浸提条件对日照绿茶感官品质及水浸出物的影响  

Effect of Extracting Conditions on Sensory Quality and Water Extracts of Rizhao Green Tea

作　　者：王会[1] 孟宪磊[1] 刘桂芹[1] 孙小凡[1] 

机构地区：[1]聊城大学食品科学与工程系,山东聊城252059

出　　处：《湖北农业科学》2013年第19期4754-4755,4759,共3页Hubei Agricultural Sciences

基　　金：国家自然科学基金资助项目(30771374)

摘　　要：以山东省优质日照绿茶为原料,利用正交试验设计研究不同浸提条件对日照绿茶感官品质和水浸出物的影响。结果表明,影响茶汤感官品质的各因素的主次顺序是:茶水比>浸提时间>浸提温度。在浸提温度100℃、浸提时间8 min、茶水质量比1∶50时,茶汤中茶多酚、氨基酸及水浸出物的总量均较高,茶汤的汤色、香气、滋味最理想,是日照绿茶浸提的最佳条件。With high quality Rizhao green tea as raw material,orthogonal experimental design was applied to investigate the effect of extracting conditions on sensory quality and water extracts.The results showed that the influencing factors of sensory quality were sequenced by ratio of tea to water,extraction time and extraction temperature.The optimum conditions of the extractions were as fallows：the mass ratio of tea to water 1∶50,the temperature 100 ℃,and the extracting 8min.Under these conditions the total amount of tea polyphenols,amino acids and water extracts in the tea infusion were much higher and the liquor color,aroma and taste were ideal.

关 键 词：日照绿茶 浸提条件 感官品质 水浸出物 

分 类 号：TS272.5[农业科学—茶叶生产加工]