期刊
FOOD RESEARCH INTERNATIONAL
卷 50, 期 2, 页码 469-479出版社
ELSEVIER
DOI: 10.1016/j.foodres.2011.03.004
关键词
Stability; Green tea catechins; Detection method; Food processing; Epimerization; Thermal degradation; Kinetic model
资金
- Singapore Ministry of Education Academic Research Fund Tier 1 [R-143-000-404-112]
Green tea catechins can undergo degradation, oxidation, epimerization and polymerization during food processing. Many factors could contribute to the chemical changes of green tea catechins, such as temperature, pH of the system, oxygen availability, the presence of metal ions as well as the ingredients added. Several detection methods have been developed for tea catechin analysis, which are largely based on liquid chromatography (LC) and capillary electrophoresis (CE) methods for getting a good separation, identification and quantification of the catechins. Stability of green tea catechins is also influenced by storage conditions such as temperature and relative humidity. The stability of each catechin varies in different food systems and products. Pseudo first-order kinetic model has been developed and validated for the epimerization and degradation of tea catechins in several food systems, whereas the rate constant of reaction kinetics followed Arrhenius equation. (C) 2011 Elsevier Ltd. All rights reserved.
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