普洱茶中氨基酸和茶多酚浸出规律的研究  

Studies on the Brewing Regulation of Amino Acids and Tea Polyphenol about Pu-erh Tea

作　　者：段学艺[1] 

机构地区：[1]贵州省茶叶研究所,湄潭564100

出　　处：《贵州茶叶》2010年第2期12-18,共7页Journal of Guizhou Tea

摘　　要：揭示影响普洱茶冲泡的水温和时间因子的作用、普洱茶冲泡的浸出规律,为科学饮用、审评、鉴别普洱茶,正确引导普洱茶消费和普洱茶深加工等提供参考。试验表明:普洱茶在不同冲泡条件下,其浸出规律均表现为:80℃1min、90℃1min、沸水1min第一泡处理的氨基酸和茶多酚浸出含量较第二泡的要少,其余处理的第一泡氨基酸和茶多酚浸出含量最高,并随着泡次的增加而依次降低,各处理间差异显著;相同条件下,水温越高冲泡时间越长,氨基酸和茶多酚浸出量越多。This experiment was conducted to investigate the impact factor of brewing tea,tea leaves to reveal the brewing regulation,so as to the scientific drinking.review to identify the correct guidance Pu-erh tea and tea consumption deep processing reference.The result indicated that the Pu-erh tea brewing regulation under different conditions are:In 80 ℃ 1 min,90 ℃ 1 min and boiling 1 min water,the amino acid and polyphenol leaching higher content of Pu-erh tea(green and fermented tea) with the second than in the...

关 键 词：普洱茶 浸出规律 感官审评 氨基酸 茶多酚 

分 类 号：TS272[农业科学—茶叶生产加工]