中国食品添加剂

参考文献

[1]Das P R,Islam M T,Lee S H,et al.UPLC-DAD-QToF/MS analysis of green tea phenolic metabolites in their free,esterified,glycosylated,and cell wall-bound forms by ultrasonication,agitation,and conventional extraction techniques[J].LWT,2020,127:109440.

[2]Ma H,Zhang B W,Hu Y Z,et al.The novel intervention effect of cold green tea beverage on high-fat diet induced obesity in mice[J].Journal of Functional Foods,2020,75:104279.

[3]Zhu J,Cai R T,Tan Y X,et al.Preventive consumption of green tea modifies the gut microbiota and provides persistent protection from high-fat diet-induced obesity[J].Journal of Functional Foods,2020,64:103621.

[4]Zhao G S,Wu X M,Wang W P,et al.Tea drinking alleviates diabetic symptoms via upregulating renal water reabsorption proteins and downregulating renal gluconeogenic enzymes in db/db mice[J].Molecular Nutrition&Food Research,2020,64(24):2000505.

[5]Mahdavi-Roshan M,Salari A,Ghorbani Z,et al.The effects of regular consumption of green or black tea beverage on blood pressure in those with elevated blood pressure or hypertension:A systematic review and meta-analysis[J].Complementary Therapies in Medicine,2020,51:102430.

[6]Fang J,Sureda A,Silva A S,et al.Trends of tea in cardiovascular health and disease:A critical review[J].Trends in Food Science&Technology,2019,88:385-396.

[7]Yoneda Y,Kuramoto N,Kawada K.The role of glutamine in neurogenesis promoted by the green tea amino acid theanine in neural progenitor cells for brain health[J].Neurochemistry International,2019,129:104505.

[8]中华人民共和国国家质量监督检验检疫总局，中国国家标准化管理委员会.茶饮料：GB/T 21733-2008[S].北京：中国标准出版社，2008.

[9]袁海波，邓余良，滑金杰，等.基于C&R决策树的茶饮料用原料茶初筛方法[J].食品科学，2018,39(17):67-72.

[10]罗龙新.国内外茶饮料发展现状和趋势[J].中国茶叶，2019,41(1):14-18.

[11]Zhou B X,Ma C Q,Wu T T,et al.Classification of raw Pu-erh teas with different storage time based on characteristic compounds and effect of storage environment[J].LWT,2020,133:109914.

[12]董方，张群峰，阮建云.超高效液相色谱-三重四级杆串联质谱法测定茶叶中黄酮醇糖苷种类及含量[J].江苏农业学报，2021,37(1):204-212.

[13]Walters N A,de Villiers A,Joubert E,et al.Improved HPLC method for rooibos phenolics targeting changes due to fermentation[J].Journal of Food Composition and Analysis,2017,55:20-29.

[14]Fang Z T,Song C J,Xu H R,et al.Dynamic changes in flavonol glycosides during production of green,yellow,white,oolong and black teas from Camellia sinensis L.(cv.Fudingdabaicha)[J].International Journal of Food Science&Technology,2019,54(2):490-498.

[15]朱博.绿茶茶汤色泽的变化规律及其调控研究[D].合肥：安徽农业大学，2009.

[16]李云飞.绿茶主要化学物质与汤色劣变的相关性研究[D].合肥：安徽农业大学，2012.

[17]Wang L F,Park S C,Chung J O,et al.The compounds contributing to the greenness of green tea[J].Journal of Food Science,2004,69(8):S301-S305.

[18]吕海鹏，张悦，杨停，等.不同产地普洱茶主要化学成分含量的差异分析[J].食品工业科技，2016,37(8):59-64,68.

[19]Shirai,Nobuya.Assay of flavonol contents in tea leaves and infusions[J].日本食品科学工学会誌，2018,65(7):357-362.

[20]赵熙，黄浩，银霞，等.不同原料等级茯砖茶的化学成分及抗氧化活性比较[J].中国茶叶加工，2016(5):39-44,56.

