【作者】 李华；

【导师】 邓放明； 陈剑虹；

【作者基本信息】 湖南农业大学 ， 食品科学， 2010， 硕士

【摘要】 近年来,食品中有毒有害残留和污染物逐渐受到各界关注,尤其是食品加工过程中产生的有害物成为世界各国的研究热点。2002年4月发现了对人体具有潜在致癌作用的物质——丙烯酰胺,有资料数据显示茶叶中也含有丙烯酰胺,本文主要研究茶叶的加工工艺及主要成分对丙烯酰胺生成的影响,同时研究了抑制丙烯酰胺生成的方法,研究内容如下：1.研究了茶叶加工工艺中的杀青温度及时间、杀青方法对茶叶中丙烯酰胺含量的影响。结论是杀青温度越高,时间越长则茶叶中丙烯酰胺含量就越高,但是如果杀青温度低,杀青的时间长会影响茶叶的感官及品质,经过试验研究得出在240℃杀青8min较为理想,既能降低丙烯酰胺的含量,又能保证茶叶的品质。2.研究了微波杀青、锅式杀青、蒸汽杀青等三种杀青方法对丙烯酰胺含量的影响。最能控制丙烯酰胺含量的杀青方法是微波杀青,其次是蒸汽杀青。在研究加工工艺中,我们还研究了红茶的发酵工艺对茶叶中丙烯酰胺含量的影响,研究数据显示红茶在发酵过程中,丙烯酰胺的含量会随发酵的温度、湿度的增高及时间的延长而呈现上升的趋势。但其生成量远远低于不发酵茶的丙烯酰胺含量。3.研究了茶叶中的不同成分对丙烯酰胺含量的影响。在加工过程中添加不同还原糖、不同氨基酸、不同含量的茶多酚、茶多糖等对茶叶中丙烯酰胺含量的影响。研究数据显示,添加还原糖中的葡萄糖、果糖会促进丙烯酰胺的含量,而蔗糖反而促进了丙烯酰胺的分解；氨基酸、茶多糖的添加都一定程度上促进了丙烯酰胺的生成,而茶多酚因其具有抗氧化性对丙烯酰胺有较强的抑制作用。4.研究了茶叶中丙烯酰胺的抑制方法,主要从茶叶的浸泡预处理及控制茶叶中水分、还原糖、天冬酰胺的量进行探讨研究。研究的结果是用柠檬酸、甘氨酸、NaCl溶液、柠檬酸+甘氨酸溶液等对茶叶进行浸泡处理都可以一定程度上抑制茶叶中丙烯酰胺的生成；同时通过控制茶叶中的水分含量、进行热烫处理和进行天冬酰胺酶处理控制茶叶还原糖和天冬酰胺的量同样可以抑制丙烯酰胺的生成。本章节有待进一步研究的是如何在抑制丙烯酰胺生成的情况下保障茶叶的品质和感官。更多还原

【Abstract】 In recent years,the food which have poisonous and harmful or pollutional residuals have caught more and more people’s attention.Especially,the noxious substance which comes from the food processing has became the hot researching topic all over the world.In April 2002,finding the indirect carcinogenesis substance for people-acrylamide,the tea also contains acrylamide from the study.This article is mainly talk about the effects on the acrylamide from the processing technic of the tea and it’s key component and the method of restrain acrylamide is generated.The results were as follows:1.This article is aim at studying de-enzyme temperature and time and the effect on the content in the tea from the method of filming acrylamide in the tea processing.The conclusion what I have got is that the higher the temperature of filming is and the longer the tea of acrylamide content is higher, but if the filming with low temperature,long time filming will affect the quality of the tea, sensory.The experimental study show that with 240 degrees in 8minutes not only can reduce the content of acrylamide,but also ensure the quality of the tea.2.Studied the effect on the acrylamide content though three de-enzyme methods;microwave de-enzyme,research de-enzyme, steam boiler type de-enzyme.The most effective way to control the content of acrylamide is microwave de-enzyme followed by steam boiler type de-enzyme. In the research of process, we also studied that how the fermentation of black tea effects on the tea acrylamide content, research data showed that black tea in the fermentation, the content of acrylamide are going to increase with increasing fermentation temperature and humidity and the extension of time. But the demand is far below the not fermented tea of acrylamide content.3.Studies in different components of the tea effect on acrylamide content. In the machining process with different proportions of amino acids, reducing sugars, tea polyphenols, tea polysaccharide etc,their effects are different on acrylamide content in the tea. Research data display, add the reducing sugar of glucose, fructose will promote the ptoportion of acrylamide, on the contrary more sugar will promote acrylamide’s decomposition;more or less,the amino acids and tea polysaccharide are help to promote the formation of acrylamide,but tea polyphenol due to its oxidation resistance of acrylamide had a stronger inhibitory effection4.Researching the method of restrain acrylamide generated in the tea, mainly from the soaking pretreatment of the tea and controling of moisture, reducing sugar and aspartic of the tea to study. The results of the study are as follows; withing citric acid, glycine, NaCl solution, citric acid+glycine solution of tea can help to promote acrylamide generate,more or less.At the same time, through controlling the moisture content in the tea,we could do heat treatment and aspartate amide enzyme treatment to control the proportion of reducing sugar and aspartate amide can get the same effection. the further study of this chapter is how to inhibiting acrylamide generate under the condition of the guarantee of quality and sense organ of the tea.更多还原