苦荆茶茶汤变色原因的初步研究  

Study on tea soup discoloration of Kujingcha

作　　者：吴中华[1] 雷桂兰[1] 邓礼仪[1] 项俊[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄州438000

出　　处：《黄冈师范学院学报》2009年第6期32-35,共4页Journal of Huanggang Normal University

基　　金：湖北省教委高等学校科学研究自然科学重点项目(98A068);湖北省科委重点科技发展指导性计划项目(993B10);湖北省教育厅青年教师科学研究项目(03BA68);黄冈师范学院自然科学重点项目(07CA081)

摘　　要：采用紫外-可见光吸收光谱分析法分析了用蒸馏水、自来水、含钙水以及偏酸和偏碱的水冲泡苦荆茶后的茶汤,发现泡茶水的pH值与茶汤的颜色变化有直接关系。经红外吸收光谱分析鉴定茶汤变色物质的基团特性,初步认为引起苦荆茶茶汤变色的物质是多酚类物质。该类物质可能在呈弱碱性的自来水环境中与茶叶自身所含的矿物质或自来水中的Ca2+、Mg2+形成有色的物质致使茶汤变色。该研究结果对苦荆茶的加工和产品开发具有实践意义。The tea soup of kujingcha were assayed by using method with UV-visibie absorption spectrophotometry. The tea soup was made by distilled water, tap water, calcium-containing water, slightly acidic or basic water. The results showed that the color of kujingcha tea is directly related to the pH of water. It is revealed that the color substances of kujingcha tea is potyphenols by using infrared spectrometry to assaying the samples. The polyphenol substances react with the metal ions or abio-cation in weak alkaline water especially with Ca^2＋ and Mg^2＋ to change the color of the tea soup. This results have practical significance in the process of the production and development of kujingcha tea.

关 键 词：苦荆茶 多酚类化合物 比色法 吸收光谱 

分 类 号：Q949.9[生物学—植物学] R151.3[医药卫生—营养与食品卫生学]