不同氧化程度茶多酚的乳化力比较研究

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英文篇名：Comparative Study on Emulsifying Power of Tea Polyphenols with Different Degrees of Oxidation 作者：杨晓颖 ; 朱强强 ; 陈云红 ; 黄业伟 英文作者：Yang Xiaoying;Zhu Qiangqiang;Chen Yunhong;Huang Yewei;Key Laboratory of Pu'er Tea Science, Ministry of Education, Yunnan Agricultural University;College of Food Science and Technology, Yunnan Agricultural University;College of Science, Yunnan Agricultural University; 关键词：茶多酚 ; 氧化型茶多酚 ; 乳化力 英文关键词：Tea polyphenols;;Oxidized tea polyphenols;;Emulsifying power 中文刊名：SPXD 英文刊名：Modern Food 机构：云南农业大学普洱茶学教育部重点实验室;云南农业大学食品科学技术学院;云南农业大学理学院; 出版日期：2019-04-15 出版单位：现代食品 年：2019 基金：云南省重大科技专项计划项目“生物种业和农产品精深加工”(编号:2018ZG010) 语种：中文; 页：SPXD201907036 页数：3 CN：07 ISSN：41-1434/TS 分类号：130-131+134

摘要

该研究旨在分析比较不同氧化程度的茶多酚的乳化力的差异,为氧化型茶多酚的开发与应用提供理论参考。分别测定了氧化4～250 h不等的共计11个不同氧化程度的茶多酚样品的乳化力,研究结果显示,不同氧化程度的茶多酚均具有较强的乳化作用,且随着茶多酚氧化程度的增加,乳化力呈下降趋势。根据这一特性,可将氧化型茶多酚应用于食品添加剂以及保健食品的开发。
        This study aims to analyze and compare the differences in emulsifying power of tea polyphenols with different degrees of oxidation, and provide a theoretical reference for the development and application of oxidized tea polyphenols. The emulsifying power of 11 tea phenolic samples with different oxidation degrees ranging from 4 h to 250 h was determined. The results showed that tea polyphenols with different degrees of oxidation have strong emulsification and oxidation with tea polyphenols. As the degree continues to increase, the emulsifying power has a downward trend. According to this characteristic, oxidized tea polyphenols can be applied to the development of food additives and health foods.

引文

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