摘要
目的:探究不同硬度水质对汉中绿茶茶汤可溶性成分析出规律的影响。方法:采用单因素完全随机设计,设置对照组、软水组、中硬水组、硬水组4个处理组,每组5个平行样品,采用福林-酚试剂比色法、茚三酮比色法分别检测茶多酚、氨基酸含量。结果:随着水硬度的增加,茶汤中溶出茶多酚、氨基酸含量均呈显著下降趋势。结论:硬水严重影响汉中绿茶可溶性成分的正常析出,建议选用软水冲泡以获得最佳茶汤品质。
Objective:To explore the influence of water quality of different hardness on the precipitation law of soluble components in the tea soup of Hanzhong green tea.Method:A single-factor completely random design was adopted.Four treatment groups were set up,namely the control group,the soft water group,the medium-hard water group and the hard water group,with five parallel samples in each group.The contents of tea polyphenols and amino acids were detected respectively by the formin-phenol reagent colorimetric method and the indole trione colorimetric method.Result:With the increase of water hardness,the contents of tea polyphenols and amino acids dissolved in the tea soup showed a significant downward trend.Conclusion:Hard water seriously affects the normal precipitation of soluble components in Hanzhong green tea.It is recommended to use soft water for brewing to obtain the best tea soup quality.
作者
张晗
杨江鹏
ZHANG Han;YANG Jiangpeng(Mianxian Tea Industry Technology Promotion Center,Hanzhong 723000,China;Hanzhong Urban Water Supply Quality Monitoring Station,Hanzhong 723000,China)
出处
《食品安全导刊》
2025年第28期79-81,共3页
Food Safety Guide Magazine
关键词
水硬度
绿茶
茶汤
汉中
water hardness
green tea
tea soup
Hanzhong
