环境因子对不同茶制品主要品质成分变化的影响及货架期初探

Influence of Environmental Factors on the Main Quality Components of Tea Products and Preliminary Study on Shelf Life

为明确不同贮藏条件对茶制品内含成分的影响,并初步预测产品的货架期。针对影响茶及其制品品质变化的主要环境因素,研究了水分、温度和光照因子对速溶红茶、速溶绿茶、茶黄素、茶多酚茶制品贮藏过程中内含成分包括水分、茶多酚、儿茶素、咖啡碱等含量变化的影响,采用加速货架期测试(ASLT)法预测不同茶制品贮藏理论货架期。结果表明:光照条件能够加剧速溶红茶中茶多酚的氧化降解,不利于多酚类物质保留;茶多酚样品中,多酚与儿茶素含量随时间的变化表现出了相同趋势;速溶绿茶在高湿贮藏条件下含水量增加明显,贮藏5d及10d时,含水量相比贮藏前分别增加了6.7倍和9.6倍;与贮藏初期相比,速溶红茶在光照贮藏10d后茶多酚含量降低23%。ASLT初步试验表明,20℃贮藏条件下,速溶红茶和速溶绿茶样品的货架期为27个月,茶黄素及茶多酚样品货架期为13.5个月。本试验能够为特定类型茶制品贮藏环境因素的控制提供一定的理论参考和借鉴。

In order to clarify the impact of different storage conditions on the chemical contents of tea products, and preliminarily estimate the shelf life. According to the main environmental factors that affect the quality of tea and its products, the effects of moisture, temperature and light factors on the changes of chemical contents including water,tea polyphenols, catechins and caffeine in instant green tea, instant black tea, theaflavins and tea polyphenols tea products during storage were studied. And accelerated shelf life test(ASLT) was used to predict the theoretical shelf life of different tea products. The results showed that light conditions could exacerbate the oxidative degradation of tea polyphenols in instant black tea, which is not conducive to the retention of polyphenols. For the samples of tea polyphenols, the content change of polyphenols and catechins showed the same trend with time. The moisture content of instant green tea significantly increased at high humidity, and increased by 6.7 times and 9.6 times respectively than before storage after 5 and 10 days of storage. Compared with the early storage, the tea polyphenols content of instant black tea decreased by 23% after 10 days of light storage. Preliminary ASLT tests showed that shelf life of instant black tea and instant green tea was 27 months and that of theaflavins and tea polyphenols tea products was 13.5 months at 20 ℃. Which could provide a theoretical reference for the control of environmental factors of specific types of tea products during storage.