol Food Ind, 2000, 21(4): [35],. [J]., 2001, 21(1): Yue PX, Xie SP. Study on clarification of green tea extract using ceramic membrane [J]. J Tea Sci, 2001, 21(1): [36],. β- [J]., 1999, (1): Fang YC, Yang L. β-cricoid dextrin and its application prospect in tea drinks [J]. Shandong Food Ferm, 1999, (1): [37] Qin BY, Bewley MC, Creamer LK, et al. Structural basis of the Tanford transition of bovine β-lactoglobulin [J]. Biochemistry, 1998, 37(40): [38] Kanakis CD, Hasni I, Bourassa P, et al. Milk β-lactoglobulin complexes with tea polyphenols [J]. Food Chem, 2011, 127(3): [39] Shpigelman A, Israeli G, Livney YD. Thermally-induced protein-polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG [J]. Food Hyd, 2010, 24(8): [40],,. [J]., 2001 (3): Miao AQ, Wu XY, Pang S. The causes and solutions of tea beverage precipitation [J]. Guangdong Agric Sci, 2001 (3): [41]. [J]., 1990, (7): Zhou GY. The method and theory to solve the precipitation of tea drink [J]. Food Sci, 1990, (7): [42],,,. [J]., 2006, 32(6): Ning JM, Fang SH, Xia T, et al. Study on the tannase against precipitation of green tea drink [J]. Food Ferm Ind, 2006, 32(6): [43] Mohanpuria P, Kumar V, Ahuja PS, et al. Producing low-caffeine tea through post-transcriptional silencing of caffeine synthase mrna [J]. Plant Mol Biol, 2011, 76(6): ( 责任编辑 : 杨翠娜 )

1218 6 作者简介马梦君, 研究生, 研究方向为茶饮料研究开发 E-mail: 164021307@qq.

com 现代发酵工程在食品工业中的应用专题征稿,,,,,,,,,,,,, :,,,,,,, 2015 7,, 2015 6

7 作者简介马梦君, 研究生, 研究方向为茶饮料研究开发 @qq.com 曾亮, 副教授, 博士, 主要研究方向为茶资源综合利用 zengliangbaby@126.com 现代发酵工程在食品工业中的应用专题征稿,,,,,,,,,,,,, :,,,,,,, ,, , 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报编辑部

Microsoft Word - 1295-1300 20150302002刘晓辉-二校

Microsoft Word - 1295-1300 20150302002刘晓辉-二校 6 4 Vol. 6 No. 4 2015 4 Journal of Food Safety and Quality Apr., 2015 PVPP 刘晓辉 1*, 刘盼盼 2, 罗龙新 1, 龙丹 (1., 518040; 2., 518115) 2 摘要 : 目的 (PVPP) 方法 PVPP, 结果 PVPP, PVPP, (EGCG) (ECG)-3- 结论 PVPP,,