朝鲜蓟副产物超微粉强化茶饮料的功能性成分研究
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(1.中国农业大学食品科学与营养工程学院 北京 100083;2.香飘飘食品股份有限公司 浙江湖州 310042)

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范卓妍(1993—),女,博士生

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Studies on Functional Components of Milky Green Tea Added with Ultrafine Powder of Artichoke By-products
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(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;2.Xiangpiaopiao Food Co.,Ltd.,Huzhou 310042,Zhejiang)

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    摘要:

    以抹茶奶茶为对照,添加15%的朝鲜蓟茎叶副产物超微粉开发营养强化奶茶,并分析其功能性成分组成及含量。采用高效液相色谱-三重四极杆串联质谱技术(HPLC-QqQ-MS/MS)和气相色谱-质谱联用技术(GC-MS)分别对奶茶中的功能多酚和萜类化合物进行定性与定量分析。结果表明,添加朝鲜蓟茎叶副产物超微粉后,显著增加了奶茶中17种多酚化合物的含量,其中包括12种酚酸类化合物和5种黄酮类化合物(P<0.05);朝鲜蓟茎叶副产物超微粉丰富了奶茶中萜类化合物的种类,并显著提高了奶茶中倍半萜内酯、甾醇及五环三萜等10种萜类化合物的含量(P<0.05)。朝鲜蓟茎叶副产物中富含功能性多酚和萜类化合物,可作为一种良好天然功能性成分来源应用于奶茶产品的开发。

    Abstract:

    The nutritional fortified milky green tea was developed by adding 15% ultrafine powder of artichoke stem and leaf by-products,and its composition and content of functional components were analyzed.The functional polyphenols and terpenoids in milky green tea were qualitatively and quantitatively analyzed by high performance liquid chromatography-triple quadrupole-tandem mass spectrometry (HPLC-QqQ-MS/MS) and gas chromatography-mass spectrometry (GC-MS),respectively.The results showed that the contents of 17 polyphenol compounds in milky green tea were significantly increased by adding ultrafine powder of artichoke stem and leaf(P﹤0.05),including 12 phenolic acids and 5 flavonoids.For terpenoids,the sesquiterpene lactones,sterols and pentacyclic triterpenes were enriched,and the contents of 10 terpenoids in milky green tea was significantly increased(P﹤0.05).The results suggested that the functional polyphenols and terpenoids in the stem and leaf of artichoke were abundant,and the artichoke by-products may be used as a potential source of natural functional ingredients for development of milky tea products.

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范卓妍,班龄尹,黄威,倪元颖,李景明.朝鲜蓟副产物超微粉强化茶饮料的功能性成分研究[J].中国食品学报,2022,22(1):332-341

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  • 收稿日期:2021-01-10
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  • 在线发布日期: 2022-02-11
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