冲泡条件对赶黄草茶茶汤品质影响  

Effects of Brewing Conditions on the Quality of Penthorum chinense Pursh Tea Infusion

作　　者：张梦瑞 张彤[1] 郑仕辉 马紫君 曾里[1,2] 贾利蓉[1,2] 段飞霞[1,2] 冉旭[1,2] ZHANG Meng-rui;ZHANG Tong;ZHENG Shi-hui;MA Zi-jun;ZENG Li;JIA Li-rong;DUAN Fei-xia;RAN Xu(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,Sichuan,China;The Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province,Sichuan University,Chengdu 610065,Sichuan,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川大学食品科学与技术四川省高校重点实验室,四川成都610065

出　　处：《食品研究与开发》2023年第12期144-152,共9页Food Research and Development

基　　金：2020年度四川大学-泸州市人民政府战略合作项目(2020CDLZ-13);四川省重大科技专项(2018SZDZX0005)。

摘　　要：以赶黄草茶为原料,借助高效液相色谱(high performance liquid chromatography,HPLC)法和模糊数学法,研究冲泡温度、冲泡时间、茶添加量对茶汤槲皮素浸出量和感官品质的影响,并以模糊数学感官评价结果为响应值优化冲泡条件。结果显示,冲泡时间、冲泡温度增加,槲皮素、游离氨基酸浸出量随之增加。随着茶添加量增加,槲皮素浸出量先增加后减小,茶添加量为4.0 g时单克茶叶槲皮素浸出量最大;游离氨基酸浸出量持续减小,茶添加量为1.0 g时,单克茶叶游离氨基酸浸出量最大。3个因素对感官品质的影响大小为冲泡时间>茶添加量>冲泡温度。最优冲泡条件为冲泡时间5.6 min,冲泡温度80℃,茶添加量2.8 g,感官评分预测值8.677,实际感官评分8.64,与预测值接近。模型R2=0.9900,拟合程度高。High performance liquid chromatography(HPLC)and fuzzy mathematics were employed to study the effects of brewing temperature,brewing time,and tea addition amount on the quercetin content and sensory quality of Penthorum chinense Pursh(PCP)tea infusion.Furthermore,the brewing conditions were optimized with the results of fuzzy mathematics sensory evaluation as the response values.With the increases in brewing time and temperature,the content of quercetin and free amino acids in the tea infusion increased.As the amount of tea added increases,the amount of quercetin extracted first increases and then decreases.When the amount of tea added was 4.0 g,the amount of quercetin extracted from a single gram of tea leaves was the highest.The amount of free amino acid leaching continues to decrease,and when the addition amount was 1.0 g,the maximum amount of free amino acid leaching per gram of tea leaves was achieved.The effects of different factors on the sensory quality of tea infusion were in the order of brewing time>tea addition amount>brewing temperature.The optimal brewing conditions were brewing at the tea addition amount of 2.8 g and 80℃for 5.6 min.Under these conditions,the predicted value of comprehensive sensory score was 8.677 points,which was close to the measured value of 8.64 points.With R2=0.9900,the model demonstrated a high fitting degree.

关 键 词：赶黄草 冲泡条件 槲皮素 游离氨基酸 模糊数学 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]