DOC《β-环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究》

β-环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究 I萍1,饶铃2,张晓鸣1**1.

51.5State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu;

China Haisheng Juice Holdings Co.,Ltd, Xian 710061, Shanxi;

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu江南大学食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122;

陕西海升果业发展股份有限公司,陕西 西安 710061;

江南大学食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122214122;

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21412215061505051;

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1392151561615061505051;

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13921515616江苏省无锡市蠡湖大道1800号江南大学涓苑83-320室;

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江苏省无锡市蠡湖大道1800号江南大学食品学院cpzxd@yahoo.cn;

rocky.rao@chinahaisheng.com;

xmzhang@jiangnan.edu.cnI萍(1986- ),女,硕士研究生,食品化学;

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张晓鸣(1965- ),男,教授,博士,食品化学I萍;

饶铃;

张晓鸣CHU Ping;

RAO Ling;

ZHANG Xiaoming张晓鸣 1.51.51.51.51.51.51.51.51.51.51.51.51*|*期刊*|*尧渝,江和源,袁新跃. 茶多酚的提取制备技术[J]. 中国茶叶,2009(2) :11C13.2*|*期刊*|*Cheng T O. All teas are not created equal The Chinese green tea and cardiovascular health[J]. International Journal of Cardiology 2006(108) :301C3083*|*期刊*|*Ananingsih V. K., Sharma A., Zhou W B. Green tea catechins during food processing and storage:A review on stability and detection[J]. Food Research International, 2011:1-114*|*期刊*|*Bazinet L., Farias M. A., Doyen A., et al. Effect of process unit operations and long-term storage on catechin contents in EGCG-enriched tea drink[J]. Food Research International, 2010(43):1692?1701.5*|*期刊*|*宁静,李健权,朱旗等. β-CD微胶囊技术在茶饮料生产中的应用[J].生产技术,2008(3):40-42.6*|*期刊*|*梅丛笑,方元超,赵晋府. 提高绿茶饮料风味的途径[J]. 饮料工业,2000,3(3):4-8.7*|*期刊*|*梁靖,须海荣,陈利燕. β-CD在绿茶饮料加工中的保香作用研究[J]. 中国茶叶,2003(4):18-19.8*|*期刊*|*林朝赐,张文文,阳春等. β-CD对液体茶饮料品质影响的试验研究[J]. 茶叶科学技术,2005(4):4-8.9*|*期刊*|*廖开珠,陈宏坤. 几种常用食品添加剂在绿茶饮料中的应用研究[J]. 综述与述评,2009,12(12):6-9.10*|*专著*|*方元超,赵晋府. 茶饮料生产技术[M]. 北京:中国科学技术出版社,2001.11*|*期刊*|*different degrees of fermentation by SPME-GC analysis of the characteristic volatile flavour compounds [J]. Food Chemistry, 2008(109): 196-206.12*|*期刊*|*Oh H. I., Hoff J. E., Armstrong S., et al. Hydrophobic interaction in tannin-protein complexes[J]. Journal of Agricultural and Food Chemistry, 1980, 28: 394-398.13*|*期刊*|*Siebert K. J., Lynn P. Y. Haze-active protein and polyphenols in apple juice assessed by turbidimetry[J]. Journal of Food Science, 1997, 62(1): 79-84.14*|*期刊*|*欧阳玉祝,石爱华,陈小东. 茶多酚-β-环糊精包络物抗氧化性研究[J]. 食品与发酵工业,2007, 33(8) :52-54.15*|*学位论文*|*杨意成. 绿茶饮料苦涩味控制技术研究[D]. 杭州:浙江大学,2008.16*|*期刊*|*Kim E. S., Liang Y R, Jin J, et al. Impact of heating on chemical compositions of green tea liquor[J]. Food Chemistry,

2007 (103) :1263?1267.17*|*期刊*|*Chen Z. Y., Zhu Q. Y., Tsang D., et al. Degradation of green tea catechins in tea drinks[J]. Journal of Agricultural and Food Chemistry, 2001(49):477?482.|1|I萍|CHU Ping|江南大学食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122|State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu|I萍(1986- ),女,硕士研究生,食品化学|江苏省无锡市蠡湖大道1800号江南大学涓苑83-320室|214122|cpzxd@yahoo.cn|15061505051|15061505051|2|饶铃|RAO Ling|陕西海升果业发展股份有限公司,陕西 西安 710061|China Haisheng Juice Holdings Co.,Ltd, Xian 710061, Shanxi||||rocky.rao@chinahaisheng.com||*|3|张晓鸣|ZHANG Xiaoming|江南大学食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122|State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu|张晓鸣(1965- ),男,教授,博士,食品化学|江苏省无锡市蠡湖大道1800号江南大学食品学院|214122|xmzhang@jiangnan.edu.cn|13921515616|13921515616β-环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究|Quality and storage stability studies of β-CD application in green tea beverage| (1. 江南大学食品学院,食品科学与技术国家重点实验室,江苏 无锡 214122;