包装方式对颗粒形绿茶贮藏品质和抗氧化活性的影响_苏小琴.pdf

第 14 卷 第 11 期 食 品 安 全 质 量 检 测 学 报 Vol.14 No.11 2023 年 6 月 Journal of Food Safety and Quality Jun.,2023 基金项目:浙江省农业推广协同项目(2022XTTGCY03-04)、浙江省“三农九方”科技协作计划项目(2022SNJF38)Fund:Supported by the Zhejiang Agricultural Extension Cooperation Project(2022XTTGCY03-04),and the Zhejiang Province“Three Rural and Nine Party”Science and Technology Cooperation Plan Project(2022SNJF38)*通信作者:杨秀芳,研究员,主要研究方向为茶叶品质化学、质量安全与标准化及茶叶深加工技术研究。E-mail:*Corresponding author:YANG Xiu-Fang,Professor,Hangzhou Tea Research Institute,All China Federation of Supply and Marketing Cooperatives,Hangzhou 310016,China.E-mail:teatesting 包装方式对颗粒形绿茶贮藏品质和 抗氧化活性的影响 苏小琴1,2,左小博1,2,黄伟红3,陆德彪3,孔俊豪1,2,刁春华1,2,杨秀芳1,2*(1.中华全国供销合作总社杭州茶叶研究所,杭州 310016;2.浙江省茶资源跨界应用技术重点实验室,杭州 310016;3.浙江省农业技术推广中心,杭州 311103)摘摘 要要:目的目的 探索不同包装方式对颗粒形绿茶贮藏品质和抗氧化活性的影响。方法方法 本研究将颗粒形绿茶分别采用单一铝箔包装和脱氧剂包装,在温度(151)、相对湿度 65%下贮藏 24 个月,采用高效液相色谱法、感官审评方法和色差分析法,研究贮藏过程中风味成分和抗氧化活性的动态变化。结果结果 与第 0 月比,两种包装方式颗粒形绿茶含水量整体呈上升趋势(P0.05),单一铝箔包装颗粒形绿茶贮藏 6 个月咖啡碱含量显著下降(P0.05),贮藏 9 个月非酯型儿茶素含量显著下降(P0.05),贮藏 12 个月茶多酚、酯型儿茶素和儿茶素类总量显著下降(P0.05)。贮藏第 24 个月,单一铝箔和脱氧包装颗粒形绿茶茶汤 L 分别为 93.88 和 94.49,a 分别为-2.25 和-2.43,b 分别为 14.14 和 13.75,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率分别为 48.96%和 60.87%。相关性结果表明,不同包装方式颗粒形绿茶的 DPPH 自由基清除率与b/a、茶多酚、表儿茶素含量呈极显著正相关(P0.01)。感官审评表明,采用脱氧包装的颗粒形绿茶的汤色、滋味和感官总分始终高于单一铝箔包装。结论结论 相较于单一铝箔包装,采用脱氧包装更有利于保持颗粒形绿茶贮藏品质,从而延长颗粒形绿茶货架期。本研究为颗粒形绿茶贮藏品质控制提供了理论依据和技术指导。关键词关键词:颗粒形绿茶;包装方式;贮藏品质;抗氧化活性 Effects of packaging methods on storage quality and antioxidant activity of granular green tea SU Xiao-Qin1,2,ZUO Xiao-Bo1,2,HUANG Wei-Hong3,LU De-Biao3,KONG Jun-Hao1,2,DIAO Chun-Hua1,2,YANG Xiu-Fang1,2*(1.Hangzhou Tea Research Institute,All China Federation of Supply and Marketing Cooperatives,Hangzhou 310016,China;2.Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resource,Hangzhou 310016,China;3.Zhejiang Agricultural Technology Extension Center,Hangzhou 311103,China)ABSTRACT:Objective To explore the effects of different packaging on quality and antioxidant activity of granular green tea during storage.Methods The granular green tea were packaged by single aluminum foil and de-oxygen,respectively,and stored at temperature of(151)and relative humidity of 65%for 24 months.Then the DOI:10.19812/ki.jfsq11-5956/ts.2023.11.027294 食品安全质量检测学报 第 14 卷 dynamic changes of flavor components and antioxidant activity were investigated by high performance liquid chromatography,sensory evaluation method and color difference analysis during storage.Results Compared to