| Autor: |
Rui XIA, Geng ZHONG, Tian LI, Wanfu YANG, Yuge GAO |
| Jazyk: |
čínština |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 43, Iss 15, Pp 89-97 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2021100243 |
| Popis: |
The effects of electrolyzing water-cooled green tea with negative redox potential on the quality of tea soup was studied by comparing the bottled natural water-cooled green tea and conventional hot bubble green tea, in order to provide a new choice for the processing water of cold bubble green tea with high content of active ingredient and strong antioxidant activity. Electrolyzing drinking water by adjusting the electrolysis time to generate electrolytic water samples 1 and 2 with different negative redox potentials. The basic physicochemical indexes, main active ingredient, antioxidant activity, sensory quality and aroma components of electrolyzed water with negative redox potential, bottled natural water-cooled green tea and conventional hot bubble green tea were determined and compared by UV spectrophotometry, high performance liquid chromatography, headspace solid-phase microextraction and gas chromatography-mass spectrometry. The results showed that the pH of electrolytic water-cooled green tea soup was weak alkaline, the redox potential was negative, the content of soluble solids and the extraction rate of tea soup were significantly higher than those of bottled natural water-cooled green tea (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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