陶梦婷,张 瑾,杨梦莹,卞志强,王 滔.3种安徽名茶功能性成分浸出条件及茶渣资源化研究[J].食品安全质量检测学报,2020,11(2):368-374
3种安徽名茶功能性成分浸出条件及茶渣资源化研究
Study on extraction conditions of functional ingredients of 3 famous Anhui teas and residue of tea residues
投稿时间:2019-09-08  修订日期:2020-01-07
DOI:
中文关键词:  茶叶  浸泡条件  自由基  茶渣  吸附  炭化
英文关键词:tea  soaking condition  free radical  tea residue  adsorption  carbonization
基金项目:国家自然科学基金(No.21677001), 安徽省自然科学基金(No.1708085MB50), 安徽省质量工程项目(No.2016jyxm0214), 大学生创新训练项目
作者单位
陶梦婷 安徽建筑大学环境与能源工程学院, 安徽省水污染控制与废水资源化重点实验室 
张 瑾 安徽建筑大学环境与能源工程学院, 安徽省水污染控制与废水资源化重点实验室 
杨梦莹 安徽建筑大学环境与能源工程学院, 安徽省水污染控制与废水资源化重点实验室 
卞志强 安徽建筑大学环境与能源工程学院, 安徽省水污染控制与废水资源化重点实验室 
王 滔 安徽建筑大学环境与能源工程学院, 安徽省水污染控制与废水资源化重点实验室 
AuthorInstitution
TAO Meng-Ting Key Laboratory of Water Pollution Control and Wastewater Resource of Anhui Province, College of Environment and Energy Engineering, Anhui Jianzhu University 
ZHANG Jin Key Laboratory of Water Pollution Control and Wastewater Resource of Anhui Province, College of Environment and Energy Engineering, Anhui Jianzhu University 
YANG Meng-Ying Key Laboratory of Water Pollution Control and Wastewater Resource of Anhui Province, College of Environment and Energy Engineering, Anhui Jianzhu University 
BIAN Zhi-Qiang Key Laboratory of Water Pollution Control and Wastewater Resource of Anhui Province, College of Environment and Energy Engineering, Anhui Jianzhu University 
WANG Tao Key Laboratory of Water Pollution Control and Wastewater Resource of Anhui Province, College of Environment and Energy Engineering, Anhui Jianzhu University 
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中文摘要:
      目的 探究不同浸泡条件对茶叶功能性成分浸出量和茶水自由基清除能力的影响及实现茶渣资源化。方法 选取安徽3种特色茶叶(祁门红茶、黄山毛峰、六安瓜片)作为研究对象, 采用紫外分光光度法分别测定在不同浸泡条件下(5、10、30、60、120 min、60、75、90、100 °C、一浸液、二浸液、三浸液)茶叶中功能性成分茶多酚、茶氨酸、茶多糖的浸出情况以及茶水对自由基的清除效果, 并考察了浸泡后的茶渣对甲醛和重金属铬(Cr)的吸附效果, 以及茶渣炭化后对吸附作用的影响。结果 3种茶叶的3种功能性成分浸出率都随时间和温度的增加而增大, 随浸泡次数的增加而减小, 而茶汤自由基清除能力受浸泡时间和浸泡温度的影响不大, 但随浸泡次数增大而减小。黄山毛峰和六安瓜片的有效成分浸出率及自由基清除能力都大于祁门红茶; 茶渣对甲醛和Cr均有一定的吸附作用, 红茶渣对甲醛的吸附率较另外2种茶渣略低, 但对于Cr, 红茶渣吸附能力明显强于黄山毛峰和六安瓜片; 炭化的茶渣对甲醛和Cr的最大吸附能力较炭化前增强了0%~50%, 且茶渣的吸附平衡时间明显缩短, 但茶叶种类对炭化后茶渣的吸附能力没有明显影响。结论 温度、时间和浸泡次数均会影响茶叶功能性成分浸出量和茶水的自由基清除能力, 可利用茶渣的吸附功能实现其资源化, 而茶渣炭化可提高其作为吸附剂的使用价值。
英文摘要:
      Objective To explore the effects of different soaking conditions on the leaching amount of tea functional ingredients and the ability to scavenge free radicals in tea water and realize the tea residue resource. Methods The 3 famous teas (Keemun black tea, Huangshan Maofeng tea and Lu’an GuaPian) in Anhui province were selected as the research objects. Ultraviolet spectrophotometry was used to determine the leaching of the functional components tea polyphenols, theanine, and tea polysaccharides in tea and the scavenging effect of tea on free radicals under different soaking conditions (5, 10, 30, 60, 120 min, 60, 75, 90, 100 °C, first lixiviating solution, second lixiviating solution and third lixiviating solution) and the adsorption effect of soaking tea residue on formaldehyde and heavy metal chromium (Cr) and the effect of carbonization of tea residue on adsorption were also explored. Results The leaching rate of the three functional ingredients of the three teas all increased with time and temperature, and decreased with the increase in the number of soaks. However, the free radical scavenging ability of tea soup was not greatly affected by soaking time and soaking temperature, but decreases with the increase of soaking times. The effective ingredient leaching rate and free radical scavenging ability of Huangshan Maofeng and Lu’an GuaPian were greater than those of Keemun black tea. Tea residue had certain adsorption effects on formaldehyde and Cr. The adsorption rate of black tea residue on formaldehyde was slightly lower than the other 2 kinds of tea residue. But for Cr, the adsorption capacity of black tea residue was obviously stronger than Huangshan Maofeng and Lu’an GuaPian. The maximum adsorption capacity of carbonized tea residue for formaldehyde and Cr was increased by 0%-50% compared with that before carbonization, and the adsorption equilibrium time of tea residue was significantly shortened, but the type of tea had no significant effect on the adsorption capacity of tea residue after carbonization. Conclusion Temperature, time, and number of soaks all affect the amount of tea functional ingredients and the free radical scavenging ability of tea. Tea residue can be utilized to realize its resource utilization, and tea residue carbonization can increase its use value as an adsorbent.
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