典型市售水对烘青绿茶茶汤主要理化成分及品质的影响

刘 平1; 2; 尹军峰1; *; 许勇泉1; 汪 芳1; 刘盼盼1; 2

doi:10.7506/spkx1002-6630-201323009

食品科学 >

2013 , Vol. 34 >Issue 23: 36 - 40

DOI: https://doi.org/10.7506/spkx1002-6630-201323009

基础研究

典型市售水对烘青绿茶茶汤主要理化成分及品质的影响

刘平1 ,
2 ,
尹军峰1 ,
* ,
许勇泉1 ,
汪芳1 ,
刘盼盼1 ,
2

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1. 中国农业科学院研究生院，中国农业科学院茶叶研究所
2. 中国农业科学院茶叶研究所

收稿日期: 2012-11-26

修回日期: 2013-10-29

网络出版日期: 2014-01-03

基金资助

国家自然科学基金项目(31070615)

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Effect of Water Quality on the Main Components and Quality of Baked Green Tea Infusion

LIU Ping1 ,
2 ,
YIN Jun-feng1 ,
* ,
XU Yong-quan1 ,
WANG Fang1 ,
LIU Pan-pan1 ,
2

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1. Engineering Research Center for Tea Processing, Tea Research Institute, Chinese Academy of Agricultural Sciences,
Hangzhou 310008, China；2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2012-11-26

Revised date: 2013-10-29

Online published: 2014-01-03

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摘要

为了研究水质对烘青绿茶茶汤品质的影响，对4类水(纯净水、天然饮用水、矿物质水、矿泉水)及其浸提茶汤的pH值、电导率和相关金属含量进行检测，并比较不同水样浸提绿茶茶汤及老化茶汤感官及理化品质的变化。结果表明：不同水样对茶汤中P、Zn、氨基酸、咖啡碱等浸出量的影响不显著，对茶汤中Ca、Mg及儿茶素组分等浸出量的影响显著；水样中纯净水和矿物质水K2可得到品质较好的茶汤；pH值和电导率可作为衡量浸提用水的水质条件标准。

关键词： 绿茶茶汤; 市售水; 品质; 稳定性

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刘平1 , 2 , 尹军峰1 , * , 许勇泉1 , 汪芳1 , 刘盼盼1 , 2 . 典型市售水对烘青绿茶茶汤主要理化成分及品质的影响[J]. 食品科学, 2013 , 34(23) : 36 -40 . DOI: 10.7506/spkx1002-6630-201323009

Abstract

In order to explore the effect of water quality on green tea infusion quality, green tea infusions were
prepared with four kinds of commercial drinking water (pure, natural, artificial mineral and natural mineral water). The
pH, conductivity and metal ion content in water samples as well as green tea infusions were determined comparatively
as well as sensory and physiological characteristics of fresh and aged tea infusions. The results indicated that different
kinds of drinking water had no statistically significant influence (P ＜ 0.05) on the contents of caffeine, amino acid,
P or Zn, but exerted a statistically significant impact on the contents of polyphenols, catechins, Ca or Mg. Pure water
and artificial mineral water K2 were better than other water samples. pH and conductivity can be the key standards for
selecting appropriate water.

Key words： green tea infusion; commercial drinking water; quality; stability

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