冲泡条件对不同等级普洱熟茶氨基酸溶出量的影响  

Effects of Different Brewing Conditions on the Dissolution of Amino acid in Pu’er Ripe Tea

作　　者：单治国[1] 张春花[1] 满红平 强继业[1] 刘兴元[1] 赵媛 颜学行 SHAN Zhiguo;ZHANG Chunhua;MAN Hongping;QIANG Jiye;LIU Xingyuan;ZHAO Yuan;YAN Xuexing(Pu'er univercity,Puer 665000,China;Pu'er Comprehensive Technical 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》2022年第2期240-244,共5页Journal of Tea Communication

基　　金：云南省高校普洱茶加工工程研究中心,普洱学院高层次人才科研启动项目(K2015032);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);普洱学院重点科研专项规划项目(2020XJGH08);制茶学课程教学团队,普洱学院普洱茶科技研发创新团队(CXTD020)。

摘　　要：为了探索冲泡条件对普洱熟茶冲泡过程中氨基酸溶出量的影响,以宫廷、一级、三级、五级共4个等级的普洱熟茶为试验材料,分别检测不同冲泡时间、不同冲泡温度、不同冲泡茶水比和不同冲泡水质条件下茶汤中的氨基酸含量。结果表明:氨基酸的溶出量受到冲泡时的水温、时间、茶水比、水质等5个因素的影响较大,以3∶150(g/mL)的茶水比采用水温95.6℃的山泉水冲泡5 min,氨基酸的溶出量最大;且普洱茶的等级越高氨基酸的溶出量越大,极显著的高于低等级的溶出量(P < 0.01)。本试验结果可为确定普洱茶冲泡技巧提供理论依据。In order to explore the influence of brewing conditions on the dissolution of amino acids in Pu’er ripe tea during infusion,four grades of Pu’er ripe tea,namely the highest grade tea,first grade tea,third grade tea and fifth grade tea,were selected as the research objects to analyze the change of amino acid dissolution in tea soup under different brewing time,temperature,ratio of solid to water and water quality,in this paper.The results showed that the temperature of water,brewing time and ratio of solid to water,played vital roles in amino acids content of the Pu’er tea,with brewing temperature of 95.6℃,brewing time of 5 min and the ratio of solid and water of 3 g/150 mL,spring water quality theradio of amino acids were suitable.Moreover,the higher the grade of Pu’er ripe tea,the greater the amount of polyphenols dissolved,which was significantly higher than that of the lower grade (P<0.01).This study provided a theoretical basis for determining the best brewing method for Pu’er ripe tea and gave scientific guide to tea drinking in people’s life.

关 键 词：普洱茶 熟茶 冲泡条件 氨基酸 

分 类 号：S571.1[农业科学—茶叶生产加工]