茶叶最适冲泡条件的生物化学实验论证  

Biochemical Experimental Definition of Suitable Conditions for Tea Brewing

作　　者：谈彧君[1] 何正平[1] 陆红[1] 吴殷[1] 徐旻[1] 范星[1] 江培翃[1] 

机构地区：[1]复旦大学生物科学教学实验中心生物化学实验室,上海200433

出　　处：《实验室研究与探索》2008年第9期42-45,共4页Research and Exploration In Laboratory

基　　金：国家基础科学人才培养基金(J0630643)

摘　　要：为了寻找一个合适的冲泡条件，使茶叶中对人体有益的成分浸出量最大，我们以生物化学方法测定了三类不同加工方式的四种茶叶，以不同温度、不同时间冲泡，茶水中维生素C、茶多酚和氨基酸的含量。实验结果表明，发酵加工的红茶和不发酵的绿茶相比较，后者维生素C、茶多酚和氨基酸的含量较高；从茶水中维生素C、茶多酚和氨基酸含量的测定值来看，三类不同加工方式的四种茶叶的最适冲泡条件都应为85～90℃，4小时左右；冲泡过夜的茶水中维生素C、茶多酚和氨基酸含量都有一定程度的损失；冲泡后放置过夜的茶水中三种成分含量都基本保持不变。In order to find out suitable conditions for tea brewing, which can preserve the most nutrition in tea-leaves, this article used biochemical ways to determine three kinds of tea-leaves that are processed differently. Brewed at the different temperature and different time, vitamin C, green tea polyphenol （GTP） and amino acids of tea were chosen as indicators for nutrition in our experiment finally. Comparing fermented black tea with unfermented green tea, the result of the experiment shows that the latter contains more nutrition. From those figures of vitamin C, GTP and amino acids, 85 ~ 90~C and about 4 hours are regarded as the most theoretically proper criterion for tea making. What＇ s more, tea shelved overnight loses a quantity of nutrition, but left overnight after brewing, there is almost no lose of vitamin C, GTP and amino acids.

关 键 词：茶叶 维生素 茶多酚 氨基酸 

分 类 号：Q5-33[生物学—生物化学]