冲泡条件对不同等级普洱熟茶茶多酚浸出量的影响研究  

Effects of Different Brewing Conditions on the Dissolution of Tea Polyphenols in Different Grades of Pu-erh Fermentation Tea

作　　者：单治国[1] 张春花[1] 满红平 祝天桥[1] 赵媛 颜学行 SHAN Zhiguo;ZHANG Chunhua;MAN Hongping;ZHU Tianqiao;ZHAO Yuan;YAN Xuexing(Pu’er univercity,Puer 665000,China;Pu’er Quality and Technical Supervision and Comprehensive Testing Center,Puer 665000,China)

机构地区：[1]普洱学院,云南普洱665000 [2]普洱市质量技术监督综合检测中心,云南普洱665000

出　　处：《茶叶通讯》2021年第4期696-700,共5页Journal of Tea Communication

基　　金：普洱学院高层次人才科研启动项目(K2015032);云南省教育厅科学研究基金(2018JS513、K2017058);普洱学院重点项目(K2018012);普洱学院青年学术与技术带头人后备人才培养项目(QNRC20-02);普洱学院青年骨干教师培育工程(2020GGJS005);农学专业普洱茶实验实习实训基地与加工技术创新服务中心(云高教2015-56号);普洱学院茶叶科技创新研究团队(K2017047)。

摘　　要：为探索冲泡条件对云南普洱熟茶中茶多酚浸出量的影响,以宫廷、一级、三级、五级共4个等级的普洱熟茶为材料,分别检测不同冲泡时间、温度、茶水比及水质条件下茶汤中的茶多酚浸出量。结果表明:茶多酚的浸出量受冲泡水温、时间、茶水比与水质的影响,在95.6℃的沸水、冲泡5 min、3∶150(g/mL)的茶水比、自来水水质作用下茶多酚的浸出量最大,且普洱茶的等级越高茶多酚的浸出越多,极显著高于低等级茶的浸出量(P<0.01)。试验结果可为确定云南普洱茶冲泡方式等提供理论依据。In order to explore the influence of brewing conditions on the dissolution of tea polyphenols in Yunnan Pu-erh fermentation tea,four grades of Pu-erh fermentation tea,namely the highest grade tea,first grade tea,third grade tea and fifth grade tea were selected as materials to detect the dissolution of tea polyphenols in tea soup under different brewing time,temperature,ratio of tea to water and water quality.The results showed that the dissolution of tea polyphenols was affected by brewing water temperature,brewing time,ratio of tea to water and water quality.Under the action of boiling water at 95.6℃,brewing for 5 min,tea water ratio of 3∶150(g/ml)and tap water quality,the dissolution of tea polyphenols was the largest,and the higher the grade of Pu'er fermentation tea,the more tea polyphenols were leached,which was significantly higher than that of low grade tea(P<0.01).The results can provide a theoretical basis for determining the brewing mode of Yunnan Pu-erh fermentation tea.

关 键 词：普洱熟茶 冲泡条件 茶多酚 浸出率 

分 类 号：S571.1[农业科学—茶叶生产加工]