该文以板栗和茶多酚为主要原料研制茶多酚板栗汁,旨在探究茶多酚对混浊型板栗汁的稳定性和对板栗淀粉消化特性的影响。通过在板栗汁中加入没食子酸乙酯(ethyl gallate, EG)、表没食子儿茶素没食子酸酯(epigallocatechin gallate, EGCG)、表儿茶素没食子酸酯(epicatechin gallate, ECG)、表没食子儿茶素(epigallocatechin, EGC)、表儿茶素(epicatechin, EC)和混合茶多酚,发现5种单体茶多酚对稳定性影响最小的添加质量浓度均为0.8 mg/mL;单体EC对板栗汁的稳定性影响最小,混合茶多酚最容易导致板栗汁不稳定。板栗汁的流变学分析表明,茶多酚可通过分子间力使板栗汁中的淀粉颗粒聚集,导致板栗汁黏度降低,从而容易发生沉降。加入茶多酚会使板栗汁的消化受到抑制,其中加入EG和EGCG的板栗汁抑制效果较好。根据透光率、沉降体积和体外消化试验的结果可以发现茶多酚的加入会对板栗汁的稳定性和板栗淀粉的消化特性产生影响,可为茶多酚板栗汁复合饮料的研制提供参考。
关键词：
板栗汁; 茶多酚; 稳定性; 抗沉; 消化
In this paper, chestnut and tea polyphenols were used as the main raw materials to develop tea polyphenol chestnut juice, aiming to explore the stability of tea polyphenols on the stability of cloudy chestnut juice and the digestive characteristics of chestnut starch.By adding ethyl gallate (EG), epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epigallocatechin (EGC), epicatechin (EC), and mixed tea polyphenols to chestnut juice, it was found that the concentration of the five monomeric tea polyphenols with the least impact on the stability was 0.8 mg/mL.Tea polyphenols EC had the least impact on the stability of chestnut juice.Adding mixed tea polyphenols was most likely to cause instability in chestnut juice.The rheology analysis of chestnut juice showed that tea polyphenols could aggregate the starch particles in the juice through intermolecular force, leading to the reduction of the viscosity of chestnut juice and easy sedimentation.The addition of tea polyphenols would inhibit the digestion of chestnut juice, among which the addition of EG and EGCG chestnut juice had a better inhibition effect.According to the results of light transmittance, sedimentation accumulation, and in vitro digestion tests, it could be found that the addition of tea polyphenols would have an impact on the stability of chestnut juice and the digestive properties of chestnut starch.It provides a new research direction for the development of a tea polyphenol chestnut juice compound drink.
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