文档介绍：茶叶科学 2006,26(2):102-107
Journal ofTeaJournal Science
茶叶多糖食品功能性研究
李雷,汪东风,周小玲,丁庆波
( 266003;(上海)有限公司上海 201826)
摘要:分离制备出了含量分别为 %和 %的茶多糖:TPSI和 TPsⅡ,并对它们的溶解性、起泡性、泡
沫的持久性、吸油性、吸湿性能、保湿性能和表观粘度进行了研究。结果表明它们能溶于水,不能溶于高浓度
的有机溶剂,随着纯度的提高,溶解性能降低;它们还具有吸油性、起泡性和泡持性,在湿润和干燥的环境中
具有吸湿和保湿性能,纯度的提高增强了茶多糖的表观粘度,TPSII的粘度是 TPSI的4倍。
关键词:茶叶多糖;食品功能性;糖尿病;保健品
中图分类号:$;Q539 文献标识码:A 文章编号:1000—369x(2006)02-102—06
Studyon Food Functionality Teaof harides
LI Lei,WANG LI Dong—feng ,ZHOU Xiao—ling,DING Qing—bo2
( Science& EngineeringOcean China,QingdaoUniversityof 266003,China;& AppliedScience,Nestl6
R& Center 201826,China)
Abstract:Twocontents hafides,TPStea of andTPSI II,whose %separatelycontent is and %,
were ex~acted from tea,and its food functionalities,such as solubility,capacities of oil absorption,moisture
absorptionand retention,frothing,froth maintenance andapparent viscosity, showed that
TPShigh concentration,anicsolvents I waterandnotin TPS coulddissolve II hadthey capacities
of oil of and frothmaintenance aswell ascapacities ofmoisture absorptionand retentionhumid in
anddry theincreasing contentof haddesof TPS,apparentin viscosity TPSof increased;
and viscosity of TPSof andviscosity 1 wasmuchastimesTPSfoUr of I