[21]陈勤操，戴伟东，蔺志远，等.代谢组学解析遮阴对茶叶主要品质成分的影响[J].中国农业科学，2019,52(6):1066-1077.

[22]Chen L Y,Wu J Y,Liang J Y.Using chromatography and mass spectrometry to monitor isomerization of catechin in alkaline aqueous with thermal processing[J].Journal of Food Processing and Preservation,2018,42(1):e13365.

[23]王伟伟，陈琳，张建勇，等.茶多酚的特性及其在食品中的应用[J].中国茶叶，2020,42(11):1-7.

[24]Fan F Y,Shi M,Nie Y,et al.Differential behaviors of tea catechins under thermal processing:Formation of nonenzymatic oligomers[J].Food Chemistry,2016,196:347-354.

[25]Dai Q Y,He Y Y,Ho C T,et al.Effect of interaction of epigallocatechin gallate and flavonols on color alteration of simulative green tea infusion after thermal treatment[J].Journal of Food Science and Technology,2017,54(9):2919-2928.

[26]何媛媛.体外模拟EGCG与黄酮醇及其苷类物质的互作对色泽变化的影响[D].合肥：安徽农业大学，2016.

[27]Roberts E A H,Smith R F.The phenolic substances of manufactured tea.IX.-the spectrophotometric evaluation of tea liquors[J].Journal of the Science of Food and Agriculture,1963,14(10):689-700.

[28]Yassin G H,Koek J H,Kuhnert N.Model system-based mechanistic studies of black tea thearubigin formation[J].Food Chemistry,2015,180:272-279.

[29]He H F.Research progress on theaflavins:Efficacy,formation,and preparation[J].Food&Nutrition Research,2017,61(1):1344521.

[30]刘忠英，潘科，沈强，等.茶褐素的组成结构与功能活性研究进展[J].食品工业科技，2017,38(5):396-400.

[31]Kusano R,Matsuo Y,Saito Y,et al.Oxidation mechanism of black tea pigment theaflavin by peroxidase[J].Tetrahedron Letters,2015,56(36):5099-5102.

[32]Liang Y R,Lu J L,Zhang L Y,et al.Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J].Food Chemistry,2003,80(2):283-290.

[33]Roberts E A H,Smith R F.Spectrophotometric measurements of theaflavins and thearubigins in black tea liquors in assessments of quality in teas[J].The Analyst,1961,86(1019):94.

[34]Obanda M,Owuor P O,Mang’oka R,et al.Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour[J].Food Chemistry,2004,85(2):163-173.

[35]杨娟，袁林颖，钟应富，等.工夫红茶色泽与品质相关性研究[J].西南农业学报，2014,27(6):2605-2610.

[36]Giusti M M,Wrolstad R E.Acylated anthocyanins from edible sources and their applications in food systems[J].Biochemical Engineering Journal,2003,14(3):217-225.

[37]庞丹丹，张芬，张亚真，等.茶叶花青素合成、调控及功能的研究进展[J].茶叶科学，2018,38(6):606-614.

[38]Klisurova D,Petrova I,Ognyanov M,et al.Co-pigmentation of black chokeberry(Aronia melanocarpa)anthocyanins with phenolic co-pigments and herbal extracts[J].Food Chemistry,2019,279:162-170.

[39]Chung C,Rojanasasithara T,Mutilangi W,et al.Stabilization of natural colors and nutraceuticals:Inhibition of anthocyanin degradation in model beverages using polyphenols[J].Food Chemistry,2016,212:596-603.

[40]舒娜，汪蓓，欧阳珂，等.绿茶加工中主要脂溶性色素变化及其对茶叶色泽品质的影响[J].食品与发酵工业，2021,47(10):170-177.

[41]Li X L,Jin J J,Sun C J,et al.Simultaneous determination of six main types of lipid-soluble pigments in green tea by visible and near-infrared spectroscopy[J].Food Chemistry,2019,270:236-242.

[42]戴前颖.绿茶提取液沉淀形成和色泽劣变机理及调控技术研究[D].合肥：安徽农业大学，2007.

