Effect of High-Hydrostatic-Pressure Processing on Catechin Content in Green Tea Leaves
Effect of High-Hydrostatic-Pressure Processing on Catechin Content in Green Tea Leaves
复制标题
高静水压加工对绿茶叶中儿茶素含量的影响
DOI：
10.1080/08957959.2023.2195110
复制
发表时间：
2023
影响因子：
2
通讯作者：
Hsiuming Liu,Shigeaki Ueno &Tetsuya Araki
中科院分区：
文献类型：
--
作者：
友寄 博子 ;阿蘇品 里紗 ;市木 美帆 ;岸田 翔太 ;野坂 瑠璃子 ;西岡 美里 ;山元 涼子 ;白土 英樹;Hsiuming Liu,Shigeaki Ueno &Tetsuya Araki
绿茶儿茶素可以改善人体健康，其在加工过程中的滞留是一个令人担忧的问题。高压热烫是一种既能增加茶叶营养又能增加茶叶风味的非热加工方法。热烫可以保留儿茶素，但会降低营养和风味。我们研究了HHP和热处理对儿茶素保留率的影响。新鲜绿茶在100-800 Mpa加压和/或在40-70℃加热10 分钟，然后储存24 小时。茶儿茶素含量在没有HHP的情况下显著降低，提高了1.5-8.0倍。HHP与儿茶素保留率呈微笑曲线关系，在200和800 Mpa时最高。在40℃~50℃温度范围内，HHP对儿茶素的协同作用明显，而在60℃~80℃温度范围内，HHP对儿茶素的协同作用不明显。在200 Mpa和50℃条件下，儿茶素保留率为88%。我们的结果表明，这种组合是保留茶儿茶素、营养物质和风味的最佳策略。
Green tea catechins can improve human health, and their retention during processing is a concern. High hydrostatic pressure (HHP) blanching is a nonthermal processing that can increase both nutrients and flavor in tea. Thermal blanching retains catechins but decreases nutrients and flavor. We investigated catechin retention potency via HHP and thermal treatment. Fresh green tea leaves were pressurized at 100–800 MPa and/or heated for 10 min at 40°C–70°C and then stored for 24 hours. Tea catechin content was drastically reduced after storage without HHP, which yielded a 1.5–8.0-fold increase. HHP showed a smiling curve relationship with catechin retention, with the highest levels found at 200 and 800 MPa. Synergistic effects of HHP on thermal processing were found at 40°C–50°C but not at 60°C–80°C. Processing at 200 MPa combined with 50°C yielded 88% catechin retention. Our results suggest this combination as an optimal strategy for retaining tea catechins, nutrients, and flavor.