不同提取方法及工艺对黄化茶有效成分溶出的影响初探  

Effect of Different Extraction Methods and Process on Dissolution of Active Components in Albino Tea

作　　者：傅秀花 徐汝松 钟小玉 周建彬 吕杨俊 王霈菲 蒋玉兰[4] 潘俊娴[4] 朱跃进 FU Xiuhua;XU Rusong;ZHONG Xiaoyu;ZHOU Jianbin;LV Yangjun;WANG Peifei;JIANG Yulan;PAN Junxian;ZHU Yuejin(Zhejiang Minghuang Natural Products Development Co.,Ltd.,Quzhou,Zhejiang 324000,China;“Zhejiang Agricultural Talents”Workstation for Longyou Huang Tea Industry of Zhejiang Province,Quzhou,Zhejiang 324000,China;Longyou Planting Industry Development Center,Quzhou,Zhejiang 324000,China;Hangzhou Tea Research Institute,CHINA COOP,Hangzhou,Zhejiang 310016,China)

机构地区：[1]浙江茗皇天然食品开发股份有限公司,浙江衢州324000 [2]浙江省龙游黄茶业“浙农英才”工作站,浙江衢州324000 [3]龙游县种植业发展中心,浙江衢州324000 [4]中华全国供销合作总社杭州茶叶研究所,浙江杭州310016

出　　处：《农产品加工》2025年第5期15-20,30,共7页Farm Products Processing

基　　金：黄茶创新精深加工技术研究与产品开发项目(2022XTTGCY01-04);龙游黄茶绿色高值加工利用关键技术研究与应用示范项目(JHXM2021017)。

摘　　要：黄化茶品种鲜叶具有高氨基酸、低多酚物质的特点,近年来随着种植面积与产量的增加,在深加工方面的工艺研究显得非常迫切。探究了以“中黄3号”为代表的黄化茶在不同提取方法下有效成分溶出的情况,为黄化茶在速溶茶方面的开发应用提供数据支撑。分别选用水提法和内部沸腾法进行提取,先以水提法进行不同茶水比、提取温度、提取时间对水浸出物、茶多酚、氨基酸、咖啡碱及儿茶素组分等溶出占比的研究。在此工艺基础上,结合内部沸腾法提取,设置解析剂(乙醇)体积分数、解析剂料液比、解析时间等因素对成分溶出的研究。结果表明,该品种提取用茶有效成分溶出各因素受水提法影响较内部沸腾法更大、波动更明显。低温水提法利于生产高氨基酸、低茶多酚的速溶茶,相应工艺为茶水比1∶15,提取温度45℃,提取时间60 min;内部沸腾法在保持较高游离氨基酸溶出占比的同时,利于生产高酯型儿茶素的速溶茶,相应工艺为解析剂体积分数50%,解析剂料液比1∶2,解析时间10 min,再在茶水比1∶15,提取温度85℃条件下水提60 min。The fresh tea leaves of albino tea variety are characterized by high amino acids and low polyphenols.In recent years,with the increase of planting area and production,the research on the process of deep processing has been more and more urgent.The study preliminarily explored the dissolution of active components of albino tea varieties represented by“Zhonghuang 3”under different extraction methods to provide data support for the application and development of albino tea in instant tea.Water extraction method and internal boiling method were selected for extraction.The extraction was first carried out by water extraction method,and the effects of different tea-water ratio,extraction temperature and extraction time on the water extract,dissolution of tea polyphenols,free amino acids,caffeine and catechin components were studied.Based on this process,the extraction by internal boiling method was carried out,and the factors such as desorption agent(ethanol)concentration,solid-liquid ratio of desorbent and the time of desorption were set to study the dissolution of active components.The results showed that the dissolution of the active components of this variety was more affected by the factors of water extraction method than internal boiling method,and the fluctuation was more obvious.The water extraction method with low temperature was suitable for the production of instant tea with high amino acid and low tea polyphenols,and the corresponding process was as follows:the ratio of tea-water 1∶15,the extraction temperature 45℃,the extraction time 60 min.The internal boiling method was suitable for the production of instant tea with high ester type catechins while maintaining a high proportion of free amino acid dissolution,and the corresponding process was as follows:the concentration of desorbent 50%,the ratio of tea-desorbent 1∶2,the desorption was performed at room temperature for 10 min,and then used water extraction method with a tea-water ratio of 1∶15 at 85℃for 60 min.

关 键 词：黄化茶 中黄3号 水提法 内部沸腾法 游离氨基酸 茶多酚 

分 类 号：TS272.2[农业科学—茶叶生产加工] TS272.4[轻工技术与工程—农产品加工及贮藏工程]