摘要
茶多酚在工业生产过程中或作为抗氧化剂应用于热加工食品时,它的热稳定性是一个急需认真研究的问题。本文从温度、时间、真空度和沸水条件诸方面,对茶多酚的热稳定性进行了研究。结果表明,在85℃以下,真空度小于-0.09Mpa 时,茶多酚热稳定性较好。
Heat stability of Tea Polyphenols(TP)during industrial production or used as a food antioxidant was required to pay extra attentions.In this paper,the effects of temperature,time,vacuum and boiling water on stability of TP were investigated.The results indicated that TP had a perfectly stability when temperature is below 85℃ and vacuum is less than -0.09Mpa.
出处
《合肥学院学报（社会科学版）》
1998年第4期11-13,共3页
Journal of Hefei University:Social Sciences
关键词
茶多酚
热稳定性
抗氧化
Tea Polyphenols
Heat Stability
Antioxidation
