微波对茶多酚结构及其儿茶素组成的影响

Studies on the Microwave Effect on the Tea-polyphenol's Structure and its Catechin Composition

以茶叶为原料,研究了微波对茶多酚结构及其儿茶素的影响,结果表明,微波短时处理茶叶,茶多酚的化学结构无明显变化,但其主要成分———儿茶素的组成发生了变化。EGCG(表没食子儿茶素没食子酸酯)和ECG(表儿茶素没食子酸酯)两种组分有所下降,下降率分别达3.5%和3.4%,并出现GCG(没食子儿茶素没食子酸酯),增加量达5.2%,但与用沸水提取0.5h相比,儿茶素组分变化幅度小。

Using green tea as raw material,the effect of microwave treatment on tea-polyphenol's structure and its catechin composition was studied.The result showed that green tea was treated by microwave in a relative short time,the chemical structure of TP was changed little,but ist main constituent catechin composition was changed.There was a slight decrease in the two compositions of EGCG and ECG in the amount of 3.5 percent and 3.4 percent respectively.GCG appeared and the increased was 5.2 percent.But in comparison with boiling-water extraction in 0.5h,the degree of the change in the composition of catechin was lower.