不同类型水质对龙井茶汤风味品质及主要化学成分的影响  

Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions

作　　者：龚芝萍[1] 尹军峰[2] 陈根生[2] GONG Zhiping;YIN Junfeng;CHEN Gensheng(The First Affiliated Hospital,College of Medical,Zhejiang University,Hangzhou 310003,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Key Laboratory of Tea Processing Engineering of Zhejiang Province,National Engineering Technology Research Center of Tea Industry,Hangzhou 310008,China)

机构地区：[1]浙江大学医学院附属第一医院,浙江杭州310003 [2]中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,浙江杭州310008

出　　处：《茶叶科学》2020年第2期215-224,共10页Journal of Tea Science

基　　金：浙江省医药卫生科技计划(2019KY236);国家自然科学基金(31671861)。

摘　　要：为了解水质对茶汤品质的影响,选用自来水、娃哈哈纯净水、虎跑冷泉、C胞活力小分子团水、5100西藏冰川矿泉水和健龙火山冷矿泉水等6种饮用水作为研究对象,采用感官品质评定和成分分析两种方式,研究不同类型水质对茶汤风味品质及化学成分的影响。结果表明,pH呈弱酸性,Ca2+、Mg2+及总离子含量较低的纯净水和虎跑冷泉冲泡龙井茶较为适宜,在风味品质方面既能较好的控制茶汤的苦、涩、鲜等滋味,也能体现出茶汤特有香气的浓郁度和纯正度。通过风味物质的分析,随着饮用水离子浓度增加,茶汤中的茶多酚、氨基酸、EGCG、酯型儿茶素、草酸含量均显著下降;咖啡碱和总糖含量差异较小;黄酮类化合物含量略有增加。Ca2+、Mg2+浓度较高的矿物质水对茶汤中的芳樟醇、反-丁酸-3-己烯酯、十二烷、十四烷、顺-3-己烯异戊酸酯、香叶醇、β-紫罗酮等17种龙井茶特征香气成分挥发有抑制作用。本研究初步明确了水质对茶汤滋味物质构成和香气物质挥发的影响,试验结果对茶叶风味化学、科学泡茶、茶饮制造用水的选择等方面提供理论基础。In order to understand the effect of water quality on the flavor of tea infusions, six typical drinking water(including tap water, Wahaha Purified water, Hupao cold spring water, C cell vitality small molecule group water, 5100 Tibet glacier mineral water, Jianlong volcano cold mineral water) were selected as the research objects. The effects of different types of water quality on the flavor quality and chemical composition of tea infusions were studied by sensory evaluation and component analysis. The results show that the purified water and Hupao cold spring water were weakly acidic, and had low Ca2+, Mg2+ and total ion contents, which were more suitable to brew Longjing tea. In terms of the quality of flavor, it could better control the bitterness, astringency and freshness of tea soup, and reflect the richness and purity of the unique aroma of the tea infusions. Through the analysis of flavor substances, with the increase of ion concentration of drinking water, the contents of tea polyphenols, amino acids, EGCG, ester catechins and oxalic acid in the tea infusions were significantly reduced. The contents of caffeine and total sugar were not significantly different. The flavonoid content slightly increased. The mineral water with higher concentrations of Ca2+ and Mg2+ effectively inhibited the release of 17 characteristic aroma components of Longjing tea infusions, such as linalool, Trans-butyrate-3-hexene ester, dodecane, tetradecyl, cis-3-Hexenyl isovalerate, geraniol and β-ionone. This study analyzed the effect of water quality on the composition of tea flavor substances and the volatility of aroma substances, and preliminarily determined that the water quality factor was the main reason for the taste difference of Longjing tea infusions. This research preliminarily illuminated the effect of water quality on the flavor composition and aroma volatilization of tea infusions,and the results provided a theoretical basis for tea flavor chemistry, scientific tea making and water selection for tea beverage manufa

关 键 词：水质 茶汤 化学成分 风味 感官审评 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.51[农业科学—作物学]