不同生产工艺条件对速溶普洱茶中主要成分含量的影响  

Effect of the different process conditions on the main components content of instant Pu'er tea

作　　者：耿丽晶[1] 周围[1] 郭雪[1] 王美玲[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《食品工业科技》2013年第24期265-270,274,共7页Science and Technology of Food Industry

基　　金：辽宁省高等学校杰出青年学者成长计划(LJQ2012073);辽宁省"大学生创新创业训练计划"项目(201210160011);中华医学会医学教育研究课题(2012-RC-15);辽宁医学院"校长奥鸿博泽基金"课题(XZJJ20130101-03)

摘　　要：目的:比较水浸提法、醇浸提法、酶解法在制备速溶普洱茶过程中各工艺条件对速溶普洱茶中茶可溶性糖、茶多酚、游离氨基酸含量的影响。方法:采用蒽酮法、酒石酸亚铁法及茚三酮法分别测定茶可溶性糖、茶多酚、游离氨基酸的含量。结果:水浸提法、醇浸提法制备速溶普洱茶过程中料液比、浸提温度、浸提时间等工艺条件对速溶普洱茶中茶可溶性糖、茶多酚和游离氨基酸含量均有极显著影响(p<0.01),酶解法制备速溶普洱茶过程中酶组合方式、酶添加量、酶解时间、酶解温度、料液比、浸提次数对速溶普洱茶中茶可溶性糖、茶多酚和游离氨基酸含量均有极显著影响(p<0.01)。最佳工艺条件下,酶解法生产速溶普洱茶中茶可溶性糖、游离氨基酸含量高于水浸提法与乙醇浸提法。乙醇浸提法生产速溶普洱茶中茶多酚含量最高。结论:酶解法生产速溶普洱茶较优。Objective：To compare various process conditions of water extraction,alcohol extraction method, enzymatic process for the instant tea preparation on soluble sugar in tea,tea polyphenols,free amino acid content. Methods：Using anthrone method,ferrous tartrate method and ninhydrin assay detected the content of tea soluble sugar,tea polyphenols,free amino acids. Results：In water extraction,alcohol extraction process of preparation of instant tea,the solid-liquid ratio,extraction temperature,extraction time were highly significant effect on the tea soluble sugar,tea polyphenols and free amino acids（p〈0.01 ）. In instant tea prepared by enzymatic hydrolysis process,the enzyme combinations,enzyme dosage,reaction time,reaction temperature, solid-liquid ratio,extraction times were highly significant effect on the instant Pu＇er tea soluble sugar,tea polyphenois and free amino acids（p〈0.01 ）. Under optimum conditions,tea soluble sugars and free amino acid content of instant tea by enzymatic production were higher than by the water extraction and ethanol extraction. The instant tea polyphenols concentrations of ethanol extraction production were highest. Conclusion The enzymatic production of instant tea is best.

关 键 词：速溶普洱茶 茶可溶性糖 茶多酚 游离氨基酸 

分 类 号：TS272.5[农业科学—茶叶生产加工]