茶多酚与咖啡碱相互作用对苦丁茶饮料质量的影响

Interacting Effect of Polyphenols and Caffeine on Quality of Kuding Tea Drink

以贵州苦丁茶为研究对象,研究茶多酚与咖啡碱相互作用对苦丁茶饮料质量的影响。结果表明,:在温度85℃,提取时间15 min,水茶比为100,用水提取苦丁茶粉末,茶多酚和咖啡碱的相对提取率分别可达98%和88%以上。经微波处理后,苦丁茶汤中的咖啡碱含量明显降低,产生的缔合浑浊物显著减少,间接说明苦丁茶汤浑浊沉淀的产生与茶汤中茶多酚和咖啡碱的相互作用有关联。当茶多酚质量浓度在1.00 g/L和2.00 g/L时,加入咖啡碱达0.32 g/L以上,两者便会相互作用,形成缔合聚合物,使溶液逐渐变浊,饮料质量下降。这直接证明了苦丁茶饮料浑浊是茶多酚与咖啡碱相互作用的结果。

Guizhou kuding tea was used as an object to study the effect of interaction of polyphenols and caffeine on the quality of kuding tea drink. The result showed that the relative extraction rates of polyphenols and caffeine were respectively over 98 % and 88 % under the condition of 100 of the ratio of water to tea at 85℃ for 15 min.The content of caffeine in tea soup declined obviously after the treatment of microwave and associated polymers reducedsignificantly,which explained an indirect connection between the turbidity and precipitate in kuding tea soup and interaction of polyphenols and caffeine. When polyphenols concentrationswere 1. 00 g /L and 2. 00 g /L,and caffeine amount was more than 0. 32 g /L,interaction started and produced associated polymers to form a turbid solution,which made the drink quality worse. It was directly proved that the turbid solution of kuding tea drink was caused by the interaction between polyphenols and caffeine.