单宁酶及协同物质对绿茶饮料稳定性的影响

Study on the Tannase Against Precipitation of Green Tea Drink

研究了不同剂量的单宁酶对绿茶饮料防沉淀的作用并用HPLC分析了经单宁酶处理后茶汤中酯型儿茶素的变化,同时分别对β-环状糊精、果胶酶、木瓜蛋白酶、葡萄糖氧化酶与单宁酶协同抗沉淀作用进行了研究。结果表明,单宁酶最佳作用剂量为4.0U/g;在一定范围内,随着酶剂量的增加,茶汤中酯型儿茶素的总量在不断减少,茶汤的透光率随着酯型儿茶素的减少在不断增大;β-环状糊精、果胶酶、木瓜蛋白酶与单宁酶协同抗沉淀效果达显著水平,葡萄糖氧化酶与单宁酶协同抗沉淀有效果且差异性达到极显著水平。

Adopting HPLC to analyze the change of Catechins in the tea soup processed by Tannase .The result shows that the optimal effecting dose of Tannase is 4.0U/g and the total Catechins of tea soup goes down and the light transmittance increases constantly, along with the increase of enzyme unit and effecting time. Research was also carried out on the collaboration of β-CD, pectinase, papain and COD with Tannase to tea soup respectively. The result shows that β-CD, pectinase and papain are effectively collaborate in preventing precipitates. The effect of Glucose oxidase does not reach the noticeable standard.