绿茶茶汤冷后浑特性研究

许勇泉; 尹军峰

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茶叶科学 ›› 2010, Vol. 30 ›› Issue (S1) : 527-532.

绿茶茶汤冷后浑特性研究

许勇泉, 尹军峰

作者信息 +

Study on the Characteristics of Cream Formation in Green Tea Infusion

XU Yong-quan, YIN Jun-feng

Author information +

文章历史 +

摘要

通过比较不同原料绿茶茶汤沉淀量、主要化学成分含量及其参与冷后浑形成比率,研究绿茶冷后浑形成特性。研究结果表明,不同绿茶茶汤之间沉淀量差异极大,茶汤中蛋白质、咖啡碱、茶多酚、黄酮化合物、酯型儿茶素（包括EGCG、GCG、ECG、CG）、Ca²⁺、Na⁺、Ni²⁺相比其他化学成分更容易参与绿茶冷后浑的形成。逐步回归分析表明,咖啡碱与酯型儿茶素是绿茶冷后浑形成的关键化学成分,通过初始茶汤中这两种化学成分含量可以预算茶汤可能形成的沉淀量,Cream(g/L)=-172.071+0.129×C_咖啡碱+0.024×C_{酯型儿茶素}(R²=0.936)。本研究结果将为进一步揭示绿茶冷后浑形成机理提供理论基础。

Abstract

The characteristic of green tea cream formation was studied by comparing the amount of tea cream, the contents and participation ratio of the main chemical components in cold green tea infusion. The results showed that the amount of tea cream from different green tea infusions vary significantly. Protein, caffeine, polyphenols, flavones, ester-catechins (including EGCG, GCG, ECG and CG), Ca²⁺, Na⁺ and Ni²⁺ were found to be prone to participate in green tea cream formation. Stepwise regression analysis shows caffeine and ester-catechins were the principal constitutes of green tea cream, and the amount of tea cream could be forecasted by their contents: Cream (g/L)=-172.071+0.129×C_caffeine+0.024×C_{esters-catechins} (R²=0.936). The results of this study will help to reveal the mechanism of green tea cream formation.

导出引用

许勇泉, 尹军峰. 绿茶茶汤冷后浑特性研究[J]. 茶叶科学. 2010, 30(S1): 527-532

XU Yong-quan, YIN Jun-feng. Study on the Characteristics of Cream Formation in Green Tea Infusion[J]. Journal of Tea Science. 2010, 30(S1): 527-532

中图分类号： TS272.5+1

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