碧螺春茶的主要呈味物质浸出规律的研究  

A Study on Extractability of Biluochun Tea

作　　者：张月玲[1] 龚淑英[1] 邵晓林[1] 

机构地区：[1]浙江大学茶学系,杭州310029

出　　处：《茶叶》2006年第2期88-92,共5页Journal of Tea

摘　　要：通过冲泡水温与冲泡时间、冲泡水温与冲泡次数双因子的正交实验,对碧螺春茶汤中的游离氨基酸总量、茶多酚、咖啡碱和水浸出物的浓度及其浸出比率的变化进行分析,结果表明:冲泡时间与各有效成分的浸出量均呈对数相关,同等条件下,游离氨基酸与咖啡碱的浸出比率大于茶多酚。比较不同冲泡次数,各成分在第1泡或第2泡时达最高值,而后迅速下降。经5次冲泡后,氨基酸的浸出比率之和与冲泡5分钟接近,茶多酚与咖啡碱则明显高于冲泡5分钟的处理。酚氨比的变化受冲泡时间影响不显著;受冲泡次数的影响很大,达极显著水平。We investigated The effect of water temperature and brewing duration, water temperature and brewing times on extractability of Biluochun tea by orthogonal design tests. The results showed that infusing concentration of taste components in tea liquor varied with brewing duration logarithmically and extractability of total amino acids and caffeine were both higher than that of tea polyphenols. Infusing concentration of taste components declined sharply in the second or third infusing in Brewing duration had no significant effect on the ratio of tea polyphenols to amino acids ,but brewing times had extremely effect on the ratio.

关 键 词：碧螺春 冲泡条件 浸出浓度 浸出比率 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]