Study on the Stability and Functional Activity Changes of Tea Polyphenols under Different Processing Conditions
茶多酚在不同加工条件下的稳定性及功能活性变化研究

摘要

围绕茶多酚在热处理、酸碱环境、光氧暴露和储藏过程中的结构转化，分析其含量与功能活性的变化 规律。文献数据显示，绿茶加工使总酚由119.91降至100.33毫克每克，但总抗氧化能力仅下降约百分之7.2； 酸碱值7.4条件下，两类主要儿茶素在室温6小时内完全降解；400至800毫克每升茶多酚溶液在4摄氏度下 相对稳定。研究表明，高温、偏碱和氧暴露会促进氧化、异构化与聚合，而功能活性变化并不与总酚损失线 性同步。短时加热、弱酸调节、低温避光和阻氧包装是保持品质的关键。

Abstract

This study focuses on the structural transformations of tea polyphenols during heat treatment, exposure to acidic and alkaline environments, light and oxygen, and storage, and analyzes the corresponding changes in their content and functional activity. Literature data show that green tea processing reduces total phenolic content from 119.91 to 100.33 mg/g, while total antioxidant capacity decreases by only approximately 7.2%. At pH 7.4, two major catechins are completely degraded within 6 h at room temperature. Tea polyphenol solutions at concentrations of 400 800 mg/L remain relatively stable at 4°C. The results indicate that high temperature, alkaline conditions, and oxygen exposure promote oxidation, isomerization, and polymerization, whereas changes in functional activity are not linearly synchronized with losses in total phenolic content. Short-term heating, mildly acidic adjustment, low-temperature and light-protected storage, and oxygen-barrier packaging are key measures for maintaining product quality.