茶多酚素饼贮藏品质研究及货架期预测

立足于传统饮茶向“吃茶”模式的转变,越来越多的烘焙食品与茶结合,将茶多酚加入烘焙食品中研究其对烘焙食品贮藏品质的影响,具有重要的实际应用意义。文章以添加茶多酚的素饼为对象,采用食品保质期加速测试法,研究其在贮藏过程中水分含量、过氧化值、酸价、多酚含量等理化指标的变化,基于Arrhenius模型对反应速率常数和贮藏温度之间的关系进行拟合,确定较优模型,进而对货架期进行预测。结果表明素饼在贮藏过程中随着时间的延长水分含量、多酚含量和感官评分呈现下降趋势,过氧化值和酸价逐渐升高。添加茶多酚能在一定程度上延缓过氧化值和酸价的增长,抑制油脂氧化,延长素饼的贮藏期,25℃下预测货架期为612.46 d。

东风桔柠檬苦素类化合物

从东风桔（Ａｔａｌａｎｔｉａｂｕｘｉｆｏｌｉａ（Ｐｏｉｒ）Ｏｌｉｖ．）根和茎得到一个新的柠檬苦素类化合物。经化学反应和波谱分析，确定其化学结构为６去氧６α乙酰氧基酒饼苦素乙酸酯。

Study on Extraction of Tea Saponin from Camellia oleifera Cake Using Water as Extraction Solvent

This paper studied the effects of liquid-solid ratio, temperature, time and pH value on the extraction rate of tea saponin from the cake of Camellia oleifera seeds by using single factor experiment with the cake of Camellia oleifera seeds as the raw materials, and water as the extraction solvent, and orthogonal test was used to determine the optimal extraction process conditions. The results showed that the extraction ratio of tea saponin could reach up to 95.50% when the liquidsolid ratio was 11：1, extracting temperature of 80 ℃, extraction time of 6 h, and pH value of 9.

那一口甜腻的酥软

糕饼是深受人们喜爱的甜品，它们有的酥有的软，尝起来无一例外的甜，配上酥脆或者软糯的口感，真是一种浪漫的慷慨。