Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion
Influence of manufacturing system scale for commercial Japanese green tea (Sencha) production on biochemical characteristics of tea leaf and infusion
复制标题
商业日本绿茶 (Sencha) 生产的制造系统规模对茶叶和茶汤生化特性的影响
DOI：
10.1111/jfpe.14185
复制
发表时间：
2022
影响因子：
3
通讯作者：
Ogawa Yukiharu
中科院分区：
文献类型：
--
作者：
Qin Wei;Yamada Ryutaro;Araki Takuya;Ogawa Yukiharu
干绿茶叶 (Sencha) 采用各种规模的生产系统进行生产，分批加工 15 kg (15 K)、60 kg (60 K) 和 120 kg (120 K) 鲜叶。评估了干茶叶和茶汤的总多酚含量（TPC）和抗氧化活性（FRAP 和 DPPH）。较大系统（120 K 和 60 K）加工的干茶叶的 TPC、FRAP 和 DPPH 值显着高于较小系统（15 K）加工的值。相比之下，系统规模较大时，部分叶片未完全卷起，在加工过程中未受到机械损坏。这些不完整的加工条件导致热水中提取的多酚显着减少，这可能会影响绿茶茶饮的健康益处。这项研究表明，可能存在一个考虑经济效益和健康效益之间平衡的最佳系统规模，涉及生产质量/数量的优化。 实际应用收获后，日本绿茶叶使用分批加工系统逐渐干燥。加工系统规模永久固定为一批规模，根据产地情况和茶叶生产需求选择。然而，茶叶生产商凭经验意识到最终茶叶产品的质量变化取决于系统规模。在本研究中，研究了生产系统规模对绿茶功能特性的影响。结果表明，通过较大系统规模加工的干茶叶的热水提取物往往比通过较小系统加工的干茶叶的热水提取物具有更少的功能特性。这是由于较大的生产系统加工的茶叶的碾压条件相对不完整。这些差异影响绿茶叶化学成分的保存性和可提取性。我们的研究结果提供了有关加工条件的有用信息，以获得更好的功能性绿茶浸剂。
Dried green tea leaves (Sencha) were manufactured using various scale manufacturing systems, which processed batch‐wise for 15 kg (15 K), 60 kg (60 K), and 120 kg (120 K) fresh leaves. Total polyphenol content (TPC) and antioxidant activity (FRAP and DPPH) of dried tea leaves and infusions were evaluated. The values of TPC, FRAP, and DPPH of dried tea leaves processed by the larger systems (120 K and 60 K) were significantly higher than the values by the smaller system (15 K). In contrast, with the larger system scale, some of the leaves were not fully rolled and were not mechanically damaged during processing. These incomplete processing conditions led to the extraction of significantly fewer polyphenols in hot water, which might influence the health benefits of green tea infusions. This study indicated that there could be an optimal system scale that considers the balance between economic and health benefits, involving the optimization of production quality/amount.Practical ApplicationsAfter harvest, Japanese green tea leaves are gradually dried using batch‐wise processing systems. The processing system scale is permanently fixed by the size of one batch, which is selected according to the circumstances of the production area and demand for tea production. However, tea leaf producers have experientially been aware of the quality variations in the final tea products, depending on the system scale. In this study, the impact of the scale of the manufacturing system on the functional properties of green tea was investigated. The results revealed that the hot water extract of dried tea leaves processed by a larger system scale tended to have less functional properties than those by a smaller system. This was due to the comparatively incomplete rolling conditions of tea leaves processed by larger manufacturing systems. These differences influence the preservability and extractability of the chemical components of the green tea leaves. Our findings provide beneficial information regarding processing conditions for better functional green tea infusions.