摘要
目的 探究不同水质对夏季绿茶泡茶品质及其抗氧化功能的影响。方法 本研究以3种类型水样(纯净水、矿泉水、自来水)和5种夏季绿茶(白叶单丛、黄枝香单丛、金萱、仁化白毛、福云六号)进行冲泡研究,对3种不同水样在常温条件下进行水质理化性质检测,通过对绿茶进行感官审评、利用电子鼻对不同水质冲泡夏季绿茶的香气影响进行辨别分析、CM-5分光测色计测量茶汤的Lab值,对不同水质冲泡夏季绿茶汤色影响进行辨别分析等。结果 不同水质对夏季绿茶感官品质和理化成分有显著影响。纯净水冲泡的茶汤苦涩味重,甘鲜和浓厚度较强;茶汤香气浓郁,汤色亮绿、黄度更低,同时抗氧化功能最强;自来水冲泡绿茶,苦涩味下降,茶汤淡薄,甜味明显,茶汤香气异杂,色泽偏黄暗,茶汤品质较差,抗氧化功能最差;矿泉水冲泡的茶汤淡薄,鲜味不足,苦涩味也会下降,相对甜味突出,冲泡的茶汤汤色表现介于纯净水和自来水之间。纯净水冲泡的茶汤茶多酚、游离氨基酸、水浸出物、没食子酸、儿茶素、表没食子儿茶素没食子酸酯等浸出率最高,矿泉水的其次,自来水的浸出率最低。结论 不同类型的水通过影响上述几类物质的浸出,进而影响茶汤品质及其抗氧化功能,该研究可为通过冲泡用水改善夏季绿茶的饮用品质,提升其利用效率提供依据。
Objective To investigate the effects of different water quality on the brewing quality of summer green tea and its antioxidant function.Methods In this study,3 kind of water samples(pure water,mineral water,tap water)and 5 kinds of summer green tea(White Leaf Single Series,Yellow Branch Fragrant Single Series,Jin Xuan,Renhua White Hair,Fuyun No.6)were used to conduct brewing research,and the physical and chemical properties of water were tested for the 3 kind of different water samples at room temperature.Through the sensory evaluation of green tea,the used of electronic nose to identify and analyzed the effect of aroma of summer green tea brewed with different water quality,and the measurement of Lab value of tea broth by CM-5 spectrophotometer to identify and analyzed the effect of soup color of summer green tea brewed with different water quality.Results Different water quality had a significant effect on the sensory quality and physicochemical composition of green tea in summer.Pure water brewed tea broth bitter and astringent taste heavy,sweet and thicker;tea broth aroma,soup color bright green,less yellow,at the same time,the strongest antioxidant function;tap water brewed green tea,bitterness and astringency decline,tea broth thin,sweetness was obvious,tea broth aroma was heterogeneous,the color of the yellowish and dark,the quality of tea broth was poorer,the antioxidant function was the worst;mineral water brewing tea broth was light,not enough freshness,bitterness and astringency will also decline,the relative sweetness was prominent,brewed tea soup color performance between pure water and tap water.Prominent,brewed tea soup color performance between pure water and tap water.Pure water brewed tea broth tea polyphenols,free amino acids,water leachate,gallic acid,catechins,epigallocatechin gallate and other leaching rate was the highest,followed by mineral water,tap water leaching rate was the lowest.Conclusion Different types of water affect the quality of tea broth and its antioxidant function by influencing the leaching of the above categories of substances,and this study can provide a basis for improving the drinking quality of green tea in summer through the brewing water and enhancing its utilization efficiency.
作者
葛怡美
廖楷滨
覃玉娜
梁炜杰
张瑜容
张灵枝
龙志荣
GE Yi-Mei;LIAO Kai-Bin;QIN Yu-Na;LIANG Wei-Jie;ZHANG Yu-Rong;ZHANG Ling-Zhi;LONG Zhi-Rong(College of Horticulture,South China Agricultural University,Guangzhou 510642,China;Key Laboratory of Biology and Resource Utilization of Guangxi Liu Bao Tea,Wuzhou 543003,China;Wuzhou Tea Industry Development Service Center,Wuzhou 543000,China)
出处
《食品安全质量检测学报》
2025年第17期228-238,共11页
Journal of Food Safety and Quality
基金
广西科技重大专项(桂科AA20302018-14)。
关键词
水质
夏季绿茶
感官品质
抗氧化功能
water quality
summer green tea
sensory quality
antioxidant function
