摘要
为研究水质对武夷岩茶品质的影响,选用自来水、纯净水、天然饮用水和超纯水为试验用水,测定其对武夷岩茶(武夷肉桂和武夷水仙)的主要生化成分、感官审评及抗氧化活性的影响。结果表明,水质对武夷岩茶茶汤的感官品质有较大影响,以天然饮用水冲泡的武夷岩茶茶汤品质最佳,花果香明显,滋味醇厚回甘;用纯净水冲泡所得的茶汤主要成分浸出量最高,DPPH自由基清除能力最强。茶汤DPPH自由基清除能力由强到弱依次为纯净水>超纯水>天然饮用水>自来水。综合感官审评和保健功效,选用天然饮用水和纯净水冲泡武夷岩茶较好。
To study the effects of water quality on Wuyi rock tea(Wuyi Rougui and Wuyi Shuixian),this study selected pure,natural drinking,tap and ultra-pure water as experimental materials to investigate the changes in the main biochemical components,sensory quality and antioxidant activity of Wuyi rock tea.Results showed that water quality had tremendous influence on Wuyi rock tea.Of the different types of water considered,natural drinking water received the highest sensory score for tea aroma.Specifically,the tea made from natural drinking water emitted a powerful floral and fruity fragrance and was endowed with a mellow and sweet taste.However,the pure water had the highest aqueous extract content and the highest 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging capacities.The abilities of the different waters to scavenge organic free-radicals(DPPH)were in the order of pure water>ultra-pure water>natural drinking water>tap water.In conclusion,in terms of sensory quality and health,the natural drinking water and pure water are the best choices for brewing Wuyi rock tea.
作者
王丽
刘青青
许灿坤
WANG Li;LIU Qing-qing;XU Can-kun(School of Food and Tea Science,Wuyi University,Wuyishan 354300,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第3期136-140,共5页
Food Research and Development
基金
福建省中青年教师教育科研项目(JAT200667)
福建省教育厅社科类项目(JAS21353)
福建省科技厅科技创新平台项目(2018N2004)。
关键词
武夷岩茶
水质
生化成分
滋味
抗氧化活性
Wuyi rock tea
water
biochemical components
taste
antioxidant activity