浸提茶叶质量浓度对绿茶茶汤沉淀形成的影响

Effects of Extraction Tea Mass Concentration on Tea Sediment Formation in Green Tea Infusion

比较了浸提茶叶质量浓度对绿茶茶汤主要理化成分含量及可逆与不可逆沉淀形成量的影响。研究结果表明,随着浸提茶叶质量浓度的升高,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显著增加;随着浸提茶叶质量浓度的升高,茶叶中可溶性物质浸出率下降,但是随着茶汤中固形物含量上升,相同单位浓度下产生的沉淀量增加。较低的茶叶质量浓度更有利于获得较高的得率和较少的沉淀。0.1 g/m L茶叶质量浓度可能是个临界点,更高的茶叶质量浓度不利于茶叶有效物质浸出,且容易产生沉淀。

Effects of extraction tea mass concentration on the main chemical components content,reversible sediment amount and irreversible sediment amount of green tea infusion were investigated. The results showed that the solid concentration,contents of main chemical components,and the amount of reversible and irreversible tea sediment all increased with the increasing of tea mass concentration. With the increasing of tea mass concentration,the extracted yield of solids decreased while the solids concentration in green tea infusion and the amount of tea sediment in the same solids concentration increased. Lower tea mass concentration was helpful to obtain the higher yield and less sediment. The tea mass concentration of 0. 1 g / m L may be the critical point. The higher tea mass concentration inhibited the extraction of solids and easily produced sediment in green tea infusion.