壳聚糖铈配合物树脂对绿茶浸提液稳定性及品质的影响

Effects of resins of Chitosan-Ce(Ⅳ) microspheres on stability and quality of green tea drinks

分别采用静态和动态处理方式研究了壳聚糖铈配合物树脂(RCCM)对绿茶浸提液稳定性的影响。结果显示:RCCM能较好地去除绿茶浸提液中茶多酚和咖啡碱,明显地提高了其稳定性,且对其他营养及香气成分影响不大;动态处理后,氨基酸含量明显增加;动态处理方式优于静态处理。

Both batch experiment and column technique were used to investigate the effect of resins of chitosan-Ce （Ⅳ） microspheres（RCCM） on the stability of green tea drinks.The results showed that the stability of green tea drinks was improved greatly through the absorption of tea polyphennol and caffeine by RCCM. The other main nutrient compositions and aroma components of green tea drinks changed a little.The results of column technique showed that the content of amino acid in green tea drinks was increased. The treatment method of column technique was better than batch experiment.