浸提时间对绿茶茶汤沉淀形成的影响

Effect of Extraction Time on Tea Sediment Formation in Green Tea Infusion

比较了不同浸提时间(5～60min)对绿茶茶汤主要理化成分及可逆与不可逆沉淀量的影响。研究结果表明,随着浸提时间的延长,绿茶茶汤固形物浓度、主要化学成分含量、可逆沉淀量及不可逆沉淀量都呈逐渐增加的趋势;浸提5～40min,茶汤中主要化学成分含量和茶汤沉淀都显著增加;浸提时间超过40min后,茶叶中主要化学成分的浸出达到动态平衡,茶汤固形物浓度和茶汤沉淀都处于相对稳定状态。选择绿茶茶汤浸提时间40min,可以获得有效成分的最大浸出量。

The effect of different extraction time（5~60 min） on the main chemical components content,reversible sediment amount and irreversible sediment amount of green tea infusion was investigated.The results showed that,with the increasing of extraction time,the solid concentration,content of main chemical components and the amount of reversible and irreversible tea sediment all increased.When the extraction time was less than 40 min,the solid concentration,content of main chemical components and the amount of tea sediment increased significantly.When the extraction time was more than 40 min,the solid concentration,content of main chemical components and the amount of tea sediment reached steady.If the extraction time is around 40 min,the extract of the effective components reached the most.