新式现制型奶茶饮品中茶多酚含量的测定

Determination of Content of Tea Polyphenol in New Milk Tea Beverages

参考GB/T 21733-2008的方法,本研究对市售新式现制型奶茶中茶多酚的含量进行测定,并对奶茶的分离沉淀加以改进与对比,发现采用5%乙酸+95%乙醇共同作用可以使奶茶体系达到更好的分层效果,使奶茶饮品中茶多酚的测定更加方便准确。同时,对市面上30种含乳奶茶饮品和30种不含乳茶饮品的茶多酚含量进行比较,发现传统的珍珠奶茶及港式奶茶的茶多酚含量较高,以水果和小料为主的水果茶的茶多酚含量较低。通过对比不同的茶饮品茶多酚含量,为消费者选择不同的茶饮料提供了一定的参考意义。

Referring to the method of GB/T 21733-2008,the content of tea polyphenols in the new milk tea beverages was determined,and the separation and precipitation of milk tea were improved and compared.It was found that the combined action of 5% acetic acid and 95% ethanol could make the milk tea system to achieve a better layering effect,which made the determination of tea polyphenols in milk tea beverages more convenient and accurate.At the same time,the tea polyphenol content of 30 milk tea beverages with milk and 30 milk tea beverages without milk were measured and compared.It was found that the content of tea polyphenols in traditional pearl milk tea and HongKong-style milk tea was higher.The content of tea polyphenols in the main fruit tea was low.By comparing the content of tea polyphenols in different tea beverages,a certain reference was provided for consumers to choose different tea beverages.