冲泡条件对梵净山翠峰茶茶汤品质及活性成分的影响
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摘要
为冲泡色、香、味俱佳的梵净山翠峰茶茶汤提供科学依据。采用单因素及正交试验就冲泡水温、茶水比和气温对梵净山翠峰茶汤中各浸出物浓度及茶汤品质的影响进行分析。结果表明:随冲泡水温、气温的升高及茶水比的增加,梵净山翠峰茶茶汤中咖啡碱、氨基酸、茶多酚、黄酮等生化成分的浸出浓度多呈增长趋势;汤色由嫩绿到泛黄;滋味由平和到浓厚,香气由纯正到尚浓。综合考虑各物质浸出速率及茶汤品质,在气温为18℃,冲泡水温为85℃,茶水比(W∶V)为2g∶120mL条件下冲泡的梵净山翠峰茶茶汤效果最佳。
In order to provide scientific basis for Fanjing mountain Cuifeng tea infusion with good color,aroma and taste,single factor and orthogonal experiment were used to analyze the influence of water temperature,tea water ratio and air temperature on the concentration of extract and teaquality.The results showed that the concentration of caffeine,amino acids,tea polyphenols,flavonoids and other biochemical components in Cuifeng tea soup increased with the increase of brewing water temperature,air temperature and the ratio of tea to water.On the sensory quality,it also showed that the color of the soup changed from light green to yellowing,the taste changed from mild to strong,and the fragrance changed from pure to strong.As far as the leaching rate and the quality of tea soup are concerned,the effect of brewing Cuifeng tea soup was the best when the air temperature was 18℃,the brewing water temperature was 85℃and the ratio of tea to water was 2 g∶120 mL.
In order to provide scientific basis for Fanjing mountain Cuifeng tea infusion with good color,aroma and taste,single factor and orthogonal experiment were used to analyze the influence of water temperature,tea water ratio and air temperature on the concentration of extract and teaquality.The results showed that the concentration of caffeine,amino acids,tea polyphenols,flavonoids and other biochemical components in Cuifeng tea soup increased with the increase of brewing water temperature,air temperature and the ratio of tea to water.On the sensory quality,it also showed that the color of the soup changed from light green to yellowing,the taste changed from mild to strong,and the fragrance changed from pure to strong.As far as the leaching rate and the quality of tea soup are concerned,the effect of brewing Cuifeng tea soup was the best when the air temperature was 18℃,the brewing water temperature was 85℃and the ratio of tea to water was 2 g∶120 mL.
引文
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[2]CASTIGLIONI S,DAMIANI E,ASTOLFI P,et al.Influence of steeping conditions(time,temperature,and particle size)on antioxidant properties and sensory attributes of some white and green teas[J].International Journal of Food Sciences and Nutrition,2015,66(5):491-497.
[3]张霞,任模.冲泡条件对五峰毛尖茶品质的影响[J].湖北农业科学,2016,55(3):665-669.
[4]刘盼盼,高士伟,郑鹏程,等.冲泡条件对恩施玉露绿茶茶汤品质的影响[J].食品工业科技,2016,37(20):138-144.
[5]郭桂义,和红州,赵文净,等.冲泡水温、时间和茶水比对信阳毛尖茶感官品质的影响[J].食品科技,2010(7):120-123.
[6]王芳,王飞权,陈百文,等.冲泡条件对武夷肉桂生化成分浸出率和茶汤品质的影响[J].食品工业,2018,39(1):72-75.
[7]张程程,李小琼,郑美瑜,等.冲泡条件对明日叶发酵茶活性物质及抗氧化能力的影响[J].浙江农业学报,2018,30(8):1408-1413.
[8]李刚凤,熊冬华,杨天友,等.3种梵净山茶营养成分分析[J].食品研究与开发,2017,38(3):134-138.
[9]余正文,张来,杨占南,等.梵净山翠峰茶挥发性赋香成分分析[J].北方园艺,2011(21):42-44.
[10]盖钧镒.实验统计方法[M].北京:中国农业出版社,2005.
[11]黄意欢.茶学实验技术[M].北京:中国农业出版社,1997.
[12]曹燕妮,茆慧敏,尚旭岚,等.冲泡条件对青钱柳茶主要内含物浸出规律的影响[J].南京林业大学学报(自然科学版),2017,41(4):19-24.
[13]KUMAMOTOM,SONDAT,NAGAYAMAK,etal.EffectsofpHandmetalionsonantioxidativeactivitiesof catechins[J].Bioscience,Biotechnology and Biochemistry,2000,65(1):126-132.