[43]潘顺顺，陆建良，杨晓丽，等.茶饮料中微量色素物质的HPLC分析方法研究[J].茶叶科学，2007,27(4):343-348.

[44]潘顺顺.绿茶鲜汁饮料色素物质组成及其护绿措施研究[D].杭州：浙江大学，2007.

[45]Donlao N,Ogawa Y.The influence of processing conditions on catechin,caffeine and chlorophyll contents of green tea(Camelia sinensis)leaves and infusions[J].LWT,2019,116:108567.

[46]米晓玲.陕茶1号名优绿茶适制性研究[D].杨凌：西北农林科技大学，2016.

[47]Zhao Y L,Lai W Y,Xu A,et al.Characterizing relationships among chemicals,sensory attributes and in vitro bioactivities of black tea made from an anthocyanins-enriched tea cultivar[J].LWT,2020,132:109814.

[48]国家质量监督检验检疫总局，中国国家标准化管理委员会.茶叶感官审评方法：GB/T 23776-2018[S].北京：中国标准出版社，2018.

[49]薛晨，华再欣，梅玉，等.原料级别和储藏时间对普洱茶品质影响的比较[J].安徽农业大学学报，2013,40(6):917-920.

[50]Xu C H,Liang L,Li Y H,et al.Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity[J].LWT,2021,142:111055.

[51]陈玉琼，倪德江，张家年.添加剂对罐装绿茶水品质的影响[J].食品科学，2000,21(9):31-34.

[52]Komatsu Y,Suematsu S,Hisanobu Y,et al.Effects of pHand temperature on reaction kinetics of catechins in green tea infusion[J].Bioscience,Biotechnology,and Biochemistry,1993,57(6):907-910.

[53]Vuong Q V,Golding J B,Stathopoulos C E,et al.Effects of aqueous brewing solution pH on the extraction of the major green tea constituents[J].Food Research International,2013,53(2):713-719.

[54]Xu Y Q,Yu P G,Zhou W B.Combined effect of pH and temperature on the stability and antioxidant capacity of epigallocatechin gallate(EGCG)in aqueous system[J].Journal of Food Engineering,2019,250:46-54.

[55]陈金定，高彦祥.不同茶饮料贮藏过程中品质的变化[J].食品工业科技，2021,42(11):281-289.

[56]Yasuda M,Matsuda C,Ohshiro A,et al.Effects of metal ions(Cu2+,Fe2+and Fe3+)on HPLC analysis of catechins[J].Food Chemistry,2012,133(2):518-525.

[57]江春柳.不同水质浸提、调配茶饮料品质技术的研究[D].福州：福建农林大学，2010.

[58]Mossion A,Potin-Gautier M,Delerue S,et al.Effect of water composition on aluminium,calcium and organic carbon extraction in tea infusions[J].Food Chemistry,2008,106(4):1467-1475.

[59]Zhou D R,Chen Y Q,Ni D J.Effect of water quality on the nutritional components and antioxidant activity of green tea extracts[J].Food Chemistry,2009,113(1):110-114.

[60]Cabrera M,Taher F,Llantada A,et al.Effect of water hardness on catechin and caffeine content in green tea infusions[J].Molecules,2021,26(12):3485.

[61]Chen Z,Zhu Q Y,Tsang D,et al.Degradation of green tea catechins in tea drinks[J].Journal of Agricultural and Food Chemistry,2001,49(1):477-482.

[62]叶倩.绿茶和菊花茶饮料色泽褐变机理和控制技术研究[D].杭州：浙江大学，2008.

[63]韩延超，陈杭君，郜海燕.贮藏温度对茶汤抗氧化特性的影响及相关性分析[J].中国食品学报，2019,19(6):179-184.

[64]He S Y,Zhang N,Jing P.Insights into interaction of chlorophylls with sodium caseinate in aqueous nanometrescale dispersion:Color stability,spectroscopic,electrostatic,and morphological properties[J].RSCAdvances,2019,9(8):4530-4538.

