β-环糊精应用对绿茶饮料品质及贮藏稳定性影响的研究

he effects of supplement of β-cyclodextrin (β-CD) were investigated during the extraction and storage procedures of green tea. Tea polyphenols, proteins content and sensory evaluation were referred as the main indicators and HPLC, SPME-GC/MS was used for characterisation of catechins ((-)-Epigallocatechin EGC, (-)-Epicatechin EC, (-)-Epigallocatechin gallate EGCG, (-)-Epicatechin gallate ECG), caffeine and volatile components. Under these conditions, the addition of β-CD at a concentration of 0.2% was preferred and resulted in an effective reduction of evaporation of volatile components, with an effective benefit of eliminating bad odor. The storage stability study demonstrated an attenuated loss of EGCG in the green tea supplemented with β-CD. Of note, 0.2% β-CD exerted one-fold higher retention of EGCG in comparison of non β-CD treated group after 8 weeks storage, with little effects towards other catechins and caffeine.