温度·时间·pH值对红茶有效成分浸提率的影响  

Effect of Physical and Chemical factor on the Extractive of Black Tea

作　　者：何金柱[1] 杨普[2] 袁自春[3] 

机构地区：[1]安徽省农业科学院绿色食品工程研究所,安徽合肥230031 [2]安徽省农业科学院科研管理处,安徽合肥230031 [3]安徽省农业科学院茶叶研究所,安徽祁门245600

出　　处：《安徽农业科学》2005年第3期467-468,共2页Journal of Anhui Agricultural Sciences

摘　　要：采用多因素正交试验 ,研究了温度、时间、pH值 3因素对红茶有效成分茶多酚、氨基酸、茶黄素、茶红素浸提率的影响。结果表明 :3因素对茶多酚、氨基酸、茶黄素、茶红素浸提率均有显著影响。其中 ,对茶多酚浸提率的影响程度依次为 :温度 >pH值 >时间 ,最佳组合为 :温度 90℃ ,pH值 5 .5 ,浸提时间 15min ;对氨基酸浸提率的影响程度依次为 :pH值 >时间 >温度 ,最佳组合为 :温度 80℃ ,pH值 5 .5 ,浸提时间 15min ;对茶黄素浸提率的影响程度依次为 :温度 >pH值 >时间 ,最佳组合为 :温度 90℃ ,pH值 5 .5 ,浸提时间 5min ;对茶红素浸提率的影响程度依次为 :温度 >时间 >pH值 ,最佳组合为 :温度 80℃ ,pH值 5 .5 ,浸提时间 10min。The design of multi-factor orthogonal experiment was applied to investigate the effects of temperature,pH value and time on the extraction of tea polyhenols, amino acids, theaflavin and thearubigin on the effective components of black tea.The results showed that in the physical and chemical effect on the extraction, to tea polyhenols, the order of effective factor was temperature>pH value >time, and the optimum collection was determined as temperature was 90℃, pH value was 5.5 and time was 15 minutes; to amino acids, pH value>time>temperature, and temperature was 80℃,pH was 5.5 and time was 15 minutes; to theaflavin, temperature>pH value >time, and temperature was 90℃, pH was 5.5 and time was 5 minutes; and to thearubigin, temperature >time>pH value, and temperature was 80℃,pH was 5.5 and time was 10 minutes.

关 键 词：红茶 温度 时间 PH值 茶多酚 氨基酸 茶黄素 茶红素 浸提率 

分 类 号：S571.1[农业科学—茶叶生产加工]