冲泡条件对文冠果叶绿茶茶汤品质影响

doi:10.7506/spkx1002-6630-20250804-020

食品科学 ›› 2026, Vol. 47 ›› Issue (1): 166-176.doi: 10.7506/spkx1002-6630-20250804-020

冲泡条件对文冠果叶绿茶茶汤品质影响

朱鸿鹂，杨佳弋，刘美琪，任海伟，赵洪源，李志忠，王天运，唐萍

（1.兰州理工大学生命科学与工程学院，甘肃省食药资源开发与生物制造行业技术中心，甘肃兰州 730050；2.甘肃茂群天运文冠果开发有限责任公司，甘肃白银 730600）

出版日期:2026-01-15 发布日期:2026-02-04
基金资助:
甘肃省技术创新引导计划项目（24CXNA073）；白银市科技计划项目（2024-1-27G）；兰州市青年科技人才创新项目（2024-QN-194）；靖远县科技计划项目（JYKJ2023-2-06）

Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion

ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping

(1. Gansu Food and Drug Resource Development and Biomanufacturing Industry Technology Center, School of Life Science and Engineering, Lanzhou University of Science and Technology, Lanzhou 730050, China; 2. Gansu Maoqun Tianyun Xanthoceras Sorbifolium Development Co. Ltd., Baiyin 730600, China)

Online:2026-01-15 Published:2026-02-04

摘要/Abstract

摘要： 为探究冲泡条件对文冠果叶绿茶营养品质和风味特征的影响，研究冲泡温度和时间对茶汤中总酚、游离氨基酸、黄酮、咖啡碱、可溶性糖等营养物质含量的影响，并分析了不同冲泡条件下茶汤滋味和挥发性成分的变化规律。结果表明，不同冲泡条件下茶汤的营养品质和风味特征存在显著差异，活性物质的浸出状态也有所不同。总酚在70 ℃浸泡60 min时质量浓度最高（0.66 mg/mL），游离氨基酸在80 ℃浸泡360 min时质量浓度最高（18.44 mg/mL），黄酮在90 ℃浸泡180 min时质量浓度最高（0.56 mg/mL），咖啡碱（0.14 mg/mL）和可溶性糖（10.39 mg/mL）在90 ℃浸泡720 min时质量浓度最高。通过隶属函数综合分析，80 ℃/360 min、90 ℃/30 min和70 ℃/720 min这3 种冲泡条件下茶汤品质的评分相对较高。进一步，电子舌分析发现这3 种茶汤在味觉指标上整体相似，鲜味、苦味和丰富性传感器对茶汤响应值最大；电子鼻结果表明W1W传感器对茶汤具有最高响应值。利用气相色谱-离子迁移谱联用技术鉴定出茶汤中66 种挥发性化合物，筛选出21 种差异挥发性化合物和12 种关键挥发性化合物，其中1-辛烯-3-酮、2-甲基丁醛D和正辛醛是茶汤香气最主要成分。本研究揭示了不同冲泡条件下文冠果叶绿茶茶汤的营养品质和风味差异，为科学饮用文冠果茶提供指导。

关键词: 文冠果叶绿茶；气相色谱-离子迁移谱联用技术；冲泡条件；茶汤风味；电子鼻；电子舌

Abstract: To investigate the effects of brewing conditions on the nutritional quality and flavor of Xanthoceras sorbifolium leaf green tea, tea infusions prepared with different combinations of brewing temperature and duration were analyzed for concentrations of nutrients such as total phenols, free amino acids, flavonoids, caffeine, and soluble sugars, taste and volatile components. The results showed that the nutritional quality and flavor of tea infusion both differed significantly under different brewing conditions, and the infusion state of active substances also varied. Infusion at 70 ℃ for 60 min led to the highest concentration of total phenols (0.66 mg/mL). The concentration of free amino acids peaked at 18.44 mg/mL after infusion at 80 ℃ for 360 min. The level of flavonoids reached a maximum value of 0.56 mg/mL after 180 min of infusion at 90 ℃, and the concentrations of caffeine (0.14 mg/mL) and soluble sugars (10.39 mg/mL) were the highest after 720 min. Comprehensive analysis using membership function showed that the tea infusions brewed at 80 ℃ for 360 min, 90 ℃ for 30 min, and 70 ℃ for 720 min received relatively high scores. Furthermore, electronic tongue analysis revealed that these infusion samples had similar overall taste profiles, with the sensor responses to umami, bitterness, and richness being the highest. Electronic nose results indicated that the W1W sensor exhibited the highest response to all three tea infusions. Using gas chromatography-ion mobility spectrometry (GC-IMS), we identified 66 volatile compounds in the tea infusions, from which 21 differential volatile compounds and 12 key volatile compounds were selected. Among these, 1-octen-3-one, 2-methylbutanal D, and n-octanol were the most important aroma components. This study provides guidance for the scientific consumption of X. sorbifolium leaf tea.

Key words: Xanthoceras sorbifolium leaf green tea; gas chromatography-ion mobility spectrometry; brewing conditions; tea infusion flavor; electronic nose; electronic tongue

中图分类号:

TS207.3

朱鸿鹂，杨佳弋，刘美琪，任海伟，赵洪源，李志忠，王天运，唐萍. 冲泡条件对文冠果叶绿茶茶汤品质影响[J]. 食品科学, 2026, 47(1): 166-176 https://doi.org/10.7506/spkx1002-6630-20250804-020

ZHU Hongli, YANG Jiayi, LIU Meiqi, REN Haiwei, ZHAO Hongyuan, LI Zhizhong, WANG Tianyun, TANG Ping. Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion[J]. FOOD SCIENCE, 2026, 47(1): 166-176 https://doi.org/10.7506/spkx1002-6630-20250804-020

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冲泡条件对文冠果叶绿茶茶汤品质影响

Effects of Brewing Conditions on the Quality of Xanthoceras sorbifolium Leaf Green Tea Infusion

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