摘要
应用分光光度法研究了绿茶饮料中茶多酚的稳定性,证明添加L-抗坏血酸1.0g/L、半胱氨酸1.0g/L、无水亚硫酸钠0.5g/L,既能在贮存过程中保持绿茶饮料特有的汤色,又能稳定其营养成分茶多酚的含量。
Study on stability of polyphenols of green tea beverages by spectrophotometric analysis, The results show that 1.0g/L L-ascorbic、1.0g/L cysteine and 0.5g/L sodium sulfite could significantly inhibit the degradation of polyphenols and reinforce its stability of green tea beverages. Therefore, it could maintain special color of green tea beverages during storage.
出处
《食品科技》
CAS
北大核心
2004年第5期47-49,共3页
Food Science and Technology
关键词
绿茶饮料
茶多酚
稳定性
green tea beverages
polyphenols
stability
