冲泡条件对五峰毛尖茶品质影响.docVIP

冲泡条件对五峰毛尖茶品质影响 　　摘要：采用正交试验设计研究了冲泡水温、冲泡时间、茶水比3个因素对五峰毛尖茶汤品质的影响。感官审评结果表明，冲泡水温85 ℃、冲泡时间5 min、茶水比3 g/150 mL时，茶多酚和氨基酸浸出比率较好，茶汤滋味较佳。其中茶水比对感官品质影响最大，其次为冲泡温度，冲泡时间对感官品质影响最小。理化分析结果表明，水浸出物、茶多酚、咖啡碱、氨基酸的浸出量均随冲泡温度升高、冲泡时间延长、茶水比增大而增加，且茶水比对上述四者的浸出量影响最大，其次是冲泡温度，冲泡时间对水浸出物、茶多酚、咖啡碱、氨基酸的浸出量影响最小。冲泡水温对酚氨比影响最大，其次为茶水比，冲泡时间对酚氨比影响最小。 　　关键词：五峰毛尖；冲泡条件；感官品质；滋味成分 　　中图分类号：S571.1 文献标识码：A 文章编号：0439-8114（2016）03-0665-05 　　DOI：10.14088/j.cnki.issn0439-8114.2016.03.030 　　Abstract： The effects of brewing conditions including different brewing temperature， different brewing time and different ratio of tea and water on the quality of Wufengmaojian tea were studied by orthogonal design test. The organoleptic evaluation results showed that， with brewing temperature of 85 ℃，brewing time of 5 min and the ratio of tea and water of 3 g/150 mL， the radio of tea polyphenols and amino acids were stiutable and tea liquor was tasty. The ratio of tea to water was the most influence factor on the organoleptic quality， followed by brewing temperature and the last was brewing time. The results of taste components showed the tea liquor including water extract， tea polyphenols， caffeine and amino acids increased with the increase of brewing temperature， brewing time and the ratio of tea and water. And the ratio of tea to water was the most influence factor on the taste components， followed by brewing temperature and the last was brewing time. Brewing temperature was also the most influence factor on the ratio of tea polyphenols and amino acids， followed by brewing time and the last was the ratio of tea and water. 　　Key words：Wufengmaojian tea；brew conditions；organoleptic quality；taste component 　　茶叶是中国重要的经济作物，也是世界三大无酒精饮料之一。茶叶作为一种纯天然保健饮料，具有“提神、止渴、利尿、助消化、降血脂、抗粥样硬化、防癌、抗衰老”等多种营养保健功效。茶叶及以之为原料生产的茶饮料开始被越来越多的人所接受[1-3]。茶叶作为一种饮用食品，其饮用方法是冲泡干茶饮用茶汤[4]。在冲泡过程中，各种相关条件都可能影响茶叶中内含物质的浸出，也就影响了茶叶的营养价值和保健功效。六大茶类中又以绿茶品种最丰富，产量最高，消费最为普遍。而每种茶，由于形状、紧结程度和鲜叶老嫩程度不同，冲泡的水温、时间和方法都有所差异。研究人员[5-12]从不同方面研究了冲泡方法对不同茶叶茶汤浸出成分和品质的影响。 　　湖北省茶叶产量居全国第四，茶叶产值居全国第三