冲泡方式对祁门红茶茶汤品质的影响

Effects of brewing methods on the quality of Keemun black tea soup

中文关键词:  祁门红茶  冲泡方式  抗氧化活性  功能成分  感官评价

英文关键词:Keemun black tea  brewing method  antioxidant activity  bioactive components  sensory evaluation

中文摘要:

      目的 探究冲泡方式对祁门红茶茶汤品质的影响并确定祁门红茶最佳冲泡方式。方法 选取冲泡温度(80、100 ℃)、冲泡时间(5、10、15 min)、冲泡水质(自来水、纯净水)这3个因素, 研究其对祁门红茶茶汤的总黄酮、总酚、氨基酸等主要功能成分、抗氧化活性及感官品质的影响。结果 不同的冲泡方法对祁门红茶抗氧化活性及功能成分影响不同。随冲泡时间延长, 祁门红茶茶汤中的功能成分的浸出率均会增加, 15 min时达到最高, 茶汤的抗氧化活性先增强再减弱, 在10 min时最强; 随冲泡温度升高, 茶汤中的功能成分浸出率增加, 100 ℃时达到最高, 茶汤抗氧化活性在80 ℃时最强; 纯净水对茶汤中功能成分的浸出率和茶汤抗氧化活性影响效果优于自来水; 感官评价结果表明, 使用100 ℃纯净水冲泡10 min茶汤感官品质最佳。结论 使用100 ℃的纯净水冲泡10 min, 祁门红茶能在最大程度上发挥抗氧化作用, 并且感官品质最佳。

英文摘要:

      Objective To explore the effects of brewing methods on the quality of Keemun black tea soup and determine the best brewing method of Keemun black tea. Methods Three factors were selected including the brewing temperature (80, 100 ℃), brewing time (5, 10, 15 min) and brewing water quality (tap water and purified water), and the effects of these factors on the main functional components such as total flavonoids, total phenols and amino acids, antioxidant activity and sensory quality of Keemun black tea soup were studied. Results Different brewing methods had different effects on antioxidant activity and functional components of Keemun black tea. With the extension of brewing time, the leaching rate of functional components in Keemun black tea soup would increase, reached the highest at 15 min, and the antioxidant activity of tea soup first increased and then decreased, reached the strongest at 10 min. With the increase of brewing temperature, the leaching rate of functional components in tea soup increased, reached the highest at 100 ℃, and the antioxidant activity of tea soup was the strongest at 80 ℃. The effects of purified water on the leaching rate of functional components and antioxidant activity of tea soup were better than tap water. And the sensory evaluation results showed that the sensory quality of tea soup brewed with 100 ℃ purified water for 10 min was the best. Conclusion When brewed in pure water at 100 ℃ for 10 minutes, Keemun black tea shows the best antioxidant activity and sensory quality.