冲泡条件对信阳红茶茶汤内含物浸出规律的影响  

Influence of Brewing Conditions on Inclusion Leaching Rate of Xinyang Black Tea

作　　者：孙慕芳[1] 张洁[1] 郭桂义[1,2] 

机构地区：[1]信阳农林学院茶学系河南省高校信阳毛尖茶产业工程技术研究中心、信阳市茶产业基础研究重点实验室,河南信阳464000 [2]安徽省大别山区农林特色产业协同创新中心,安徽合肥230036

出　　处：《食品研究与开发》2014年第15期15-19,共5页Food Research and Development

基　　金：河南省科技厅科技攻关项目(112102110142);河南省教育厅科学技术研究重点项目资助计划(14A210022);河南省教育厅自然科学研究项目(2010C210008);校级青年科学基金项目

摘　　要：采用正交试验、多重比较研究了冲泡水温(80、90、100℃)、冲泡时间(1、2、3min)、水质(矿泉水、自来水、纯净水)3个因素对信阳红茶茶汤内含物浸出率及感官内质得分的影响。结果表明,不同冲泡因子对内含物浸出率影响不同。时间对茶多酚、氨基酸、水浸出物浸出率影响显著,温度对氨基酸、水浸出物浸出率影响显著,水质对内含物浸出率影响不显著。3因素对感官审评内质得分影响均显著。By orthogonal experiment and multiple, the effect of brewing temperature （80,90, 1 00 ℃）, brewing time （1, 2, 3 min）, water （mineral water, tap water, purified water）3 factors on inclusion leaching rate and sensory quality score of Xinyang black tea were researched.The results showed different brewing factor had different effects on inclusion leaching rate.The time had significant effect on the extraction rate of tea polyphenols, amino acids,water extracts,temperature had significant influence on leaching rate of amino acids and water extracts, water had no significant effect on leaching rate. Effects of 3 factors had ssignificant effect on the sensory evaluation scores.

关 键 词：冲泡条件 信阳红茶 茶汤 浸出率 

分 类 号：TS272.52[农业科学—茶叶生产加工]