水中硒含量对安康紫阳红茶茶汤品质的影响  

The Impact of Various Concentrations of Selenium-Rich Water on the Quality of Ankang Ziyang Black Tea Soup

作　　者：李航行 张涛 周琼 LI Hangxing;ZHANG Tao;ZHOU Qiong(College of Modern Agriculture and Biotechnology,Ankang University,725000 Ankang Shaanxi,China;Crop Seed Station of Ankang,725000 Ankang Shaanxi,China;Se-enriched Food Engineering Laboratory of Shaanxi Province,725000 Ankang Shaanxi,China)

机构地区：[1]安康学院现代农业与生物科技学院,陕西安康725000 [2]安康市农作物种子站,陕西安康725000 [3]陕西省富硒食品工程实验室,陕西安康725000

出　　处：《粮食加工》2025年第2期34-37,42,共5页Grain Processing

摘　　要：选用4种不同浓度含硒水作为试验用水对安康紫阳红茶进行冲泡,确定最适冲泡紫阳红茶含硒水浓度。分析使用不同浓度含硒水对冲泡的茶汤中浸出物含量、游离氨基酸、茶多酚、咖啡碱、自由基清除率、钙、镁、硒等含量的影响;分析不同浓度含硒水对于口感的影响,并利用色差仪对其色泽进行分析。结果表明,使用0.012 mg/L的含硒水所冲泡的紫阳红茶茶汤中浸出物、茶多酚、咖啡碱含量较高,经感官审评确定其茶汤品质为4种水中最佳。The present study employed four different concentrations of selenium water as test water for brewing Ankang Ziyang black tea,and the optimal concentration of selenium water was determined.The effects of varying concentrations of selenium-enriched water on the composition of extract,free amino acids,tea polyphenols,caffeine,antioxidants,calcium,magnesium,and selenium in tea decoction were analyzed.The impact of different concentrations of selenium-containing water on taste was assessed,Additionally,color analysis was conducted using a color difference meter.The results show that the extract,tea polyphenol,and caffeine contents of Ziyang black tea soup made with a selenium water concentration of 0.012 mg/L were found to be higher.the quality of the tea soup was determined to be superior compared to the other three types of water.

关 键 词：富硒水 游离氨基酸 咖啡碱 茶多酚 水浸出物 

分 类 号：TS272[农业科学—茶叶生产加工]