冲泡条件对日照绿茶茶多酚得率的影响

Effect of the Brewing Conditions on the Yield of Tea Polyphenols in Rizhao Green Tea

为探究不同冲泡条件对绿茶茶多酚得率的影响,该文选取山东省日照市产地绿茶,首先对冲泡温度、冲泡时间和料液比进行单因素试验,分别得到各因素的最佳条件,然后采用正交试验设计,探究3个因素对日照绿茶茶多酚得率的影响。结果显示,当温度在60℃~80℃时,茶多酚得率随着冲泡温度的升高而提高,当温度在90℃~100℃时,茶多酚得率随着温度升高反而降低;茶多酚得率随着冲泡时间的延长而提高,在冲泡6 min~10 min时茶多酚增加的速度略大于10 min~14 min;当料液比在1∶10(g/mL)~1∶20(g/mL)之间,随着水量增加,茶多酚的得率也在增加,而当料液比在1∶20(g/mL)~1∶30(g/mL)之间时,随着水量增加,茶多酚的得率反而降低。正交试验结果表明,在冲泡温度为80℃,冲泡时间为10 min,料液比为1∶20(g/mL)的冲泡条件下,茶多酚的得率最高。

In order to explore the effects of different brewing conditions on tea polyphenols in green tea,this paper selected green tea from Rizhao city,Shandong province.First,the brew temperature,brew time and ratio of material to liquid were studied by single factor experiment,to get the best conditions of various factors,respectively.Then,by orthogonal experimental design,explores the three factors effect on the yield of Rizhao green tea polyphenols.The results showed that when the temperature was 60℃-80℃,the yield of tea polyphenols increased with the rise of brew temperature,while when the temperature was 90℃-100℃,the yield of tea polyphenols decreased.The yield of tea polyphenols increased with the prolongation of brew time,but the rate of increase of tea polyphenols was slightly higher than that of 10 min-14 min at 6 min-10 min.When the ratio of material to liquid was between 1∶10(g/mL)-1∶20(g/mL),the yield of tea polyphenols increases with the increase of water amount,while when the ratio of material to liquid was between 1∶20(g/mL)-1∶30(g/mL),the yield of tea polyphenols decreases with the increase of water amount.The orthogonal test results showed that the yield of tea polyphenols was the highest under the conditions of brew temperature of 80℃,brew time of 10 min and ratio of material to liquid of 1∶20(g/mL).