西湖龙井茶主要呈味物质浸出浓度与速率的研究  

Effect of infusion conditions on extraction rate and tea liquor concentration of Xihu Longjing Tea

作　　者：邵晓林[1] 龚淑英[1] 张月玲[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92-96,共5页Journal of Tea

摘　　要：利用正交试验设计,研究了冲泡水温与冲泡时间、冲泡水温与冲泡次数对西湖龙井茶冲泡效果的影响。对茶汤中的氨基酸、茶多酚、咖啡碱、水浸出物的含量进行测定,结果显示,一次冲泡时,茶汤中各种成分的浸出浓度与冲泡时间呈正相关,各种成分的相对浸出速率为咖啡碱>氨基酸>水浸出物>茶多酚。分次冲泡时,酚氨比随冲泡次数的增加而大幅增加。各种成分浸出浓度据温度的不同在第1泡或第2泡出现最高值,第3泡之后开始急剧下降。Orthogonal experimental design was applied to investigate the effects of water temperature, brewing duration and brewing times on extractability of Xihu Longjing tea. We studied content of the total free amino acids, tea polyphenols, caffeine and water extract in tea liquor. The results showed that the concentration of taste components in tea liquor was interrelated with brewing duration. The relative infusion velocity of taste components in tea liquor was caffeine 〉 total free amino acids 〉 water extract 〉 tea polyphenols; The ratio of tea polyphenols to total free amino acid increased with infusion times. The maximum concentration of taste components appeared in first infusion or second infusion accroding to different water temperature and then decreased sharply after third infusion.

关 键 词：西湖龙井 冲泡方法 浸出速率 茶汤 水浸出物 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]