不同冲泡条件对平山雨花茶茶多酚释放含量的影响
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摘要
为确定日常冲泡平山雨花茶的最佳工艺条件,该试验以2018年生产的南京平山雨花茶作为原料、模拟日常饮茶的冲泡习惯,运用水提法,研究不同冲泡温度、冲泡时间、料液比、浸提次数对平山雨花茶茶多酚释放含量的影响;运用正交试验方法确定冲泡雨花茶的最适条件。研究结果表明使用自来水,在冲泡温度90℃、冲泡时间8 min、料液比1∶110(g/mL)条件下冲泡的茶汤茶多酚含量最高,提取率为17.91%。
In order to determine the daily brew hirayama made yuhua district tea the best process conditions,the experiment to 2018 years in the production of nanjing hirayama made yuhua district bubble tea as raw materials,simulation of the daily tea drinking habits,the use of water,different brewing temperature,brewing time,liquid ratio,extraction times of hirayama made yuhua district the effects of tea polyphenols release content;The optimal conditions of the tea were determined by orthogonal experiment,and the sensory evaluation was made on the tea soup with different conditions. The results of the study indicate that tap water was used in the brewing temperature of 90 ℃. The maximum amount of polyphenols in the tea soup with 8 minutes of infusion time and liquid material ratio of 1∶110(g/mL)was 17.91 %.
In order to determine the daily brew hirayama made yuhua district tea the best process conditions,the experiment to 2018 years in the production of nanjing hirayama made yuhua district bubble tea as raw materials,simulation of the daily tea drinking habits,the use of water,different brewing temperature,brewing time,liquid ratio,extraction times of hirayama made yuhua district the effects of tea polyphenols release content;The optimal conditions of the tea were determined by orthogonal experiment,and the sensory evaluation was made on the tea soup with different conditions. The results of the study indicate that tap water was used in the brewing temperature of 90 ℃. The maximum amount of polyphenols in the tea soup with 8 minutes of infusion time and liquid material ratio of 1∶110(g/mL)was 17.91 %.
引文
[1]陆建良,梁月荣,龚淑英,等.茶汤色差与茶叶感官品质相关性研究[J].茶叶科学,2002(1):57-61
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[11]陈贞纯,刘晓慧,吴媛媛,等.茶多酚提取分离技术研究进展[J].中国茶叶,2013(1):9-12
[12]陈锦玉,严红梅,邵金良,等.超声波辅助提取Folin-Ciocalteu比色法测定茶叶中茶多酚[J].西南农业学报,2012,25(3):1069-1073
[13]国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313-2008[S].北京:中国标准出版社,2018
[14]李凤娟.白茶的滋味、香气和加工工艺研究[D].杭州:浙江大学,2012
[15]余芳,安辛欣.富硒绿茶中茶多酚及水提物的抗氧化活性研究[J].江苏农业科学,2012,40(8):298-300
[16]蔡邦肖,段玲靓.水浸提绿茶有效成分的工艺优化研究[J].中国食品学报,2011(5):120-128
[2]刘淑敏.不同茶类浸提液及茶多酚的生物活性和机理研究[D].广州:华南理工大学,2016:1
[3]冯丽琴.富硒茶中茶多酚和茶多糖的分离纯化及抗氧化性研究[D].西安:陕西科技大学,2017:1
[4]陈宗懋,孙晓铃,金珊.茶叶科技创新与茶产业可持续发展[J].茶叶科学,2011,31(5):463-472
[5]李韬.新手怎样买好茶[M].江苏:江苏科学技术出版社,2013:10
[6]Bors W,Michel C.Chemistry of the antioxidant effect of polyphenols[J].Annals of the New York Academy of Sciences,2002,957(5):57-69
[7]Dotenza M A,Marasciulo F L,Tarquinio M,et al.EGCG,a green tea polyphenol,improves endothelial function and insulin sensitivity,reduces blood pressure,and protects against myocardial I/R injury in SHR[J].Am J Physiol Endocrinol Metab,2007,292(5):1378-1387
[8]宛晓春.茶叶生物化学,3版[M].北京:中国农业出版社,2003:1
[9]励建荣,陆海霞.茶叶产品开发现状与进展[J].食品科学,2004,25(2):193-199
[10]高海荣,黄振旭,李华敏.16种中国茶叶中茶多酚含量对比研究[J].食品研究与开发,2016,37(7):33-36
[11]陈贞纯,刘晓慧,吴媛媛,等.茶多酚提取分离技术研究进展[J].中国茶叶,2013(1):9-12
[12]陈锦玉,严红梅,邵金良,等.超声波辅助提取Folin-Ciocalteu比色法测定茶叶中茶多酚[J].西南农业学报,2012,25(3):1069-1073
[13]国家标准化管理委员会.茶叶中茶多酚和儿茶素类含量的检测方法:GB/T 8313-2008[S].北京:中国标准出版社,2018
[14]李凤娟.白茶的滋味、香气和加工工艺研究[D].杭州:浙江大学,2012
[15]余芳,安辛欣.富硒绿茶中茶多酚及水提物的抗氧化活性研究[J].江苏农业科学,2012,40(8):298-300
[16]蔡邦肖,段玲靓.水浸提绿茶有效成分的工艺优化研究[J].中国食品学报,2011(5):120-128