温度对绿茶汤色变化的影响  

Effect of temperature on the color of green tea infusion

作　　者：李钊[1] 夏涛[1] 高丽萍[2] 戴前颖[1] 朱博[1] 吴平[1] 李云飞[1] 

机构地区：[1]安徽农业大学教育部和农业部茶叶生物化学与生物技术重点实验室,合肥230036 [2]安徽农业大学生命科学学院,合肥230036

出　　处：《安徽农业大学学报》2010年第3期465-470,共6页Journal of Anhui Agricultural University

基　　金：教育部科研重点项目(02067);安徽省人才基金;安徽农业大学引进与稳定人才科研启动项目(yj2008-15)共同资助

摘　　要：采用系统溶剂分离法,依次用有机溶剂石油醚、无水乙醚、乙酸乙酯和正丁醇萃取不同温度处理后的茶汤,探讨温度变化导致绿茶汤色劣变的成因。HPLC分析和色差计测定结果表明,与绿茶汤色变化关系密切的物质主要分布在正丁醇相和水相中;儿茶素脱没食子化和降解反应主要发生在低温条件下(10℃、40℃和70℃);高温条件下(100℃)主要发生儿茶素脱没食子化和异构化反应;低温(10℃)条件下会发生黄酮苷的水解。In order to study the reason that temperature caused the color change of green tea infusion,petroleum ether,anhydrous ether,ethyl acetate and n-butanol were used one by one to extract green tea infusion treated under different temperatures by means of the systematical solvent separation.The results of colorimeter and HPLC（high performance liquid chromatography） analysis showed that the substance related to the color change of green tea infusion mainly distributed in n-butyl alcohol phase and aqueous phase.The degallation and degradation of catechins mainly reacted at lower temperatures（10℃,40℃ and 70℃）,while the degallation and isomerization of catechins took place at high temperature（100℃）,and the hydrolyzation of flavonoid glycoside could react under low temperature（10℃）.

关 键 词：绿茶汤色 温度 系统溶剂分离法 儿茶素 黄酮 

分 类 号：TS272.51[农业科学—茶叶生产加工]