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Study on the Generation and Suppression Method of Acrylamide in the Process of Tea

Author: LiHua
Tutor: DengFangMing；ChenJianHong
School: Hunan Agricultural University
Course: Of Food Science
Keywords: tea acrylamide content affective factors
CLC: TS272
Type: Master's thesis
Year: 2010
Downloads: 131
Quote: 0
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Abstract

In recent years,the food which have poisonous and harmful or pollutional residuals have caught more and more people’s attention.Especially,the noxious substance which comes from the food processing has became the hot researching topic all over the world.In April 2002,finding the indirect carcinogenesis substance for people-acrylamide,the tea also contains acrylamide from the study.This article is mainly talk about the effects on the acrylamide from the processing technic of the tea and it’s key component and the method of restrain acrylamide is generated.The results were as follows:1.This article is aim at studying de-enzyme temperature and time and the effect on the content in the tea from the method of filming acrylamide in the tea processing.The conclusion what I have got is that the higher the temperature of filming is and the longer the tea of acrylamide content is higher, but if the filming with low temperature,long time filming will affect the quality of the tea, sensory.The experimental study show that with 240 degrees in 8minutes not only can reduce the content of acrylamide,but also ensure the quality of the tea.2.Studied the effect on the acrylamide content though three de-enzyme methods;microwave de-enzyme,research de-enzyme, steam boiler type de-enzyme.The most effective way to control the content of acrylamide is microwave de-enzyme followed by steam boiler type de-enzyme. In the research of process, we also studied that how the fermentation of black tea effects on the tea acrylamide content, research data showed that black tea in the fermentation, the content of acrylamide are going to increase with increasing fermentation temperature and humidity and the extension of time. But the demand is far below the not fermented tea of acrylamide content.3.Studies in different components of the tea effect on acrylamide content. In the machining process with different proportions of amino acids, reducing sugars, tea polyphenols, tea polysaccharide etc,their effects are different on acrylamide content in the tea. Research data display, add the reducing sugar of glucose, fructose will promote the ptoportion of acrylamide, on the contrary more sugar will promote acrylamide’s decomposition;more or less,the amino acids and tea polysaccharide are help to promote the formation of acrylamide,but tea polyphenol due to its oxidation resistance of acrylamide had a stronger inhibitory effection4.Researching the method of restrain acrylamide generated in the tea, mainly from the soaking pretreatment of the tea and controling of moisture, reducing sugar and aspartic of the tea to study. The results of the study are as follows; withing citric acid, glycine, NaCl solution, citric acid+glycine solution of tea can help to promote acrylamide generate,more or less.At the same time, through controlling the moisture content in the tea,we could do heat treatment and aspartate amide enzyme treatment to control the proportion of reducing sugar and aspartate amide can get the same effection. the further study of this chapter is how to inhibiting acrylamide generate under the condition of the guarantee of quality and sense organ of the tea.

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