[65]孔俊豪，左小博，涂云飞，等.环境因子对不同茶制品主要品质成分变化的影响及货架期初探[J].保鲜与加工，2019,19(3):50-57.

[66]Petrovi?S,Zvezdanovi?J,Markovi?D.Chlorophyll degradation in aqueous mediums induced by light and UV-Birradiation:An UHPLC-ESI-MS study[J].Radiation Physics and Chemistry,2017,141:8-16.

[67]刘平，许勇泉，汪芳，等.光照对PET瓶装绿茶饮料品质稳定性影响初探[C]//2012国际（杭州）茶资源综合利用学术研讨会论文集，2012.

[68]Yuann J M P,Lee S Y,Yang M J,et al.A study of catechin photostability using photolytic processing[J].Processes,2021,9(2):293.

[69]王玉.茶绿色素提取及其稳定性研究[D].泰安：山东农业大学，2005.

[70]董晨，曲凤凤，艾仄宜，等.鄂茶10号优质鲜叶杀青方式研究[J].中国茶叶加工，2018(1):5-12.

[71]叶飞，高士伟，龚自明，等.不同杀青方式对绿茶品质的影响[J].四川农业大学学报，2014,32(2):160-164,171.

[72]Xu Q,Zhou Y J,Wang J H.The impact of fixation method on the biochemical characteristics of hawk tea(Litsea coreana)[J].International Journal of Food Engineering,2020,16(8):20190290.

[73]滑金杰，袁海波，王近近，等.微波杀青对茶在制品物理特性影响的初探[J].茶叶科学，2017,37(5):476-482.

[74]朱仁威，宋姗姗，尹丽莎，等.藤茶杀青工艺优化[J].食品研究与开发，2018,39(13):87-91.

[75]林东艺，许智晶，赵炫，等.不同投叶量与杀青机转速对铁观音品质的影响[J].食品安全质量检测学报，2017,8(12):4771-4775.

[76]卢素芳，李飞，王胜鹏，等.近七年茶原料揉捻工艺研究进展及展望[J].湖北农业科学，2018,57(12):9-11.

[77]刘亚楠，许文璨，吴双，等.不同揉捻程度对酯香型红茶品质的影响[J].广东农业科学，2020,47(10):49-56.

[78]董晨，曲凤凤，艾仄宜，等.揉捻时间对鄂茶10号优质绿茶品质的影响[J].湖北农业科学，2018,57(16):83-87.

[79]刘莉华，宛晓春，文勇，等.祁门红茶加工过程中β-葡萄糖苷酶活性变化研究[J].安徽农业大学学报，2003,30(4):386-389.

[80]Kim Y,Goodner K L,Park J D,et al.Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation[J].Food Chemistry,2011,129(4):1331-1342.

[81]Finger A.In-vitro studies on the effect of polyphenol oxidase and peroxidase on the formation of polyphenolic black tea constituents[J].Journal of the Science of Food and Agriculture,1994,66(3):293-305.

[82]Drynan J W,Clifford M N,Obuchowicz J,et al.The chemistry of low molecular weight black tea polyphenols[J].Natural Product Reports,2010,27(3):417-462.

[83]Ghosh S,Tudu B,Bhattacharyya N,et al.A recurrent Elman network in conjunction with an electronic nose for fast prediction of optimum fermentation time of black tea[J].Neural Computing and Applications,2019,31(2):1165-1171.

[84]Samanta T,Cheeni V,Das S,et al.Assessing biochemical changes during standardization of fermentation time and temperature for manufacturing quality black tea[J].Journal of Food Science and Technology,2015,52(4):2387-2393.

[85]俞露婷，袁海波，王伟伟，等.红茶发酵过程生理生化变化及调控技术研究进展[J].中国农学通报，2015,31(22):263-269.

[86]朱宏凯，何华锋，叶阳，等.温度对工夫红茶揉捻理化品质的影响[J].现代食品科技，2017,33(5):168-175.

[87]Hua J J,Xu Q,Yuan H B,et al.Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea[J].Journal of Food Composition and Analysis,2021,96:103751.

