绿茶多酚的最适冲泡溶出条件及成分分析  

Optimum brewing conditions for dissolving green tea polyphenols and components analysis

作　　者：陈正函[1] 吕晓玲[1] 徐蕾然[1] 孟颖 张锋 

机构地区：[1]天津科技大学,天津300457 [2]葫芦岛茂华生物有限责任公司,辽宁葫芦岛125203

出　　处：《食品工业科技》2013年第1期277-281,共5页Science and Technology of Food Industry

摘　　要：以绿茶为材料系统全面的研究冲泡时茶多酚溶出的最适条件。在单因素实验基础上,选取温度、液料比、时间和次数为主要因素以及冲泡容器、是否加盖、搅拌为生活习惯因素,以茶多酚溶出量为响应值,应用Box-Behnken中心组合实验设计建立数学模型,进行响应面分析。结果表明,温度81℃、液料比150:1(mL/g)、时间7min,茶多酚溶出量112.80mg/g,其中,总儿茶素溶出量占总酚的57.29%。此条件冲泡得到的EGCG、ECG、EGC、EC和咖啡碱的溶出量均较高,共同作用后改善茶汤滋味,避免出现过苦或过涩的现象。个人习惯因素的影响结果可作为参考。The purpose was to determine the optimum brewing conditions for a cup of green tea.According to single factor experiments,a mathematical model was established using Box-Behnken central composite experimental design with contents of tea polyphenols as the response.Temperature,liquid-solid ratio,time and frequency were found to be the principal factors as well as cup,whether covered and stirred were found to be the habitual factors.The results showed that the optimum process conditions of green tea were as follows：temperature 81℃,liquid-solid ratio 150：1（mL/g）,time 7min,and verified value 112.80mg/g.Total catechins occupied about 57.29% of tea polyphenols.The contents of EGCG,ECG,EGC and caffeine were higher than the others in this condition.It could be improved the taste of tea infusion by the combined action of total catechins and caffeine and avoided the phenomenon of too bitter or too astringent.The effect of habitual factors can be used as a reference.

关 键 词：绿茶 生活泡茶 茶多酚 响应面 高效液相色谱 

分 类 号：TS272.7[农业科学—茶叶生产加工]