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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Determination of mechanism of flock sediment formation in tea beverages
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Determination of mechanism of flock sediment formation in tea beverages

机译：茶饮料中羊群沉淀物形成机理的确定

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摘要

The mechanism of sediment formation during the storage of green tea beverage was investigated. Green tea extract was separated by Diaion HP-20 column chromatography, and a sediment-formation test was performed. Results showed that at least one compound of the substance causing flock sediment was contained in each of the HP-20 nonadsorbed and adsorbed fractions. From the following fractionations and structure analyses, the substance in the HP-20 adsorbed fraction was determined to be 1-O-galloyl-4,6-O-(S)-hexahydroxydiphenoyl-β-D-glucose (strictinin), which is one of the ellagitannins. Strictinin was hydrolyzed to ellagic acid by heat-sterilization processes such as retort sterilization or the ultra-high temperature processing used during the manufacturing of tea beverages. Ellagic acid combined with proteins in the HP-20 nonadsorbed fraction to form an irreversible sediment of green tea beverage; ellagic acid and proteins were confirmed to be present in that sediment. The HP-20 adsorbed fraction contained little strictinin and formed hardly any sediment, suggesting that control of the strictinin content is significant in avoiding sediment formation during the manufacturing process of tea beverages.
机译：研究了绿茶饮料储藏过程中沉积物的形成机理。通过Diaion HP-20柱色谱分离绿茶提取物，并进行沉淀形成试验。结果表明，在HP-20的每个未吸附和吸附组分中均含有至少一种会导致鸡群沉淀的物质的化合物。根据以下分级和结构分析，确定HP-20吸附级分中的物质为1-O-galloyl-4,6-O-（（S）-hexahydroxydiphenoyl-β-D-葡萄糖（strictinin），鞣花单宁之一。通过热杀菌过程，例如蒸馏杀菌或在茶饮料生产过程中使用的超高温处理，将Strictinin水解为鞣花酸。鞣花酸与HP-20非吸附级分中的蛋白质结合形成不可逆的绿茶饮料沉淀物;鞣花酸和蛋白质被证实存在于该沉积物中。被HP-20吸附的馏分几乎不含有任何丁香精，几乎不形成沉淀物，这表明，对丁香精含量的控制对于避免茶饮料生产过程中的沉淀物形成具有重要意义。

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