食品科学

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冲泡用水中Mg2+对红茶茶汤滋味品质的影响及机制

刘艳艳1,2,许勇泉2,陈建新2,汪芳2,陈根生2,尹军峰2,刘政权1   

  1. 1. 安徽农业大学
    2. 中国农业科学院茶叶研究所
  • 收稿日期:2019-07-23 修回日期:2019-10-13 发布日期:2019-11-18
  • 通讯作者: 刘政权

The impact and mechanism of Mg2+ on the taste quality of black tea infusions

  • Received:2019-07-23 Revised:2019-10-13 Published:2019-11-18

摘要: 摘 要:研究了水中Mg2+对红茶茶汤滋味品质与理化成分浸出的影响,通过Mg2+与主要味感物间的滋味互作效应分析探索了其中的机制。研究表明,高浓度Mg2+的水(≥16 mg/L)冲泡的茶汤品质明显下降,并随着水中Mg2+浓度的提高,冲泡茶汤的鲜味、甜味、苦味下降,而涩味明显增强;茶汤中茶多酚、儿茶素、氨基酸、咖啡碱以及Al3+、B3+、K+、Na+、S6+等主要成分浸出含量呈下降趋势,部分解释了茶汤苦味、鲜味下降的成因。进一步研究发现,Mg2+可增强EGCG、咖啡碱和谷氨酸钠溶液的涩味,削弱EGCG和咖啡碱溶液的苦味、谷氨酸钠溶液的鲜味和蔗糖溶液的甜味,具有明显的滋味互作效应;随着Mg2+浓度的增加,EGCG-蛋白质混合液形成的浊度显著上升,验证了Mg2+可以增加红茶茶汤涩味强度的结论。本研究结果建议我们日常冲泡红茶应选用Mg2+浓度较低的水(≤4 mg/L)。

关键词: 关键词:Mg2+, 红茶茶汤, 滋味品质, 滋味成分

Abstract: Abstract:The effect of Mg2+ on the taste quality and conventional ingredients content of black tea infusion were investigated, the underlying mechanism was inferred from the infusion taste differences due to different Mg2+ concentration in solvents. The present study showed that the quality of tea infusion decreases significantly in water containing high concentration of Mg2+ (≥16 mg/L). As the concentraion of Mg2+ increases, the umami taste, sweetness and bitterness of brewed tea infusion decrease, while the astringency significantly enhances. The content of tea polyphenols, catechins,amino acids, caffeine, and Al3+, B3+, K+, Na+, S6+ in the tea infusion showed a downward trend, which partially explained the causation of the decreasing trend of bitterness and umami taste of the tea infusion. Furthermore, we have found that Mg2+ not only enhances the astringency of EGCG, caffeine and sodium glutamate solution, but also weakens the bitterness of EGCG , caffeine solution, the umami taste of sodium glutamate solution and the sweetness of sucrose solution. The relationship between Mg2+ and these chemical components indicated that there might be an obvious taste interaction effect among these particles; while the concentration of Mg2+ in water increased, the turbidity of EGCG-protein mixture solution increased significantly, which confirmed the conclusion that Mg2+ can strengthen the astringency intensity in tea infusion. The results of this study suggested that we should use water that contain relatively low concentration of Mg2+ (≤4 mg/L) for brewing of black tea daily.

Key words: Key words: Mg2+, black tea infusion, taste quality, taste compounds

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