摘要
[目的]找出较为合理的冲泡信阳毛尖的时间,最大程度地挥发信阳毛尖的营养成分。[方法]采用自然冲泡法分别冲泡信阳毛尖1、3、5、7、9、min,测定茶汤中的水浸出物、茶多酚、氨基酸、咖啡碱含量,研究冲泡时间对信阳毛尖茶汤中化学成分的影响。[结果]随着冲泡时间的延长,茶汤中的水浸出物含量上升,1～3 min时增加较快,5～9 min时增加较为缓慢。随着冲泡时间的延长,茶汤中的茶多酚含量增加,1～3 min时增加速度最快。随着冲泡时间的延长,茶汤中的氨基酸含量增加,1～3 min时增加速度最快。随着冲泡时间的延长,茶汤中的咖啡碱总量增加。[结论]信阳毛尖冲泡5 min较为适合,茶汤中的化学成分较协调。
[Objective] The aim was to find the rational infusing time for Xinyangmaojian to evaporate the nutrient components of Xinyangmaojian furthest.[Method] Xinyangmaojian was infused for 1,3,5,7 and 9 min resp.by the natural infusing method.The content of water extracts,tea polyphenol,amino acid and theine in the tea soup were detected and the influences of infusing time on chemical component in the tea soup of Xinyangmaojian were studied.[Result] The content of water extracts in the tea infusion was increased with the prolonging of brewing time and it was increased faster in 1-3 min,slower in 5-9 min.The content of tea polyphenol and amino acid in the tea soup were all increased with the prolonging of infusing time and their increasing speed were all fastest in 1-3 min.The total amount of theine in the tea soup was increased with the prolonging of infusing time.[Conclusion] Xinyangmaojian infused for 5 min was suitable,then the chemical component in the tea soup were coordinate.
出处
《安徽农业科学》
CAS
北大核心
2008年第31期13704-13705,13712,共3页
Journal of Anhui Agricultural Sciences
关键词
冲泡时间
信阳毛尖
化学成分
Infusing time
Xinyangmaojian
Chemical component
