研究了以纯正、高火香型绿茶为原料的两类茶饮料在高温灭菌前后,分别在37℃和4℃下贮藏7 d后,对茶多酚、氨基酸、蛋白质、总糖等常规化学成分、儿茶素组分、香气组分以及色差、浊度的变化,同时结合色泽、香气、滋味等感官品质进行审评。结果表明,（1）高温式灭菌处理对茶样香气、滋味均有不利影响,易产生熟味或闷味;（2）不同的贮藏方式对香气、滋味的影响差异显著,高火香型茶饮料长时间存放对滋味品质较为不利,宜在短期内饮用;纯正香型茶饮料则可使用低温方式保存,高温易使内质风味显著劣变;（3）低温贮藏在一定程度上可有效缓解茶饮料色泽的劣变,高温则加速汤色黄化。

Two beverages made from raw teas with pure and high-fire flavors respectively were studied for their suitability before and after sterilization with high temperature, and stored at the temperature of 37℃ and 4℃ for 7 d, respectively, by measuring polyphenols, amino acids, protein, total sugar and other chemical components, and catechin components, aroma components as well as color, turbidity, combined with color, aroma, taste and other sensory evaluation. The results showed that (1) Sterilization at high temperature was easy to produce cooked taste or frowzily smell, resulting in adverse effects on aroma and taste. (2) Different storage methods had significant impact on the aroma and taste, tea beverage with high-fire aromatic taste should be consumed in a short period storage; tea beverage with pure flavor could be saved at low-temperature for relatively long time, and the flavor could be deteriorated at high temperature. (3) Cold storage to a certain extent could effectively alleviate the color deterioration of tea beverage, and hot would accelerate etiolation of tea drink.