茶叶原料对速溶茶粉茶多酚含量的影响  

Effect of tea materials on polyphenols content of freeze-dried instant tea powder

作　　者：施郁荫[1] 刘宝林[1] 

机构地区：[1]上海理工大学低温生物与食品冷冻研究所,上海200093

出　　处：《广东农业科学》2013年第2期90-92,共3页Guangdong Agricultural Sciences

基　　金：上海市研究生创新基金(JWCXSL1202)

摘　　要：以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料制备出的茶粉的茶多酚含量最高、为72.07%,可作为较适宜的制备速溶茶粉的原料。This paper aimed to provide technical support for the development of new resources of instant tea powder. The fresh leaves, old leaves, de-enzyming leaves, finished product tea were taken as the raw materials. The tea polyphenols contents of freeze-dried instant tea powder were compared among these tea materials. The optimum conditions were as following： extraction temperature of 85℃, extraction of tea for 30 minutes for three times, 1：40 as ratio of tea to water, -40℃as pre freezing temperature. The instant tea powder made from de-enzyming leaves had the highest polyphenol content of 72.07%, indicated that de-enzyming leaves was suited for making instant tea powder.

关 键 词：速溶茶粉 茶多酚 鲜叶 老叶 杀青叶 

分 类 号：TS272.2[农业科学—茶叶生产加工]