黄山毛峰茶主要呈味物质浸出浓度与浸出率的研究  

Studies on the Infusing Concentration and Infusing Rate of Main Flavour Development Materials in Huangshan Maofeng Tea

作　　者：罗文文[1] 龚淑英[1] 邵晓林[1] 张月玲[1] 

机构地区：[1]浙江大学茶学系,杭州310029

出　　处：《中国食品学报》2007年第1期69-73,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为了探索黄山毛峰茶主要呈味物质的浸出规律,按水温、冲泡时间双因子与水温、冲泡次数双因子正交对黄山毛峰茶做冲泡试验,并对茶汤中的氨基酸、茶多酚、咖啡碱、水浸出物的浓度进行动态分析,结果表明:1次冲泡过程中,茶汤中主要呈味物质的浓度随冲泡时间的延长与温度的提高而增加,但浸出速率在不同的时间段和不同的温度下有所差异;分次冲泡过程中,茶汤中各成分浸出浓度最大值的出现受冲泡温度与冲泡次数的影响,酚氨比随冲泡次数的增加而增大。In order to probe infusing rule of main flavour development material in Huangshan maofent tea, orthogonal tests on water temperature, brewing time and brewing times of Huangshan maofeng tea were carried out. Infusing concentration, infusing velocity and infusing rate of amino acids, tea polyphenols, caffeine and water extract in tea liquor were also tested. The results showed that the concentration of each flavour development component in tea liquor was increased by prolonging the brewing time and the rising of water temperature, but the infusing velocity was different under different brewing time and different brewing temperature; the concentration maximum value of each flavour devel- opment component in tea liquor was appeared in different infusing times under different water temperature, the radio of tea polyphenols to amino acid was increased by infusion times.

关 键 词：黄山毛峰茶 冲泡条件 茶汤浓度 浸出率 

分 类 号：TS272[农业科学—茶叶生产加工]