不同浸泡条件下茶叶水溶性有效物的含量比较

Biochemical Experimental Definition of Suitable Conditions for Tea Brewing

为寻找合适的浸泡条件,使茶叶中对人体有益的成分浸出量最大,笔者以生物化学方法测定三类不同加工方式的四种茶叶,以不同温度、不同浸泡时间,检测茶水中维生素C、茶多酚和氨基酸的含量.实验结果表明,发酵加工的红茶和不发酵的绿茶相比较,后者维生素C、茶多酚和氨基酸的含量较高;从茶水中维生素C、茶多酚和氨基酸含量的测定值来看,三类不同加工方式的四种茶叶的最适浸泡条件都应为85℃～90℃,4h左右;浸泡后放置过夜的茶水中三种成分含量都基本保持不变.

In order to find out suitable conditions for tea immersion,which can preserve the most nutrition in tea leaves,the author uses biochemical ways to determine three kinds of tea-leaves that are processed at different conditions (i.e.,different temperature and different time).Vitamin C,green tea polyphenol (GTP) and amino acids of tea are chosen as indicators for nutrition in our experiment.Comparing fermented black tea with unfermented green tea,the experimental results show that the latter contains more nutrition.From those figures of vitamin C,GTP and amino acids,85℃～90℃ and about 4 hours are regarded as the most theoretically proper criterion for tea making.What's more,there is almost no loss of vitamin C,TP and amino acids after overnight immersion.