茶饮料色泽劣变及护色技术研究进展

茶饮料滋味独特、文化底蕴深厚且营养成分丰富,广受消费者的青睐,是世界上仅次于水的第二大饮料。汤色是评价茶饮料品质好坏的重要指标。不同类型的茶饮料呈现出不同的色泽,茶汤色泽的呈现是茶汤中各种物质综合作用的结果,这些物质主要包括儿茶素类、黄酮醇及其苷类以及花青素等,除此之外还有一些脂溶性色素。茶汤色泽劣变主要是由于这些物质易受茶饮料加工与贮藏条件的影响,从而发生一系列反应生成有色物质,致使茶汤变黄、变红、变褐。茶饮料色泽的劣变是制约该产业发展的主要瓶颈之一。本文从茶饮料中主要呈色物质及其在加工贮藏过程中的变化规律入手,对茶饮料色泽劣变机理和护色技术进行概括总结,旨在为茶饮料护色技术研发提供理论参考。

Research progress of color substances,color degradation mechanism and color protection technology for tea beverages

Tea beverages are the second largest beverage in the world and widely favored by consumers.The color of tea infusion is an important indicator to evaluate the quality of tea beverages.Different types of tea beverages show different colors.The color of tea infusion is determined by various substances in the tea soup,such as catechins,flavonols and their glycosides,anthocyanins and some lipid-soluble pigments,etc.And these substances will generate colored substances under improper processing and storage conditions,finally causing in the yellowing,reddening and browning of tea infusion.The color deterioration of tea beverages is one of the main problems that restrict the development of this industry.This article introduced the main color substances and their changing rules during tea beverages’processing and storage,and summarized the mechanism of tea beverage color deterioration and color protection technology,in order to provide theoretical reference for the in-depth study for color protection technology of tea beverages.