项目来源
国家重点研发计划(NKRD)
项目主持人
龚雨顺
项目受资助机构
湖南农业大学
项目编号
未公开
立项年度
2017
立项时间
未公开
研究期限
未知 / 未知
项目级别
国家级
受资助金额
未知
学科
现代食品加工及粮食收储运技术与装备
学科代码
未公开
基金类别
未公开
关键词
茶食品 ; 茶叶功能成分 ; 绿色制备技术 ; 农药残留去除 ; 生物活性 ; Tea foods ; Tea active ingredients ; green preparation technology ; pesticide residues removing technology ; bioactivity
参与者
未公开
参与机构
未公开
项目标书摘要：针对茶食品发展中的质量与安全、成本与效益、风味与健康、规模与装备等重大科技需求，在以下几方面进行了创新研究:1利用茶叶原料本身作为固定介质并采用柱层析的方式对茶叶中的茶多酚进行分离，创新建立了一种全新的儿茶素绿色低碳制备工艺;2探索了茶叶中花色苷与茶叶多糖分离纯化技术，拓展茶叶活性成分开发利用空间;3经过水溶性农残粗吸附剂筛选、大孔吸附树脂优化和洗脱剂浓度优化，获得了去除茶叶提取物中水溶性农药吡虫啉和啶虫脒残留的技术;4成功地制备了吡虫啉和啶虫脒在硅胶表面的双模板分子印迹聚合物，将该物质装入固相萃取柱中，对茶多酚中吡虫啉和啶虫脒有很强的选择性吸附能力;5获得了生产加工高流动性、高溶解性与高抗潮性的真空微粒型黑茶颗粒方法，提出了一套以夏秋茶为原料制备低苦涩味高儿茶素茶饮料的加工工艺;6探明了茯砖茶安全生产品质与香气形成作用机制;7以黑茶为主要原料、柠檬雪菊等为辅料研发了一种降尿酸风味黑茶饮料，开发了提神醒脑型和镇静助眠型两种茶爽茶食品;8对茶叶功能活性成分茶氨酸与EGCG、ECG等儿茶素在免疫调节、抗衰老、增强骨骼肌性能等进行相关生物活性进行探索，进一步拓展茶叶功能成分的生物学活性。上述研究为茶叶产业提质增效及满足消费者多元化的茶制品需求提供科技支撑，有效整体提升茶资源利用率、实现从传统茶业向现代茶产业跨越式快速发展。
Application Abstract: To address continued growth in demand on the major scientific and technological needs of tea foods on the quality and safety,cost and benefit,flavor and health,scale and equipment in the sustainable and healthy development,The program focused on science research and product innovation accord to the plan in the project showed as follows:1Using tea itself as fixed medium,a new tea polyphenol technology was developed environmentally-friendly.2To expanding the development and utilization of tea active ingredients,the separation and purification technology of anthocyanins and tea polysaccharides in tea were Explored.3By screening through water-soluble pesticide residue adsorbent,optimization of macroporous adsorption resin and optimization of eluent concentration,the method for removing water-soluble pesticides imidacloprid and acetamiprid in tea extract with low cost,high removal and high efficiency was obtained.4The double template molecule of imidacloprid and acetamiprid on the surface of silica gel was successfully prepared.The Imprinted polymer showed strong absorb ability on imidacloprid and acetamiprid in the tea extracts products.5Based on the foaming and spray drying technology,a dark tea granules product with fine flowability,high solubility and moisture resistance was developed.A set of processing techniques for low bitter and high catechin tea beverages prepared from summer and autumn tea.6Through the different methods such as principal component analysis and cluster analysis,the mechanism of safe production quality and aroma formation in Fuzhuan brick tea was studied.7A functional tea drink with uric-acid-lowering function was developed with dark tea,lemon and chrysanthemum.And two functional tea foods for refreshing and calming were developed.8Focusing on function on Immune-modulatory,anti-aging and skeletal muscle performance,the tea biological activity were studied by using functional ingredients such as theanine,EGCG,ECG and other catechins.Through the above,the researches provide scientific and technological support for the tea industry to improve quality and efficiency,and meet the diversified tea products demand of consumers,effectively improve the utilization rate of tea resources and realize the modern tea industry.
项目受资助省
湖南省
