不同浸提温度对茶叶茶氨酸的提取影响  

Effect of Different Water Leaching Temperature on Extraction of Tea L-Theanine

作　　者：袁媛 赵志燊 YUAN Yuan;ZHAO Zhi-shen(The Department of Gastroenterology,Affiliated Hospital of Guizhou Medical University Guiyang 550004,Guizhou,China;Teaching Equipment and Laboratory Management Center,Guiyang University,Guiyang 550005,Guizhou,China)

机构地区：[1]贵州医科大学附属医院消化内科,贵州贵阳550004 [2]贵阳学院教学设备及实验管理中心,贵州贵阳550005

出　　处：《贵阳学院学报（自然科学版）》2020年第4期60-62,共3页Journal of Guiyang University：Natural Sciences

摘　　要：为探究不同浸泡温度对茶叶中茶氨酸的溶出影响。采用70℃、80℃、90℃和100℃,4个温度恒温水浴浸提,液相色谱仪检测茶氨酸的溶出量。结果显示,不同茶叶中茶氨酸的溶出量稳定性在可接受范围内;贵州红茶中茶氨酸的溶出量随着浸提温度的升高,增加趋势明显。两种白茶中茶氨酸的浸提溶出量受温度上升影响变化不大,增加趋势趋于平缓。6种茶叶均在100℃的恒温水浴浸提中,达到茶氨酸溶出量的最大值。To explore the influence of different steeping temperatures on the dissolution of L-theanine in tea.The water leaching was performed using 4 temperature levels of 70,80,90 and 100℃,and the dissolution of L-theanine was detected by liquid chromatography.The results showed that the stability of the dissolution of L-theanine in different teas was within an acceptable range;the dissolution of L-theanine in Guizhou black tea had an obvious increasing trend with the increase of the water leaching temperature.The extraction and dissolution of L-theanine in the two white teas did not change much under the influence of rising temperature,and the increasing trend tended to be gentle.The six kinds of tea were all extracted in a constant water leaching temperature at 100°C to reach the maximum L-theanine dissolution.

关 键 词：茶叶 茶氨酸 浸泡温度 

分 类 号：TS272[农业科学—茶叶生产加工]