茯砖茶茶汤稳定性研究

Study on Stability of Fu-brick Tea Infusion

为探讨茯砖茶茶汤的稳定性,采用茯砖茶原料制作茶汤,分别在贮藏后0、7、14、21、35、42d对茶汤中的水浸出物、多酚类、咖啡碱、氨基酸、可溶性糖、儿茶素组分含量及茶汤pH值、色泽等进行检测分析。结果表明,贮藏后0～35d,水浸出物、多酚类、咖啡碱、氨基酸、可溶性糖、儿茶素组分含量基本稳定,上下波动幅度不明显,茶汤pH值及色泽也较稳定;贮藏后35～42d,水浸出物、多酚类、咖啡碱、氨基酸、儿茶素组分含量急剧下降,可溶性糖含量较稳定,茶汤pH值减小,酸度增加,且色泽逐渐加深。由此可见,茯砖茶茶汤在贮藏35d后,水浸出物、多酚类、咖啡碱、氨基酸、儿茶素组分含量减少较多,茶汤褐变严重,且产生较多沉淀。

To discuss the stability of Fu-brick tea infusion,the experiment analyzed main chemical components of Fu-brick tea beverage respectively on 0,7,14,21,35,42 days of storage, such as water extract, tea polyphenols, amino acids, caffeine, water-soluble sugar, catechin component, pH and color. The result showed that during 0--35 days of storage the contents of water extract,tea polyphenols, amino acids, caffeine, water-soluble sugar and catechin component were basically sta- ble without apparent fluctuations, which fell sharply during 35--42 days of storage except the sta- ble water-soluble sugar. The pH and colour remained steady during the first 35 days of storage, while tea infusion pH decreased and tea infusion color deepened gradually with more acids during 35--42 days. It demonstrated that after the first 35 days of storage the compositions of Fu-brick tea beverage such as water extract, tea polyphenols, amino acids, caffeine, catechin component re- duced obviously,and there appeared more precipitations and a severe browning in tea color.