冲泡条件对武夷肉桂生化成分浸出率和茶汤品质的影响  

Influence of Brewing Condition on the Extraction Rate and Infusion Quality of Wuyi-Rougui Tea

作　　者：王芳 王飞权 陈百文 杨江帆 

机构地区：[1]武夷学院茶与食品学院,武夷山354300 [2]中国乌龙茶产业协同创新中心,武夷山354300 [3]福建省茶叶质量检测中心站,福州350002

出　　处：《食品工业》2018年第1期72-75,共4页The Food Industry

基　　金：福建省"2011协同创新中心"中国乌龙茶产业协同创新中心专项(闽教科[2015]75号);福建省科技厅区域重大项目(2012H4028)

摘　　要：冲泡方式对茶汤的风味品质具有很大影响,为冲泡出滋味和香气都好的茶汤,试验从水温、茶水比和冲泡时间等方面来探索冲泡条件对武夷肉桂生化成分浸出率和品质表现的影响,结果表明:随着水温的升高和冲泡时间的增加,武夷肉桂茶汤中茶多酚、游离氨基酸、黄酮类化合物、咖啡碱等生化成分均呈增长趋势,在感官品质上也表现为滋味由醇和变醇厚变浓强,香气的浓度和高扬感也增强。茶水比越大,各生化成分的浸出率越低,冲泡次数越多,各生化成分的浸出总量越大。Brewing way of tea has a big effect on the taste evaluation of tea soup. In order to brew good taste and aroma of tea, study the effect on the extraction rate and quality of Wuyi-Rougui tea, under different brewing conditions like water temperature, tea-water proportion, brewing time and so on. The results show that with the increase of water temperature and brewing time, the total extracts of tea which includes tea polyphenols, free amino acid, flavonoids, caffeine are also increased. And besides, on organoleptic evaluation, it turns more and more mellow, and more and more intoxicating. The bigger tea-water proportion, the lower extraction rate of each inclusions. With the brewing times increase, the total extractions are bigger.

关 键 词：水温 浸泡时间 武夷肉桂茶 浸出率 茶汤品质 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]