不同水质冲泡对苦荞茶茶汤品质和抗氧化活性的影响  

Effects of Different Brewing Water Quality on the Quality and Antioxidant Activity of Tartary Buckwheat Tea Infusion

作　　者：张婷[1] 崔林花 程哲 张玲 李云龙 ZHANG Ting;CUI Linhua;CHENG Zhe;ZHANG Ling;LI Yunlong(Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《食品研究与开发》2025年第6期9-15,共7页Food Research and Development

基　　金：国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS⁃07⁃E⁃2);山西省现代农业杂粮产业技术体系建设专项(2022⁃03);山西农业大学科技创新提升工程项目(CXGC202416)。

摘　　要：该研究选用自来水、矿泉水、纯净水和超纯水分别对苦荞茶进行冲泡,利用高效液相色谱仪、氨基酸分析仪和电子舌等仪器,分析4种不同水质茶汤的色泽、营养功能成分、感官滋味以及抗氧化活性,探究不同水质对苦荞茶茶汤品质的影响。研究结果表明,矿泉水的pH值呈弱酸性,冲泡出的苦荞茶茶汤色泽呈亮黄色,可溶性糖、游离氨基酸含量最高,且营养功能成分含量显著高于其他水质冲泡的茶汤(P<0.05),其中,总黄酮含量(8.70mg/g)、总酚含量(5.41mg/g)、芦丁含量(5.70mg/g)、异槲皮素含量(0.30mg/g)以及DPPH自由基清除率IC50值(1.58mg/mL)、铁离子还原能力(0.36mmol/g)较强;电子舌感官分析表明矿泉水冲泡的茶汤苦味值较小,甜味和鲜味占比高于其他水质冲泡的茶汤占比。因此,用矿泉水冲泡苦荞茶茶汤的品质较好,抗氧化能力较强,可选用矿泉水作为苦荞茶最佳冲泡用水。Tap water,mineral water,purified water,and ultrapure water were used to brew tartary buckwheat tea.High performance liquid chromatography,an amino acid analyzer,and a electronic tongue were employed to analyze the colors,functional components,tastes,and antioxidant activities of the four tea infusions.The effects of different water quality on the quality of tartary buckwheat tea infusion were explored.The results showed that mineral water was weakly acidic,and the tartary buckwheat tea infusion brewed with mineral water was bright yellow,with the highest content of soluble sugar and free amino acids and higher content of functional components than other tea infusions(P<0.05).Specifically,the tartary buckwheat tea infusion brewed with mineral water had higher content of total flavonoids(8.70 mg/g),total phenols(5.41 mg/g),rutin(5.70 mg/g),and isoquercetin(0.30 mg/g).Moreover,it demonstrated higher half maximal inhibitory concentration(IC50)in the scavenging against DPPH·free radicals(1.58 mg/mL)and higher ferric ion reducing anti-oxidant power(0.36 mmol/g).The sensory analysis of electronic tongue showed that the tea infusion brewed with mineral water had lower bitterness and higher sweetness and umami than other tea infusions.In conclusion,the tartary buckwheat tea brewed with mineral water demonstrated good quality and strong antioxidant capacity,and thus mineral water can be used as the best brewing water for tartary buckwheat tea.

关 键 词：水质 苦荞茶茶汤 感官滋味 营养功能成分 抗氧化活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]