| 不同温度处理对冷泡茶主要成分溶出速度的影响 |
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| 引用本文： | 张莉.不同温度处理对冷泡茶主要成分溶出速度的影响[J].六安师专学报,2014(5):83-85. |
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| 作者姓名： | 张莉 |
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| 作者单位： | 皖西学院生物与制药工程学院,安徽六安237012 |
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| 基金项目： | 安徽省高校省级自然科学研究重点项目（KJ2010A324）. |
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| 摘 要： | 采用常温、-18℃、-40℃处理茶鲜叶，参考绿茶的炒制工艺制成茶叶，分别室温水冲泡，测定茶汤中茶多酚，茶氨酸，咖啡因的溶出速度的影响，确定冷泡茶加工工艺。结果表明：-40℃冷冻的茶叶中茶多酚、茶氨酸、咖啡因溶出速度比-18℃冷冻的茶叶快，常温处理溶出最慢。
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| 关 键 词： | 冷泡茶 茶多酚 咖啡因 茶氨酸 |
Effect on Dissolution Rate of Main Components with Different Temperature Treatment in Cold-making |
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| Authors: | ZHANG Li |
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| Institution: | ZHANG Li(Department of Biological and Pharmaceutical, West Anhui University, Lu＇an 237012, China) |
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| Abstract: | Fresh tea leaves were pretreated at -40 ℃ , -18 ℃ ,and under room temperature respectively ,then made into tea referring to green-tea stir-frying-technology ,and brewed with room temperature water .The dissolution rate of tea polyphenol , caffeine and theanine in different tea infusion were mensurated to determine the processing technology of cold-making tea ,and the result showed that ：the dissolution rate of tea polyphenol ,caffeine and theanine in tea frozen at -40 ℃ was faster than -18 ℃ , and the dissolution rate was most slowly under room temperature . |
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| Keywords: | cold-making tea tea polyphenol caffeine theanine |
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