冲泡模式对祁门红茶主要生化成分及抗氧化能力的影响

Effects of brewing modes on quality components and antioxidant capacity of Keemun black tea

中文关键词:  祁门红茶  冲泡模式  品质成分  抗氧化

英文关键词:Keemun black tea  brewing modes  quality components  antioxidant capacity

中文摘要:

      目的 了解不同冲泡模式对祁门红茶品质及抗氧化能力的影响。方法 测定茶汤中人体必需金属元素含量、生化成分含量、滋味、色度和抗氧化能力, 从审评模式和品饮模式角度, 研究品质和抗氧化差异。 结果 冲泡模式的不同导致红茶品质、抗氧化能力有显著差异。相同冲泡时间下, 品饮模式的总儿茶素、咖啡碱、总氨基酸、人体必需金属元素含量分别是审评模式的1.95、2.17、1.46、1.49倍, 滋味品质较优, 抗氧化能力更强。结论 相同时间下, 相比审评模式冲泡, 单杯短时多次冲泡更有利于茶叶有效成分的溶出, 且前3泡(共2 min)较好, 第2次冲泡40 s内含物质最丰富。

英文摘要:

      Objective To understand the effect of different brewing modes on the quality and antioxidant capacity of Keemun black tea. Methods The content of essential metal elements, biochemical components, taste, chroma and antioxidant capacity of tea soup were determined. The differences in quality and antioxidant capacity were studied from the perspective of evaluation mode and drinking mode. Results The quality and antioxidant capacity of black tea were significantly different due to different brewing modes. Under the same brewing time, the contents of total catechin, caffeine, total amino acid and essential metal elements in drinking mode were 1.95, 2.17, 1.46 and 1.49 times of those in the review mode, respectively. The taste and quality were better, and the antioxidant capacity was stronger. Conclusion Compared with the organoleptic evaluation mode brewing, a single cup of short-time multiple brewing is more conducive to the dissolution of the active ingredients of the tea under the same brewing time. Besides, the first 3 brews (total 2 min) tea infusions are better, and the second brewing 40 s contains the most substances.