浸提条件对红茶色素(TR/TF)浸出率的影响及红茶汤浸提工艺优化研究  

Effects and optimization of extractive technique on extraction rate of black tea pigments(TR/TF)

作　　者：李建芳[1] 尹鹏[2] 张江萍[3] 

机构地区：[1]信阳农业高等专科学校食品科学系,信阳464000 [2]中国农业科学院茶叶研究所,北京100086 [3]山西林业职业技术学院园艺系,太原030009

出　　处：《食品科技》2012年第6期101-104,108,共5页Food Science and Technology

摘　　要：试验采用单因素设计,研究浸提温度、浸提时间、茶水比、pH值四大因素对红茶汁中茶红素(TR)、茶黄素(TF)浸出率的影响,并通过正交试验设计,分别以TR/TF浸出率和浸提液感官综合评分作为考察指标,确定了红茶汤最佳浸提工艺。结果表明:当红茶汤中TR含量过高或过低,TR/TF比值过高或过低时,红茶汤的感官品质并不是很好,红茶汤的感官品质与TR/TF的浸出率不成正相关。红茶汤较优的浸提工艺为:浸提温度85℃、时间15min、茶水比1:40、pH5.5,在这一浸提条件下得到的红茶汤光泽透明,呈红棕色,且具有红茶汤特有的香气,味感纯正,爽口。By single factor design, this test studied on extraction rate of TR/TF in different temperature, time, ratio of tea and water and pH. And by orthogonal test, taking the extraction rate of TR/TF and the sensory grading of black tea extracted fluid as main evaluation indicator, obtained the best extractive technique of black tea. The result showed that the best extractive technique of black tea is that temperature is 85 ℃, time is 15 min, ratio of tea and water is 1：40, pH is 5.5; when the ratio of TR/TF is over high or low, sensory grading of black tea extracted fluid is not good.

关 键 词：信阳红茶 浸提工艺 红茶色素 浸出率 优化 

分 类 号：TS272.52[农业科学—茶叶生产加工]