罗布麻茶泡茶方案及制茶工艺探讨

Study on the tea processing technology and infusing condition of Apocynum venetum tea

以新疆尉犁地区微波杀青罗布麻茶为实验材料,分析可检测茶叶冲泡程度的方法,寻找将茶叶活性物质充分泡出的最佳冲泡条件,并在此基础上进一步探讨有利于罗布麻茶中活性物质充分利用的制茶工艺。结果显示:罗布麻茶茶汤的总黄酮含量、DPPH清除率和OD325值,相互之间均呈极显著正相关,提示在罗布麻茶冲泡效率检测中,可以采用3种检测方法的任一方法;影响罗布麻条型茶中活性物质泡出效率的因素由大到小依次为冲泡次数>冲泡水温>冲泡时间,活性物质在95℃水冲泡9 min的第一遍茶汤中的含量最高;罗布麻条形茶在此条件下连续冲泡3次,只能冲泡出茶叶浸提液活性物质总量的50%,而经过粉碎处理,3次连续冲泡几乎可以冲泡出所有能冲泡出的活性物质,提示将罗布麻条形茶粉碎处理,可以大大提高泡茶过程中的活性物质泡出率。

In order to make full use of the active substances in Apocynum venetum tea,suitable detecting method for analyzing the infusing degree,the best infusing conditions for brewing out most of the active substances and the processing technology which is good to infuse out more active substances were studied in this paper,with microwave-fixed A.venetum tea from Yuli,Xinjiang as the materials.Results showed that correlations among DPPH scavenging efficiency,contents of total flavonoids and OD325 values of tea infusion were highly positive.This suggested that infusion efficiency of active substances could be tested by any one of these three methods.The order of the factors affecting infusion efficiency was： infusing times went the first, then came water temperature and infusing time,and the best combination of the infusing factors was： watertemperature 95 ℃,infusing time 9 minutes and infusing times one time.After long-shaped A.venetum tea wasinfused three times continuously under the best infusing conditions,only 50% of active substances could beinfused out.But almost all of the active substances could be infused out with grinded tea under the samecondition.This showed that infusion efficiency of active substances from A.venetum tea could be greatlyimproved after being grinded.