市售冷泡绿茶主要品质成分冷泡浸出规律研究  

Study on Soaking Tendency of Major Quality-related Components in Commercial Available Cold-brewing Green Teas

作　　者：彭群华[1] 施江[1] 余意 蔺志远 彭佳堃 张永成 林智[1] PENG Qunhua;SHI Jiang;YU Yi;LIN Zhiyuan;PENG Jiakun;ZHANG Yongcheng;LIN Zhi(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Ekaterra(Shanghai)Plant-based Co.,Ltd.,Shanghai 252033,China)

机构地区：[1]中国农业科学院茶叶研究所,浙江杭州310008 [2]益科特(上海)植物制品有限公司,上海252033

出　　处：《中国茶叶》2023年第5期53-59,共7页China Tea

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助。

摘　　要：“冷泡茶”(Cold-brewing tea)因其最大程度保留了茶叶的鲜爽味且兼具饮用便利性,已成为消费者追捧的新型茶饮。文章系统研究了7个市售冷泡绿茶以及1个自制冷泡龙井茶的主要品质成分及其冷水浸出规律。结果表明,冷泡茶的含水率在4.12%~12.95%之间,差异较大;水浸出物、茶多酚、游离氨基酸和咖啡碱含量范围分别在34.06%~45.32%、23.99%~32.04%、3.03%~4.22%和2.78%~3.21%。随着冷水浸泡时间延长,茶汤中主要品质成分含量均逐渐增加。冷水浸泡40 min,所有样品的茶汤中水浸出物溶出率为19.7%~51.4%、茶多酚溶出率5.3%~19.0%、氨基酸溶出率24.4%~93.1%、咖啡碱溶出率在18.4%~39.3%。冲泡方式显著影响茶叶中茶多酚、氨基酸和咖啡碱的溶出率,冲泡20 min后茶多酚冷/热水溶出比为0.30~0.60、咖啡碱冷/热水溶出比为0.18~0.34、游离氨基酸冷/热水溶出比超过0.70,冷水浸泡茶汤中游离氨基酸溶出率较茶多酚和咖啡碱高,是冷泡绿茶口感更加鲜爽的主要原因。本研究结果可为冷泡茶产品质量标准制定和新型冷泡茶产品开发提供理论依据。"Cold-brewing tea"has been popularly pursued by consumers owing to its maintenance of fresh,umami taste,and its convenience in drinking.This paper has systematically studied the main quality-related components and their soaking tendencies of 7 commercial available cold-brewing green teas and 1 self-made cold-brewing Longjing tea.The results show that the moisture contents of cold-brewing teas ranged from 4.12%~12.95%,with a large difference.The contents of tea water extract,tea polyphenol,free amino acids and caffeine ranged from 34.06%~45.32%,23.99%~32.04%,3.03%~4.22%and 2.78%~3.21%,respectively.With the prolongation of cold water brewing time,the contents of these components in tea soup gradually increased.After soaking in cold water for 40 minutes,the dissolution rates of water extracts,tea polyphenols,amino acids and caffeine in tea soup of all samples were about 19.7%~51.4%,5.3%~19.0%,24.4%~93.1%,and 18.4%~39.3%respectively.The brewing method significantly affected the dissolution rate of tea polyphenols,amino acids and caffeine.After 20 minutes,the extraction rate of tea polyphenols(cold/hot water),caffeine(cold/hot water)and free amino acids(cold/hot water)were 0.30~0.60,0.18~0.34,and>0.70,the dissolution rate of free amino acids in cold water soaking tea soup is higher than that of tea polyphenols and caffeine,which is the main reason why the taste of cold-brewing green tea is more fresh and umami.The results of this study provided a theoretical basis for the formulation of quality standard for cold-brewing green teas and the development of new coldbrewing green tea.

关 键 词：冷泡绿茶 水浸出物 茶多酚 游离氨基酸 咖啡碱 儿茶素 

分 类 号：TS272.51[农业科学—茶叶生产加工]