ارزیابی تاثیر دما و زمان دم آوری بر میزان کاتچین کل، اپی گالو کاتشین گالات و کافئین انواع مختلف چای سفید

نوآوری در علوم و فناوری غذایی

مقاله 5، دوره 8، شماره 1 - شماره پیاپی 27، خرداد 1395، صفحه 43-54   

نوع مقاله: مقاله پژوهشی

چکیده

چای سفید، حداقل فرآوری شده، از غنجه و 1 تا 2 برگ خیلی جوان بعد از غنچه گیاه چای، که تحت عمل اکسایش قرار نگرفته تولید می شود و منسوب به بالاترین محتوای ترکیبات فنلی است. کاتچین های چای، آنتی اکسیدان های قوی، ترکیبات فعال زیستی و دارای فواید سلامت بخش هستند. کافئین اثر سینرژیست بر اثرات مفیدکاتچین ها دارد. در این پژوهش اثر دما و زمان دم آوری بر روی میزان کل کاتچین ها وکافئین چای سفید به روش HPLCمورد بررسی قرار گرفت. نتایج نشان داد بالاترین میزان غلظت کافئین،کل کاتچین ها و بویژه بالاترین غلظت اپی گالو کاتچین گالات (EGCG ) در نمونه های دم آوری شده در دمای 80 درجه سانتی گراد در زمان 50 دقیقه نسبت به سایر زمان ها و دماهای استخراج این ترکیبات در این پژوهش بود. اثر نوع چای سفید بر میزان استخراج کل کاتچین ها و کافئین در سطح یک درصد معنی دار و  چای سفید سری لانکا نسبت به سایر انواع چای آزمون شده در این تحقیق دارای بالاترین مقدار استخراج بود.

کلیدواژه‌ها

چای سفید؛ دمای دم آوری؛ زمان دم آوری؛ کاتچین؛ کافئین؛ HPLC

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