文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

茶多酚对新鲜原果汁保鲜效果的影响

钟艳梅,李耀斌
(嘉应学院生命科学学院,广东梅州 514015)
摘要:将茶多酚添加到苹果汁、橙子汁和雪梨汁这三种常见果汁中,与山梨酸钾、苯甲酸钠比较研究其对新鲜原果汁的保鲜效果。
结果表明,100 mg/kg 的茶多酚与 500 mg/kg 的山梨酸钾防腐效果相当,对酵母菌、大肠杆菌和金黄色葡萄球菌均有明显抑制作用,能
有效保持果汁原有风味并延长保鲜期 7~10 d。三种果汁中,茶多酚对苹果汁的保鲜效果最好,其次是橙子汁,对雪梨汁的保鲜效果则不
明显。
关键词:茶多酚;果汁;保鲜
文章篇号:1673-9078(2011)6-630-633
Preservation Effects of Tea Polyphenols in Fresh Crude Juices
ZHONG Yan-mei, LI Yao-bin
(Department of Biology, Jiaying University, Meizhou 514015, China)
Abstract: Tea polyphenols (TP) was added to three types of juices of apple, orangeade and pear and its preservative effect on the juice was
compared with potassium sorbate and sodium benzoate. Results showed that 100 mg/kg TP had similar presevative effect to 500 mg/kg potassium
sorbate. The flavors of the juices could be held and their shelf-life were lengthened to 7~10 days. In addition, TP had obvious inhibition effect on
yeast, E. coli and i. In those juices, TP showed the highest preservative effects on the apple juices, followed by orangeade juices, and
pear juices.
Key words: tea polyphenols; juices; preservation

茶多酚(Tea Polyphenols)又称茶鞣或茶单宁,是体无毒害,有些甚至能增进食品的风味品质和提高营养
茶叶中多酚类物质的总称,包括黄烷醇类、花色苷类、价值[8]。其中,茶多酚对果汁的色素和维生素类具有
黄酮类、黄酮醇类和酚酸类等,其中以黄烷醇类物质(儿保护作用,能保持果汁饮料的营养价值和产品质量,
茶素)最为重要,是形成茶叶色香味的主要成份之一, 是一类极具发展前景的天然防腐剂。
也是茶叶中有保健功能的主要