化学
柠檬酸
红茶
苹果酸
磷酸烯醇式丙酮酸羧化酶
单宁酶
食品科学
有机酸
奎宁酸
多酚
生物化学
没食子酸
酶
抗氧化剂
作者
Fei Yu,Cong Chen,Shuna Chen,Kaixi Wang,Haitao Huang,Yuanyuan Wu,Puming He,Youying Tu,Bo Li
出处
期刊:Food Control
[Elsevier BV]
日期:2021-09-04
卷期号:132: 108535-108535
被引量:42
标识
DOI:10.1016/j.foodcont.2021.108535
摘要
Sourness usually reduces the sensory quality of black tea, and organic acids are considered as one of major contributors. A UPLC-MRM-MS method was successfully developed to analyze organic acids during the processing of black tea made of "Yingshuang" tea variety. The contents of quinic acid and citric acid increased first and then decreased during withering, but didn't significantly changed after the whole processing. Malic acid content obviously dropped in early withering, and then stayed at low level. These three acids at withering stage were regulated by quinate dehydrogenase (QDH), citrate synthase (CS), phosphoenolpyruvate carboxylase (PEPC) and malic enzyme (ME). Gallic acid sharply increased after rolling, resulted from the hydrolysis of epigallocatechin gallate (EGCG) by endogenous tannase. This work revealed the dynamic changes and regulatory mechanisms of organic acids during the black tea manufacturing process, which is helpful to improve the processing technology and quality of black tea.
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