不同冲泡条件对平山雨花茶茶多酚释放含量的影响  

Effects of Different Bubble Conditions on the Release of Polyphenol in Pingshan Yuhua Tea

作　　者：王万秋 叶扬[1] 张宝林 肖洪[1,3,4] 史晶晶 金玉成 刘士健 WANG Wan-qiu;YE Yang;ZHANG Bao-lin;XIAO Hong;SHI Jing-jing;JIN Yu-cheng;LIU Shi-jian(College of Food Science,Southwest University,National Demonstration Center for Experimental Food Science and Technology Education (Southwest University),Chongqing 400715,China;Shede Wine Distillery Co.,Ltd.,Suining 629209,Sichuan,China;Beijing Zhengboheyuan Technology Co.,Ltd.,Beijing 102400,China;Beijing Zhengboheyuan Technology Co.,Ltd.Chongqing Branch,Chongqing 400716,China)

机构地区：[1]西南大学食品科学学院食品科学与工程国家级实验教学示范中心(西南大学),重庆400715 [2]舍得酒业股份有限公司,四川遂宁629209 [3]北京正博和源科技有限公司,北京102400 [4]北京正博和源科技有限公司重庆分公司,重庆400716

出　　处：《食品研究与开发》2019年第6期64-68,共5页Food Research and Development

摘　　要：为确定日常冲泡平山雨花茶的最佳工艺条件,该试验以2018年生产的南京平山雨花茶作为原料、模拟日常饮茶的冲泡习惯,运用水提法,研究不同冲泡温度、冲泡时间、料液比、浸提次数对平山雨花茶茶多酚释放含量的影响;运用正交试验方法确定冲泡雨花茶的最适条件。研究结果表明使用自来水,在冲泡温度90℃、冲泡时间8 min、料液比1∶110(g/mL)条件下冲泡的茶汤茶多酚含量最高,提取率为17.91%。In order to determine the daily brew hirayama made yuhua district tea the best process conditions,the experiment to 2018 years in the production of nanjing hirayama made yuhua district bubble tea as raw materials,simulation of the daily tea drinking habits,the use of water,different brewing temperature,brewing time,liquid ratio,extraction times of hirayama made yuhua district the effects of tea polyphenols release content;The optimal conditions of the tea were determined by orthogonal experiment,and the sensory evaluation was made on the tea soup with different conditions.The results of the study indicate that tap water was used in the brewing temperature of 90℃.The maximum amount of polyphenols in the tea soup with 8 minutes of infusion time and liquid material ratio of 1∶110(g/mL)was 17.91%.

关 键 词：雨花茶 茶多酚 冲泡条件 提取率 提取时间 

分 类 号：TS272[农业科学—茶叶生产加工]