过滤法测定茶汤沉淀成分研究

Precipitation components of tea soup by filtration method

以绿茶、黄茶、白茶为原料,采用过滤法测定茶汤化学成分变化,探讨茶汤沉淀组成成分,结果显示:(1)随着静置时间延长,沉淀物逐渐增加,其比例不断发生变化;(2)从比例上看不同茶类其比例不一样,绿茶沉淀构成比例从多到少依次是茶多酚、可溶性糖、氨基酸、咖啡碱;白茶与黄茶茶汤沉淀构成比例从多到少依次是茶多酚、氨基酸、可溶性糖、咖啡碱,为茶汤沉淀形成机制和茶饮料的开发提供基础研究。

Using green tea,yellow tea and white tea as raw materials,the chemical composition changes of tea soup were determined by filtration method,and the sediment composition of tea soup was discussed.The results showed that:(1) As the standing time prolonged,the sediment gradually increased, and its proportion changed continuously;(2) According to the proportion,the proportion of different teas is different.The precipitation composition ratio of green tea is tea polyphenol,soluble sugar,amino acid and caffeine from more to less.The precipitation composition ratio of white tea and yellow tea is tea polyphenol,amino acid,soluble sugar and caffeine from more to less,which provides basic research for the precipitation formation mechanism of tea soup and the development of tea beverage.