the 0th month,the moisture content of granular green tea in both packaging methods showed an overall upward trend.The caffeine content of granular green tea in a single aluminum foil packaging decreased significantly after 6 months of storage(P0.05),the content of non-ester catechin decreased significantly after 9 months of storage(P0.05),and the total amount of tea polyphenols,ester catechin and catechin decreased significantly after 12 months of storage(P0.05).At the 24th month of storage,the L of single aluminum foil and deoxygenated packaged granular green tea soup were 93.88 and 94.49,respectively,a was-2.25 and-2.43,b was 14.14 and 13.75,respectively.The free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl(DPPH)were 48.96%and 60.87%,respectively.The correlation results showed that the DPPH free radical scavenging rate of granular green tea with different packaging methods was significantly positively correlated with the content of b/a,tea polyphenols,and epicatechin(P0.01).Sensory evaluation showed that the soup color,taste,and total sensory scores of granular green tea packaged with deoxygenation were consistently higher than those of single aluminum foil packaging.Conclusion Compared to a single aluminum foil packaging,using deoxygenated packaging is more conducive to maintaining the storage quality of granular green tea,thereby extending the shelf life of granular green tea.This study provides theoretical basis and technical guidance for quality control of granular green tea during storage.KEY WORDS:granular green tea;packaging method;storage quality;antioxidant activity 0 引 言 绿茶作为我国生产量与消费量最高的茶类,以其鲜爽的品质和优异的健康功效,深受国内外消费者喜爱13。2022 年,我国绿茶产量绿茶产量 185.38 万 t,中国绿茶内销量 131.10万t,其中出口31.29 万t。颗粒形绿茶是我国绿茶的重要品类,主要包括内销颗粒形名优绿茶和外销大宗珠茶。优质颗粒形绿茶具有外形圆结、色泽绿润、香高味浓、汤色清亮、叶底绿明等显著特征,如羊岩勾青、平水日铸、涌溪火青等品类4。新鲜绿茶富含多酚类化合物5,尤其是表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)和表儿茶素没食子酸酯(epicatechin gallate,ECG)等成分,因而具有抗氧化67、抗癌89、防龋齿1011、防治心血管疾病1213等潜在功能,其中抗氧化被公认为是绿茶的核心功效。包装是茶叶贮藏保鲜不可分割的部分,直接影响茶叶新鲜程度和保质期14。目前,茶叶包装多采用高密度聚乙烯、聚丙烯等与低密度聚乙烯薄膜复合形成的多层复合材料,尤其是铝箔复合材料,具有良好的阻氧性、阻湿性、保香性和避光性,被广泛应用于各类型茶叶包装。已有研究者开展了铝箔袋、牛皮纸袋、玉米纤维袋、马口铁罐+铝箔等不同包装材料对茶叶贮藏品质影响研究,结果显示多层复合材料更有利于贮藏中茶叶品质稳定性的保持1516。包装方式是茶叶保质保鲜的重要措施,主要包括真空包装技术、抽气充氮包装技术、脱氧包装技术等1718。其中,脱氧包装通过包装容器内加入脱氧剂,维持包装内的“低氧”状态,具有所需设备简单、操作方便、高效、使用灵活等优点,在食品保鲜领域被广泛使用1921。氧化反应是绿茶在贮藏和运输过程中出现产品风味降低和营养成分流失的根本原因。目前,国内外研究者主要开展温度、湿度、氧气和光照等环境因子对绿茶贮藏过程中主要化学成分如茶多酚(tea polyphenols,TP)、氨基酸、维生素 C、脂类、叶绿素等的影响及其变化规律研究2225。赵熙等26研究了保靖黄金茶绿茶在贮藏期间主要生化成分、抗氧化活性的变化及相关性。然而,针对包装方式对绿茶贮藏品质和