[88]魏巍.不同干燥技术对绿茶品质影响的研究[D].福州：福建农林大学，2009.

[89]袁海波，滑金杰，邓余良，等.原料茶干燥工艺对绿茶饮料品质的影响[J].茶叶科学，2017,37(6):631-637.

[90]Lee J,Hwang Y S,Kang I K,et al.Lipophilic pigments differentially respond to drying methods in tea(Camellia sinensis L.)leaves[J].LWT-Food Science and Technology,2015,61(1):201-208.

[91]Qu F F,Zhu X J,Ai Z Y,et al.Effect of different drying methods on the sensory quality and chemical components of black tea[J].LWT,2019,99:112-118.

[92]孙庆磊.超声波浸提对绿茶饮料茶汤品质的影响[D].杭州：浙江大学，2005.

[93]Yu J Y,Liu Y,Zhang S R,et al.Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions:A primary study on the effects of geraniol andβ-ionone on taste perception of black tea infusions[J].Food Chemistry,2021,354:129504.

[94]Xia T,Shi S Q,Wan X C.Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion[J].Journal of Food Engineering,2006,74(4):557-560.

[95]陈金定，高雅馨，高彦祥.超声波辅助提取与电渗析脱盐耦合技术对绿茶茶汤理化性质的影响[J].食品工业科技，2021,42(12):103-110.

[96]吴雅红，罗宗铭，汤哲.绿茶饮料的超声波与微波杀菌及防褐的比较研究[J].广东化工，2005,32(1):33-35.

[97]Kim E S,Liang Y R,Jin J,et al.Impact of heating on chemical compositions of green tea liquor[J].Food Chemistry,2007,103(4):1263-1267.

[98]Chen L,Wang W W,Zhang J Y,et al.Dual effects of ascorbic acid on the stability of EGCG by the oxidation product dehydroascorbic acid promoting the oxidation and inhibiting the hydrolysis pathway[J].Food Chemistry,2021,337:127639.

[99]Hung W L,Wang S Y,Sang S M,et al.Quantification of ascorbyl adducts of epigallocatechin gallate and gallocatechin gallate in bottled tea beverages[J].Food Chemistry,2018,261:246-252.

[100]Ho S,Thoo Y Y,Young D J,et al.Inclusion complexation of catechin byβ-cyclodextrins:Characterization and storage stability[J].LWT,2017,86:555-565.

[101]饶建平.固定化单宁酶澄清茶汤工艺条件的研究[J].茶叶学报，2018,59(1):53-56.

[102]李梦迪.黑曲霉单宁酶TahA在茶饮料品质提升中的作用[D].天津：天津科技大学，2018.

[103]许雨石，蔡明瑛，倪辉，等.单宁酶处理对乌龙茶水浸出液抗氧化活性及澄清度的影响研究[J].福建茶叶，2015,37(1):7-10.

[104]Shao Y,Zhang Y H,Zhang F,et al.Thermostable tannase from Aspergillus niger and its application in the enzymatic extraction of green tea[J].Molecules,2020,25(4):952.

[105]Li R Y,Fu G M,Liu C M,et al.Tannase immobilisation by amino-functionalised magnetic Fe3O4-chitosan nanoparticles and its application in tea infusion[J].International Journal of Biological Macromolecules,2018,114:1134-1143.

[106]Wang J Q,Hu X F,Du Q Z,et al.Effect of tannase on sediment formation in green tea infusion[J].Journal of Food Measurement and Characterization,2020,14(4):1957-1965.

[107]廖凯.超声-酶法对红茶饮料风味品质的影响[D].杭州：浙江大学，2017.

[108]缪凤，王俊懿，朱海燕.外源纤维素酶对江华苦茶红茶品质的影响[J].食品工业科技，2021,42(17):38-46.

[109]钟艳梅，曾宪录，郑清梅，等.利用木瓜蛋白酶和α-淀粉酶澄清红茶茶汤的研究[J].食品研究与开发，2017,38(12):83-87.