冲泡条件对梵净山翠峰茶茶汤品质及活性成分的影响  

Influence of Brewing Condition on Active Ingredients and Quality of Fanjing Mountain Cuifeng Tea Infusion

作　　者：向锋[1] 唐小曼[1] 刘米香 杨胜敖[1] 陈钰 XIANG Feng;TANG Xiaoman;LIU Mixiang;YANG Sheng’ao;CHEN Yu(Tongren Vocational Technical College,Tongren,Guizhou 554300;Bijiang District Disease Control and Prevention Center,Tongren,Guizhou 554300;Tongren Quality and Technical Supervision & Inspection Institute,Tongren,Guizhou 554300,China)

机构地区：[1]铜仁职业技术学院,贵州铜仁554300 [2]碧江区疾病预防控制中心,贵州铜仁554300 [3]铜仁市质量技术监督检测所,贵州铜仁554300

出　　处：《贵州农业科学》2019年第4期89-92,共4页Guizhou Agricultural Sciences

基　　金：铜仁市基础研究专项[铜仁市科研(2017)22]

摘　　要：为冲泡色、香、味俱佳的梵净山翠峰茶茶汤提供科学依据。采用单因素及正交试验就冲泡水温、茶水比和气温对梵净山翠峰茶汤中各浸出物浓度及茶汤品质的影响进行分析。结果表明:随冲泡水温、气温的升高及茶水比的增加,梵净山翠峰茶茶汤中咖啡碱、氨基酸、茶多酚、黄酮等生化成分的浸出浓度多呈增长趋势;汤色由嫩绿到泛黄;滋味由平和到浓厚,香气由纯正到尚浓。综合考虑各物质浸出速率及茶汤品质,在气温为18℃,冲泡水温为85℃,茶水比(W∶V)为2g∶120mL条件下冲泡的梵净山翠峰茶茶汤效果最佳。In order to provide scientific basis for Fanjing mountain Cuifeng tea infusion with good color,aroma and taste,single factor and orthogonal experiment were used to analyze the influence of water temperature,tea water ratio and air temperature on the concentration of extract and tea quality.The results showed that the concentration of caffeine,amino acids,tea polyphenols,flavonoids and other biochemical components in Cuifeng tea soup increased with the increase of brewing water temperature,air temperature and the ratio of tea to water.On the sensory quality,it also showed that the color of the soup changed from light green to yellowing,the taste changed from mild to strong,and the fragrance changed from pure to strong.As far as the leaching rate and the quality of tea soup are concerned,the effect of brewing Cuifeng tea soup was the best when the air temperature was 18℃,the brewing water temperature was 85℃and the ratio of tea to water was 2 g∶120 mL.

关 键 词：翠峰茶 冲泡条件 茶汤品质 活性成分 

分 类 号：TS272[农业科学—茶叶生产加工]