浸泡方式对茶叶茶多酚溶出量的影响

Influence of Different Marinating Methods on Dissolving Tea-polyphenol from Tea Leaves

[目的]为了解科学泡制茶叶中茶多酚溶出量及其营养学意义。[方法]用分光光度计测定不同浸泡方式溶液的OD值,然后算出茶多酚的溶出量。[结果]不同浸泡时间,4个茶叶品种的茶多酚溶出量差异均未达到显著水平(P>0.05);在不同温度浸泡条件下,2个品种在100℃茶多酚溶出量达到最大值,另外2个品种则在90℃时达到最大;第2次浸泡茶多酚溶出量与第1次基本相当;恒温条件下,加盖与否差异不显著(P>0.05)。[结论]茶叶的不同浸泡方式对其有效成分的溶出量有明显的影响。在90～100℃2次浸泡可以最大限度地获取茶叶中的有效成分。

[Objective]The aim was to investigate the content of biological active materials（TP,tea-polyphenols）of steeping tea scientifically and discuss about nutritional significance.[Method]The optical density（OD）of four samples＇ solution with different steeping methods was determined using spectrophotometer and the content of soluble TP was calculated.[Result]The difference between soluble TP of four varieties in different immersion time did not reach significant level（P0.05）.The soluble TP of two species steeping in boiling water（100 ℃）were maximum,while the others reached the maximum in water with 90 ℃.The soluble TP of secondary immersion almost equaled to that of the first one.In constant temperature,the difference of soluble TP did not reach significant level between capping and no capping.[Conclusion]The soluble biological active ingredient of tea leaves with different immersion method is different.The active ingredient can be fully obtained though twice immersion in 90-100 ℃ water.