不同浸泡条件对茶水中咖啡因含量的影响  

Influence of Different Soaking Conditions on Caffeine Content in Tea

作　　者：张健 李昕[2] 杨光 Zhang Jian;Li Xin;Yang Guang(Heilongjiang Drug Inspection Center, Harbin 150010, China;College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]黑龙江省药品审核查验中心,哈尔滨150010 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《黑龙江科学》2021年第16期40-41,共2页Heilongjiang Science

摘　　要：探讨茶叶浸泡温度、浸泡时间、浸泡次数对茶水中咖啡因含量的影响。采用高效液相色谱法对茶水中咖啡因的含量进行分析,随浸泡温度的增高,茶水中溶出咖啡因含量逐渐增高;随浸泡时间的加长,茶水中溶出咖啡因含量逐渐增高;随浸泡次数的增多,茶水中溶出咖啡因逐渐减少。本研究得出浸泡条件对茶水中咖啡因含量影响较大的结论。In this study,the caffeine content in tea was analyzed by soaking temperature,time and times.The content of caffeine in tea was analyzed by High Performance Liquid Chromatography.With the increase of soaking temperature,the content of dissolved caffeine in tea increased gradually.With the increase of soaking time,the content of dissolved caffeine in tea increased gradually.With the increase of soaking times,the caffeine dissolved in tea decreased gradually.The caffeine content in tea is greatly affected by soaking conditions.

关 键 词：茶叶 咖啡因 浸泡条件 

分 类 号：TS20[轻工技术与工程—食品科学]