摘要
以成品绿茶为研究对象，从浸提温度、浸提时间、茶叶级别和用水量４ 个因子出发，对浸提过程中茶汤有效成分——水浸出物、茶多酚、氨基酸和咖啡碱等的动态变化进行了研究．结果表明，绿茶茶多酚和氨基酸的浸出量主要取决于不同级别原料本身的含量，它们的浸出动态明显受浸提时间和浸提温度的影响，浸出量随浸提温度的升高、浸提时间的延长而增加，用水量对浸出量影响不显著．
Based on extraction temperature,extraction time,tea grade and water consumption,experiments were conducted to study the dynamic changes of effective components of water extracts,tea polyphenol,amino acid and coffeine in tea soup when green tea was being extracted. The results obtained showed that the amount tea polyphenol and amino acid in green tea soup was determined by the grade of raw material and was affected by extraction time and extraction temperature,namely,with the rise of extraction temperature and the prolongation of extraction time,the amount extracted increased,water consumption had no obvious effect on the amount extracted.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
1999年第4期293-295,共3页
Journal of Hunan Agricultural University(Natural Sciences)
关键词
绿茶
浸提
氨基酸
茶多酚
水浸出物
咖啡碱
green tea extracts amino acids tea polyphenol water extracts coffiene
