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中国农学通报

中国农学通报 ›› 2012, Vol. 28 ›› Issue (6): 227-231.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

Ca2+-Mg2+-Al3+复配对绿茶茶汤感官及理化品质的影响

钟小玉 许勇泉 尹军峰 汪芳 杨宇宙   

  • 收稿日期:2011-08-12 修回日期:2011-10-20 出版日期:2012-02-25 发布日期:2012-02-25
  • 基金资助:

    浙江省杰出青年基金;国家基金

Effect of Ca2+-Mg2+-Al3+ and Their Combination on the Sensory and Quality of the Green Tea Infusion

  • Received:2011-08-12 Revised:2011-10-20 Online:2012-02-25 Published:2012-02-25

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摘要：

为了研究金属离子对绿茶茶汤感官品质与理化指标的影响，使用Ca2+、Mg2+、Al3+ 3种金属离子及其复配对速溶绿茶粉进行处理。研究结果表明，钙离子对茶汤浊度的影响相对较大，而多种金属离子对茶汤浊度的影响具有累积效应；不同金属离子及其复配处理都会引起绿茶茶汤电导率增加，pH、茶多酚及咖啡碱含量下降，儿茶素总量、GC、EGC、C、EC、EGCG、ECG和CG各组分含量呈不同程度的下降，GCG含量呈不同程度的上升，氨基酸组分含量都有不同程度的增加；茶汤感官品质都有一定程度的下降，其中茶汤香气变得平和、滋味变苦；不同处理之间，以自来水处理对茶汤感官及理化品质影响最大，不同金属离子复配处理对茶汤感官及理化品质的影响显著大于单一金属离子处理。

关键词: 茶鲜叶, 茶鲜叶, 大树茶, 台地茶, 品质, 分析比较

Abstract:

Treated the green tea infusion with Ca2+, Mg2+, Al3+ and their mixture solution, found out the influence of metal ions. The results showed that, Ca2+ had significant influence on turbidity, and the mixture solution had cumulative effect. When treated with metal ions and their mixture solution, the conductivity increased, pH and the content of polyphenol and caffeine decreased. The total content of catechin, GC, EGC, C, EC, EGCG, ECG and CG decreased, while GCG and amino acids increased. The sensory of the green tea declined, aroma became softer and taste became bitter. In all the treatments, tap water had the greatest influence on the sensory and quality.