冲泡时间对茶水中化学成分溶出及饮用安全性的影响  

Effects of Soaking Time on Chemical Compositions in Tea Soap and the Safety of Drinking

作　　者：生书晶 陈思仪 谢婕 龙志艺 龚玉莲 SHENG Shujing;CHEN Siyi;XIE Jie;LONG Zhiyi;GONG Yulian(Biology and Food Engineering Institute,Guangdong University of Education,Guangzhou 510310)

机构地区：[1]广东第二师范学院生物与食品工程学院,广州510310

出　　处：《食品工业》2023年第7期177-180,共4页The Food Industry

基　　金：国家自然科学基金项目(31600236);广州市科技计划项目(201707010459)。

摘　　要：为探究茶在不同冲泡时间内活性物质含量的变化及其饮用安全性,此研究模拟日常沸水泡茶方式,测定5 min~48 h中8个时间段内红茶、绿茶、铁观音冲泡茶水中茶多酚、游离氨基酸、咖啡碱以及亚硝酸盐、微生物的含量。结果发现,在48 h内3种茶水中4种化学成分溶出量几乎都是呈先逐渐上升后趋于平缓的趋势,在冲泡时间30 min时茶水中化学物质溶出速率最高。绿茶茶水中的茶多酚、咖啡碱以及亚硝酸盐溶出量在各时间段均高于红茶和铁观音,而红茶茶水中的氨基酸含量较高。在48 h内各时间段,3种茶水中的亚硝酸盐含量均未超过国家卫生标准规定的生活饮用水中亚硝酸盐含量,且无微生物污染。综合来看,3种茶的最佳饮用时间是在30 min内饮用完毕,此时活性物质溶出率较高,亚硝酸盐含量也较低。In order to investigate the effects of soaking time on chemical compositions in tea water and to evaluate their safety,the black tea,green tea and Tieguanyin tea were all brewed in a simulated daily way with boiling water.The contents of tea polyphenols,free amino acids,caffeine and nitrite in tea soap were determined within 48 hours.The results showed that the dissolution amount of four chemical components in three kinds of tea soup all increased with the prolongation of brew time,and the highest dissolution rate was found at 30 min.The contents of tea polyphenol,caffeine and nitrite in green tea soup were higher than those in black tea and Tieguanyin,and the contents of amino acids in black tea soup were higher.Within 48 hours,the content of nitrite in the three kinds of tea soups did not exceed the safety limits prescribed by National Standards for Drinking Water Quality,and there was no microbial pollution.In conclusion,the best drinking time for three kinds of tea is within 30 minutes,when the dissolution rates of active chemicals are higher,and the contents of nitrite are also lower.

关 键 词：冲泡时间 茶 化学成分 微生物 

分 类 号：TS272.5[农业科学—茶叶生产加工]