研究了不同超高压压力水平辅助浸提对鲜茶汁产品得率、主要品质成分及风味品质的影响。研究表明,随着超高压处理压力水平的升高,鲜茶汁的可溶性固形物、茶多酚、氨基酸及主要儿茶素组分等主要品质成分含量都呈上升的趋势,但压力大于100 MPa时处理间没有显著差异;超高压辅助浸提对鲜茶汁的外观颜色及香气等感官品质有一定影响,但当压力处于100~300 MPa时,不同压力之间没有显著差异,只有当压力达到500 MPa时鲜茶汁的感官品质受到显著影响。综合比较,超高压处理（100 MPa、10 min）最适于绿茶鲜茶汁加工处理。通过电镜扫描分析,超高压处理对茶叶叶片细胞结构具有明显的破坏作用,且随着压力水平的升高,破坏强度增大,这可能也是超高压辅助浸提可以显著提高鲜茶汁产品得率的主要原因。

The effect of different ultra high pressure-assisted extraction on the yield, the contents of main chemical components and the sensory quality of fresh green tea infusion was investigated. With increasing of the pressure, the contents of total solids, polyphenols, free amino acids and main catechins components increased, and no significant influence on the colour and aroma quality of fresh green tea infusion observed. There was no significant difference in the contents of main chemical components and the sensory quality when the pressure was between 100 MPa and 300 MPa. However, the sensory quality of the fresh green tea infusion decreased markedly when the pressure reached 500 MPa. After comprehensive comparison, ultra high pressure treatment (100 MPa, 10 min) was the optimum parameter. The cell structure of the tea leaves was damaged after ultra high pressure treated, and the damage degree emphasized with the increasing of the pressure. It may be the reason of why the ultra high pressure-assisted extraction can increase the yield and the content of main chemical components of fresh green tea infusion.