水提法对广西青钱柳茶中品质成分的影响

Effects of Water Extraction on Quality Components from Guangxi Cyclocarya paliurus Tea

以青钱柳茶为研究对象,以工业生产上的水提法技术为手段,探讨水浸提条件下,浸提时间、浸提温度和料液比等因子在浸提过程中对广西青钱柳茶汤品质成分动态浸出规律的影响。结果表明,青钱柳茶汤中总浸出物、茶多酚、蛋白质、氨基酸和碳水化合物等成分的浸出率受浸提时间、浸提温度、料液比等因子的影响。从青钱柳茶汤中茶多酚浸出率角度考虑,最佳浸提条件为:浸提时间50 min、料液比1:30(g/mL)、浸提温度70℃。

Cyclocarya paliurus tea was used as research object.By means of industrial water extraction technology,the effects of extraction time,extraction temperature,and solid-liquid ratio on the dynamic leaching rule of tea quality components were discussed during the extraction process of Guangxi Ccyclocarya paliurus.The results showed that the leaching rates of total extracts,tea polyphenols,proteins,amino acids,and carbohydrates in Cyclocarya paliurus tea were influenced by extraction time,extraction temperature,and solid-liquid ratio,etc.Considering leaching rates of tea polyphenols from Cyclocarya paliurus tea,the optimum extraction condition was that extraction time of 50 min,solid-liquid ratio of 1：30（g/mL）,and extraction temperature of 70 ℃.