茶叶中有机酸及其浸出特性研究

doi:10.13305/j.cnki.jts.2013.05.001

Abstract

Abstract: The effects of different leaf position, different tea cultivars, different tea kinds on the content and extracting characteristics of organic acids in tea under different brewing time, brewing temperature and pH were systematic analyzed. The results showed that quinic acid, malic acid, citric acid and oxalic acid content in organic acids were higher than tartaric acid and L-ascorbic acid. With the declining of tea tenderness, the content of total organic acids decreased, including oxalic acid content decreased significantly, the content of the fourth leaf was 49.5% of that in one bud a leaf. The different tea cultivars had great effect on the organic acids content. The lowest organic acids content was Fuding cultivar and the highest was Huangjingui cultivar. The organic acid content in different kinds of tea changes significantly, with descending order of black tea > Oolong tea > green tea> pu-erh tea. With the increasing of brewing temperature and time, the extracting content of organic acids increased. But there was a decreasing tendency in the extracting content of organic acids with the increasing of the pH value.

Key words: tea leaves, organic acids, extracting characteristics

CLC Number:

TS272
Q946.8

LIU Pan-pan, ZHONG Xiao-yu, XU Yong-quan. Study on Organic Acids Contents in Tea Leaves and its Extracting Characteristics[J]. Journal of Tea Science, 2013, 33(5): 405-410.

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Study on Organic Acids Contents in Tea Leaves and its Extracting Characteristics

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