绿茶杀青叶浸提物理化特性研究  

Study on Chemical and Physical Properties of Fixation Tea Leaf Extracts

作　　者：张凌云[1] 梁月荣[1] 陆建良[1] 吴姗[1] 吴颖[1] 孙其富[1] 

机构地区：[1]浙江大学茶叶研究所,杭州310029

出　　处：《中国食品学报》2004年第1期19-23,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：研究了提取温度对绿茶杀青叶提取物的物理和化学特性的影响。结果表明,茶汤固形物、茶多酚、咖啡因、氨基酸和主要儿茶素类化合物的提取率随提取温度上升而提高;茶汤明度和绿色程度随提取温度上升而下降;冷后浑和黄色程度随提取温度上升而提高。结论:在50℃提取的绿茶杀青叶提取物作为绿茶饮料的原料较理想。Effect of extraction temperature on chemical and physical properties of fixation tea leaf extracts was stud-ied. Results showed that extraction rate of solids, tea polyphenols, caffeine, amino acids and main catechins in the fixation tea leaf extracts was increased through the raise of the extraction temperature. With the increase of extraction temperature, the lightness and greenness of the extracts decreased, whereas concentration of tea cream and tea liquor yellowness increased. The authors considered that the tea liquor extracted at 50℃ was suitable for green tea drink production.

关 键 词：提取温度 绿茶杀青叶提取物 茶饮料 化学成分 色差 理化特性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]