Reduction Mechanism of the Astringent Taste of Green Tea Catechins with Water-soluble Polysaccharides

水溶性多糖降低绿茶儿茶素涩味的机理

• 批准号: 19500674
• 负责人: HAYASHI Nobuyuki
• 金额: $ 2.91万
• 依托单位: National Agricultural Research Organization
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2007
• 资助国家: 日本
• 起止时间: 2007 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-19500674/
• 关键词: カテキン類; 渋味抑制; 水溶性多糖類; 味覚センサー; 多糖類; 緑茶; 渋味

In order to elucidate reduction mechanism of the astringent taste of green tea catechins with water-soluble polysaccharides, macromolecule content was investigated in the groups of the green tea infusions estimated to have different astringent intensities by a taste sensor in spite of the similar concentrations of catechins. It was revealed that the tea samples with the less astringent intensities did not necessarily contain the more water-soluble macromolecules (polysaccharides). In addition, the reduction effect on the astringent taste of epigallocatechin gallte (EGCg) with various water-soluble polysaccharides was examined. It was suggested that pectin (or galactomannan) and arabinogalactan had reducing actions for the stimulating astringent taste and the astringent aftertaste, respectively.

为了阐明水溶性多糖降低绿茶儿茶素涩味的机制，尽管儿茶素浓度相似，但通过味觉传感器估计具有不同涩味强度的绿茶浸液组中的大分子含量进行了研究。结果表明，涩味强度较低的茶样不一定含有较多的水溶性大分子（多糖）。此外，还研究了各种水溶性多糖对表没食子儿茶素没食子酸酯（EGCg）涩味的降低效果。表明果胶(或半乳甘露聚糖)和阿拉伯半乳聚糖分别具有减少刺激涩味和涩味后味的作用。