杭白菊汤色变化因素初步探讨分析

A Preliminary Analysis on Factors Affecting Color of Chrysanthemum morifolium Juice

杭白菊是日常生活重要饮品,从水质、pH、金属离子和氧气等方面对杭白菊汤色变化的影响进行了分析探讨。结果显示:本地自来水为杭白菊冲泡的最优水质,但长时间存放汤色会变绿。此外,碱性pH环境也易使杭白菊汤色变绿,具体的作用机理还有待进一步考究。而氧气、水质硬度和金属离子不是导致杭白菊变色的主要因素,但会加速汤色变化或浑浊,降低茶汤的稳定性。

Chrysanthemum morifolium is an important daily drink. An analysis was carried out on the factors affecting the color of Chr3.＇santhemum morifolium juice, such as water property, pH, metal ions and oxygen. The results showed that local tap water was most suitable for brewing Chr3,santhemum morifolium, but the juice would turn green after a long-time storage. In addition, Chrysanthemum morifolium juice would be likely to turn green in an alkaline pH environment, the specific mechanism of which needed a further study. Oxygen, water hardness and metal ions were not main factors causing changes in color of Chr）.＇santhemum morifolium juice, but they could accelerate the color change or turbidity of the juice and reduce its stability.