不同冲泡条件下六安瓜片茶汤涩味值和茶多酚含量的相关性研究

Correlation between the Astringency Value and the Content of Tea Polyphenols in Lu’an Guapian Tea Soup by Different Brewing Conditions

六安瓜片是中国十大历史名茶之一,为绿茶特种茶类。通过分析不同冲泡条件下的六安瓜片茶汤涩味值和茶多酚含量的相关性,进一步掌握其茶多酚含量与涩味值间的变化规律,为科学泡制六安瓜片茶汤提供理论依据。利用电子舌技术、高效液相色谱法对茶汤涩味值和茶多酚含量进行测定,并进行显著性及相关性分析。结果表明,不同冲泡条件对涩味值的影响为:冲泡水质>冲泡水温>冲泡时间,其中冲泡水质和冲泡水温对涩味值的影响是极显著的,冲泡时间对涩味值的影响是显著的;不同冲泡条件对茶多酚含量的影响为:冲泡水温>冲泡水质>冲泡时间,其中冲泡水温对茶多酚含量的影响是显著的;茶多酚含量与涩味值具有极显著的正相关性(p<0.01)。

Lu'an Guapian is one of the top ten famous tea in China and a special variety of green tea. By analyzing the the correlation between the astringency value and the content of tea polyphenols of Lu'an Guapian tea soup in different brewing conditions,the change rule of astringency value and conten of tea polyphenols could be further grasped,it provided the theoretical basis for the scientific brewing of Lu'an Guapian tea soup.The astringency value and the content of tea polyphenols of tea soup were measured by electronic tongue and high performance liquid chromatography equipment. The data were analyzed the significance and the correlation.The results showed that the influence of different brewing conditions on astringency value:brewing water quality>brewing water temperature>brewing time,in which the influence of brewing water quality and brewing water temperature on astringency value was extremely significant and the influence of brewing time on astringency value was significant.The effect of different brewing conditions on the content of polyphenols:brewing water temperature>brewing water quality>brewing time,in which the influence of brewing water temperature on the content of tea polyphenols was significant.The content of tea polyphenols and astringency value had a significant positive correlation (p<0.01).