冲泡温度对茶叶中有效成分浸出规律的研究

Studies on the Infusing Rules of Effective Constituents in Tea with Different Water Temperature

以西湖龙井、黄山毛峰、铁观音、乌龙茶为例,采用不同的温度冲泡茶叶,来研究有效物质的浸出规律。通过不同冲泡温度和时间,对茶叶中茶多酚、氨基酸、咖啡碱浸出量和浸出率以及酚氨比做对比,探讨低温泡茶的可行性,以及四种茶叶的最佳冲泡温度。研究结果表明:四种茶叶在低温条件下其有效成分的浸出量和浸出率最高;西湖龙井和黄山毛峰在常温和低温冲泡时,其感官品质较佳;乌龙茶在低温下,其感官品质最佳;铁观音在高温冲泡下,其感官品质最佳。因此西湖龙井、黄山毛峰、乌龙茶都适宜常温和低温冲泡,最佳优化条件为8℃、3h、1∶50料液比。这种低温泡茶方式具有可行性,外出时是一种不错的选择方式。

This study is conducted to investigate the dynamic changes of extracting effective chemical composition in tea under different brewing water temperatures. West Lake Longjing Tea,Mount Huangshan Maofeng,Tie Guanyin and Oolong are used in this study. The tea polyphenols,amino acids and caffeine are tested under different tea brewing water temperatures and brewing times. We want to investigate the feasibility ofbrewing tea with low temperature and the optimal brewing water temperatures of these four kinds of tea in accordance with the extraction amount and extraction ratio of tea polyphenols,amino acids and caffeine and polyphenols/amino acids ratio. This study demonstrates that the extraction amount and extraction ratio of beneficial components is the highest under low brewing temperature. West Lake Longjing tea and Mount Huangshan Maofeng have the best sensory quality under normal brewing temperature. Tie Guanyin and Oolong have the best sensory quality under high brewing temperature. In conclusion,we find that under low brewing temperature at 8℃ for 3h with 1∶50 tea/water ratio and at 25℃ for 20 min with 1∶50 tea/water ratio are two good choices when people go for a trip.