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首页> 外文会议>ACS Symposium on Bioactive Compounds in Foods: Effects of Processing and Storage Mar 26-30, 2000 San Francisco, California >Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage
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Interaction of Flavanols in Green Tea Extract during Heat Processing and Storage

机译：绿茶提取物中黄烷醇在热加工和储存过程中的相互作用

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摘要

Epigallocatechin gallate (EGCG) is the most abundant and least stable flavanol in green tea extract. Understanding the chemical nature of EGCG and interrelationship with other flavanols during processing and storage could be important for the production of green tea beverage in cans and glass containers. EGCG added to the fresh green tea extract resulted in more EGC, ECG and EC after processing but much darker color than the control after heat processing and 12 days of storage. This could be due to the degradation of EGCG or the direct antioxidant effect of EGCG on the other epicatechins. Ascorbic acid added to the fresh green tea played some level of antioxidant function on flavanols, and decreased isomerization between catechins and epicatechins caused by heat treatment. However, owing to the extra color problems resulted from the oxidation of ascorbic acid itself and its reactions with other green tea components, application of ascorbic acid in the production of green tea beverage in cans or glass containers still requires further research.
机译：表没食子儿茶素没食子酸酯（EGCG）是绿茶提取物中最丰富，最不稳定的黄烷醇。理解EGCG的化学性质以及在加工和储存过程中与其他黄烷醇的相互关系对于在罐头和玻璃容器中生产绿茶饮料可能很重要。添加到新鲜绿茶提取物中的EGCG在加工后产生了更多的EGC，ECG和EC，但比经过热处理和储存12天后的对照颜色要深得多。这可能是由于EGCG的降解或EGCG对其他表儿茶素的直接抗氧化作用。新鲜绿茶中添加的抗坏血酸对黄烷醇起到一定程度的抗氧化作用，并降低了热处理引起的儿茶素和表儿茶素之间的异构化。然而，由于抗坏血酸本身的氧化及其与其他绿茶成分的反应所引起的额外的颜色问题，在罐或玻璃容器中的绿茶饮料生产中应用抗坏血酸仍需要进一步的研究。

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