超高压加工(Ultra High Pressure Processing,UHPP)技术是近年来食品加工领域广泛关注的高新技术之一,在茶叶加工领域的研究和应用还是空白。本研究基于超高压技术新的作用特性展开,以期探明茶鲜叶在超高压作用下的细胞结构、多酚氧化酶活性、细胞色素及主要化学成分的变化,探索超高压技术在茶叶加工中应用的可行性。该研究对于传统茶叶加工技术创新、开发茶叶新产品具有重要的理论意义和参考价值。
主要研究工作和成果有:
1.系统研究了超高压处理对茶鲜叶的细胞结构、多酚氧化酶活性、叶绿素及主要化学成分的影响,结果表明:(1)超高压处理可使茶鲜叶细胞形态发生变化,600MPa压力下,细胞形态溃缩明显,出现细胞液溶出;( 2)在处理温度为37℃,处理时间为10min条件下,经500MPa以上超高压处理的茶鲜叶,多酚氧化酶比活性显著下降;(3)压力为600MPa,保压时间为5min时,茶多酚和游离氨基酸的含量分别占鲜重的9.14%和1.35%,相对含量比对照提高24%和42%;(4)超高压能增加茶鲜叶叶绿素的检出含量,但压力过高和处理时间过长又会造成一定程度的减少。
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【英文摘要】
The ultrahigh pressure processing (UHPP), a new high-tech for food processing, has received considerable attention recently in the field of food processing, while it never be studied in the field of tea processing. Based on its technical characteristics, the changes of cell structure, PPO activity and main chemical composition of fresh tea leaves under the UHPP were studied, the possibility of UHPP used in tea processing was also be investigated in this study. The objectives of this study are to inno...
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