岳西翠兰最适冲泡温度的初探  

Study on Optimal Brewing Temperature of Yuexi Cuilan

作　　者：穆丹[1] 宗梅[1] 宋家刚 吴勇[1] 尹慕侃[1] 马振桥[1] 魏小娟[1] 

机构地区：[1]安庆师范学院生命科学学院,安徽安庆246011 [2]马鞍山市雨山区农业委员会雨山现代农业示范园,安徽马鞍山243000

出　　处：《安徽农学通报》2012年第23期35-37,共3页Anhui Agricultural Science Bulletin

基　　金：安徽省教育厅自然基金项目(KJ2012Z231)

摘　　要：以岳西翠兰为研究对象,寻找一个合适的冲泡温度,使茶叶中对人体有益的成分浸出量最大。以生物化学方法测定了不同冲泡温度下茶水中的氨基酸和茶多酚的含量,再综合考虑氨基酸、茶多酚和酚氨比来确定一个最适的冲泡温度。实验结果表明岳西翠兰在用100℃沸水冲泡时,茶多酚的浸出量过大而使茶汤呈苦涩味,随冲泡温度降低,当冲泡温度为50℃时,茶多酚的浸出量趋于最佳。氨基酸浸出量则随着冲泡温度的降低而升高,酚氨比随冲泡温度的降低而降低,而酚氨比值越低,茶汤的口味就越好。初步认为岳西翠兰的最适冲泡温度为50℃。Yuexi Cuilan is the object of our study, looking for a suitable brewing condition, to make the tea beneficial to hu- man body. By the biological chemical method, we determined the content of amino acids and tea polyphenols at different temperatures. Then we combined amino acids and tea polyphenols to determine an optima/brewing temperature. Experimen- tal results showed that the content of tea polyphenols was excessive resulting in the tea a bitter taste when temperature brew- ing was 100~C boiling water, and with a lower brewing temperature 50~C, the content of polyphenols resulted in a better taste. While the content of amino acid increased along with the brewing temperature decreased. Therefore the ratio of tea polyphenols to amino acids was lower. Generally, the lower ratio means the better taste of tea. According to the experimental results, we can initially think the optimal brewing temperature of Yuexi Cuilan is 50℃.

关 键 词：岳西翠兰 冲泡温度 氨基酸 茶多酚 酚氨比 

分 类 号：S571.1[农业科学—茶叶生产加工]