绿茶冲泡过程中咖啡碱的转移动态

On Transfer Dynamics of Caffeine in Green Tea brewing

采用均匀试验设计,模拟中国绿茶消费者的泡饮方式,研究在冲泡过程中液料比、茶汤剩余百分比、加水温度、冲泡时间以及冲泡次数这5个因素对咖啡碱溶出量的影响.结果表明,除冲泡次数外,加水温度对咖啡碱的溶出量影响最大,其次为液料比和茶汤剩余百分比,冲泡时间影响较小.当温度高于90℃,液料比和茶汤剩余百分比为55∶1和30%时,咖啡碱溶出量最多;但无论用哪种冲泡方法进行冲泡,当冲泡4次时,咖啡碱溶出量均达到最大值.

The effect of the factors on the caffeine transfer from dried （made） tea to tea infusion ,has been studied in this paper ,including liquid‐solid ratio ,tea infusion percentage remaining ,water temperature , brewing time and brewing times ,as green tea is subjected to an infusion process prior to the Chinese con‐sumers .It is further interesting to observe that the water temperature has a great influence on the dissolu‐tion of caffeine except brewing times ,followed by liquid‐solid ratio and tea infusion percentage remaining . However ,brewing for longer periods （extend brewing time） resulted in less impact on the transfer of caf‐feine .Moreover ,when the water temperature is higher than 90 ℃ and liquid‐solid ratio and tea infusion percentages remaining are respectively 55∶1 and 30% ,the caffeine amount is more ,no matter w hat brew‐ing method we use .Also ,the caffeine amount reaches the maximum ,when brewing times is 4 .