冲泡过程中可可茶生化成分溶出率的研究

Comparative studies on dissolved rate of biochemical components of cocoa tea in the infusion

以可可茶制作的红茶、绿茶、乌龙茶及蒸青样为研究对象,测定每次沸水冲泡后茶汤中各生化成分的溶出量,并与标准程序下测定的相应生化成分的全含量进行比较,结果表明:经过10次定量沸水冲泡后,以可可绿茶的各生化成分溶出率最高,可可红茶次之,可可乌龙茶最低。经过5次冲泡后,可可茶不同成茶大部分生化成分均已溶出。

Used boiled water tea-infusing, dissolved quantity of black tea, green tea, oolong tea and fresh leave manufactured from cocoa tea （Camellia ptilophyUa） were studied. After ten times of tea-infusing, the accumulated dissolved rate of green cocoa tea was highest, black cocoa tea was secondary and oolong cocoa tea was lowest. After 5 times of tea-infusing, most biochemical components in different kinds of cocoa tea had been dissolved.