摘要
本文开展了不同冲泡方法对白牡丹茶饼主要品质成分溶释的影响试验。结果表明:醒茶1次后冲泡,可明显提高第1泡茶汤中茶多酚、游离氨基酸含量,降低第1泡茶汤酚氨比,对茶多酚、游离氨基酸和黄酮类化合物溶出总量影响不大;醒茶2次后冲泡,茶叶中茶多酚、游离氨基酸损失较为明显,对茶汤滋味也有不利影响。可见,醒茶1次后冲泡有利于白牡丹茶饼中茶多酚、游离氨基酸等主要品质成分的溶释,茶汤滋味品质表现较好。
In this paper,the effects of different brewing methods on dissolution of the main quality components of white peony tea cake was researched.The results showed that brewing after waking up the tea for one time could signifi-cantly increase the contents of tea polyphenols and free amino acids in the first tea soup,reduced the phenol-ammonia ratio of the first tea soup,and had little effects on the total dissolution of tea polyphenols,free amino acids and flavonoids.Brewing the tea after waking up for 2 times,the loss of tea polyphenols and free amino acids in tea leaves was obvious,which also had an adverse effects on the taste of tea soup.It can be seen that brewing after waking up the tea for one time is conducive to the dissolution of the main quality components such as tea polyphenols and free amino acids in the white peony tea cake,and the taste and quality of the tea soup is better.
作者
郑淑琳
林洪竟
吴邦强
石玉涛
ZHENG Shulin;LIN Hongjing;WU Bangqiang;SHI Yutao(College of Tea and Food Sciences,Wuyi University,Wuyishan Fujian 354300;Wuyi Mountains Biological Research Institute of Fujian Province,Wuyishan Fujian 354300)
出处
《现代农业科技》
2022年第11期171-174,共4页
Modern Agricultural Science and Technology
基金
福建省中青年教师教育科研项目(JAT200675)
福建省大学生创新创业训练项目(201910397076)
武夷学院科研基金项目(XL201801)
福建省属公益类科研院所专项(2020R1008002)
福建省一流本科专业(茶学)建设项目(SJZY2019004)。
关键词
白牡丹茶饼
冲泡方法
品质成分
溶释
white peony tea cake
brewing method
quality component
dissolution
