钙离子对绿茶浸提茶汤理化与感官品质的影响

许勇泉; 陈根生; 钟小玉; 汪芳; 杨宇宙; 袁海波; 尹军峰

doi:10.13305/j.cnki.jts.2011.03.010

PDF(361 KB)

茶叶科学 ›› 2011, Vol. 31 ›› Issue (3) : 230-236. DOI: 10.13305/j.cnki.jts.2011.03.010

钙离子对绿茶浸提茶汤理化与感官品质的影响

许勇泉, 陈根生, 钟小玉, 汪芳, 杨宇宙, 袁海波, 尹军峰^*

作者信息 +

Effect of Ca²⁺ on the Chemical Components and Sensory Quality of Extracted Green Tea Infusion

XU Yong-quan, CHEN Gen-sheng, ZHONG Xiao-yu, WANG Fang, YANG Yu-zhou, YUAN Hai-bo, YIN Jun-feng^*

Author information +

文章历史 +

摘要

研究了含不同质量浓度钙离子（0~100mg/L）的水对绿茶浸提茶汤的理化成分及感官品质的影响。研究结果表明,随着钙离子质量浓度的升高,浸提茶汤浊度增加,pH值下降;总固形物和氨基酸含量呈增加趋势,茶多酚和蛋白质含量呈下降趋势,而咖啡碱和黄酮化合物含量差异不显著;儿茶素EGC含量呈增加趋势,C、EGCG、GCG、ECG及CG含量都呈下降趋势,EC含量差异不显著;Al³⁺、Cu²⁺、Na⁺、Zn²⁺含量呈下降趋势,而K⁺、Mg²⁺、Mn²⁺含量呈增加趋势;茶汤感官品质下降,逐渐变浑浊,熟闷味加重,苦涩味增加。钙离子主要通过参与冷后浑形成、诱导儿茶素组分异构化及氧化分解反应等作用影响茶汤品质。

Abstract

The effect of different Ca²⁺ concentration（0~100mg/L）on the chemical components and sensory quality of extracted green tea infusion was investigated. The results showed that, with the increasing of Ca²⁺ concentration, the turbidity of tea infusion increased, pH decreased; the contents of total solids and free amino acids increased, the contents of tea polyphenols and protein decreased, but there was no significant difference in the contents of caffeine and flavones; the contents of EGC increased, the contents of C, EGCG, GCG, ECG and CG decreased, but there was no significant difference in the contents of EC; the contents of Al³⁺, Cu²⁺, Na⁺, Zn²⁺ decreased, and the contents of K⁺, Mg²⁺, Mn²⁺ increased; tea infusion turned turbid, ripe and sulks odour enhanced, and bitter and astringency strengthened. The effect of Ca²⁺ on tea infusion quality maybe arisen by participating in tea cream formation, inducing epimerisation of catechins and appearing decomposition reaction.

导出引用

许勇泉, 陈根生, 钟小玉, 汪芳, 杨宇宙, 袁海波, 尹军峰. 钙离子对绿茶浸提茶汤理化与感官品质的影响[J]. 茶叶科学. 2011, 31(3): 230-236 https://doi.org/10.13305/j.cnki.jts.2011.03.010

XU Yong-quan, CHEN Gen-sheng, ZHONG Xiao-yu, WANG Fang, YANG Yu-zhou, YUAN Hai-bo, YIN Jun-feng. Effect of Ca²⁺ on the Chemical Components and Sensory Quality of Extracted Green Tea Infusion[J]. Journal of Tea Science. 2011, 31(3): 230-236 https://doi.org/10.13305/j.cnki.jts.2011.03.010

中图分类号： TS272.5+1

参考文献

[1] 尹军峰, 许勇泉, 陈建新, 等. 主要金属离子对冷溶性速溶绿茶复水后品质的影响[J]. 食品科学. 2009, 30(7): 99-105.
[2] Zhou D R, Chen Y Q, Ni D J.Effect of water quality on the nutritional components and antioxidant activity of green tea extracts[J]. Food Chemistry, 2009, 113(1): 110-114.
[3] Wang H, Helliwell K.Epimerisation of catechins in green tea infusions[J]. Food Chemistry, 2000, 70(3): 337-344.
[4] Chen C C, You H H, Chen C C.Effects of water quality, pH and metal ions on the color and polyphenol content of oolong tea infusion[J]. Food Sciences, 1997, 24(3): 331-347.
[5] 方元超, 赵晋府. 茶饮料生产技术[M]. 北京: 中国轻工业出版社, 2001: 32-34.
[6] 郭炳莹, 程启坤. 茶汤组分与金属离子的络合性能[J]. 茶叶科学, 1991, 11(2): 139-144.
[7] Spiro M, Jaganyi D.What causes scum on tea?[J]. Nature, 1993, 364(6438): 581.
[8] Spiro M, Jaganyi D.Kinetics and equilibria of tea infusion. Part 10. The composition and structure of tea scum[J]. Food Chemistry, 1994, 49(4): 351-357.
[9] 钟萝. 茶叶品质理化分析[M]. 上海: 上海科学技术出版社, 1989: 245-320.
[10] Yin J F, Xu Y Q, Yuan H B, et al. Cream formation and main chemical components of green tea infusions processed from different parts of new shoots[J]. Food Chemistry, 2009, 114(2): 665-670.
[11] Jobstl E, Fairclough J P A, Davies A P, et al. Creaming in Black Tea[J]. Journal of Agricultural and Food Chemistry, 2005, 53(20): 7997-8002.
[12] 杨贤强, 王岳飞, 陈留记. 茶多酚化学[M]. 上海: 上海科学技术出版社, 2003: 32-52.
[13] 张凯农, 肖纯. 茶多酚对钙镁元素水溶性的影响[J]. 茶叶科学技术, 1995(2): 14-16.
[14] Kim E S, Liang Y R, Jin J, et al. Impact of heating on chemical compositions of green tea liquor[J]. Food Chemistry, 2007, 103(4): 1263-1267.