典型造型名优绿茶茶多酚浸出规律的研究  

A Study on Tea Polyphenols Extraction Disciplinarian of Famous Green Tea with Representative Shape

作　　者：张颖彬[1] 邵晓林[1] 龚淑英[1] 顾志雷[1] 

机构地区：[1]浙江大学茶学系,杭州310029

出　　处：《茶叶》2008年第2期89-94,共6页Journal of Tea

摘　　要：本文研究了冲泡时间与水温对不同典型造型名优绿茶茶汤中茶多酚浸出浓度与浸出速率的影响,结果表明,随着冲泡时间的延长与冲泡水温的升高,茶多酚的浸出浓度不断上升,浸出速率逐步降低;造型、冲泡水温、冲泡时间对茶汤中茶多酚的浸出浓度与浸出比率的影响达到了极显著水平。各造型名优绿茶茶多酚的浸出浓度与速率快慢顺序为:卷曲形(以碧螺春为代表)>针形(以雨花茶为代表)>直条形(以信阳毛尖为代表)>单芽形(以竹叶青为代表)>扁形(以西湖龙井为代表)>朵形(以黄山毛峰为代表)。The effects of tea shape, brewing temperature and brewing duration on the concentration and extractability of tea polyphenols（TPs） in tea liquor were investigated. Results showed that the concentration of TPs increased with the prolonged brewing duration and the raising brewing temperature. The extraction rate of TPs reduced with prolonged brewing duration. There are significant effects of different tea shapes, brewing temperature, brewing duration on the concentration of TPs in tea liquor. According to extraction rate and concentration of TPs, the order is as followed ： curly tea （represented by Biluochun） 〉needle tea （represented by Yuhuacha） 〉straight tea（represented by Xinyangmaojian） 〉bud shaped tea（represented by Zhuyeqing） 〉 flat tea （represented by Xihulongjing） 〉 flower shaped tea （represented by Huangshanmaofeng）, the differences among shape treatments were very significant.

关 键 词：名优绿茶 茶多酚 冲泡水温 冲泡时间 造型 

分 类 号：TQ914.1[化学工程]