钙离子对不同发酵程度茶汤沉淀形成的影响

doi:10.13305/j.cnki.jts.2014.05.006

茶叶科学 ›› 2014, Vol. 34 ›› Issue (5): 458-464.doi: 10.13305/j.cnki.jts.2014.05.006

钙离子对不同发酵程度茶汤沉淀形成的影响

胡雄飞^1,2, 许勇泉², 钟小玉^2,3, 洪志勇^1,2, 杜琪珍^1,*, 袁海波², 尹军峰^2,*

1. 浙江工商大学食品化学研究所,浙江杭州 310012;
2. 中国农业科学院茶叶研究所农业部茶树生物学与资源利用重点实验室浙江省茶叶加工工程重点实验室,浙江杭州 310008;
3. 浙江茗皇天然食品开发有限公司,浙江衢州 324404

收稿日期:2014-01-10 修回日期:2014-03-14 发布日期:2019-09-03
通讯作者: *
作者简介:胡雄飞（1990— ）,男,浙江丽水人,硕士研究生,主要从事茶叶加工与茶叶化学研究。
基金资助:
国家自然科学基金（31070615）、浙江省自然科学基金（R3090394）、浙江省茶叶加工工程重点实验室开放课题（2010K1004）

Effect of Ca²⁺on Sediment Formation in the Tea Infusion under Different Fermentation Degree

HU Xiongfei^1,2, XU Yongquan², ZHONG Xiaoyu^2,3, HONG Zhiyong^1,2, DU Qizhen^1,*, YUAN Haibo², YIN Junfeng^2,*

1. The Institute of Food Chemistry, Zhejiang Gongshang University, Hangzhou 310012, China;
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China;
3. Zhejiang Minghuang Natural Products Development Co. Ltd, Quzhou 324404, China

Received:2014-01-10 Revised:2014-03-14 Published:2019-09-03

摘要/Abstract

摘要： 用含钙离子水冲泡速溶茶粉,研究了不同浓度钙离子对绿茶茶汤沉淀形成的影响,以及钙离子对不同发酵程度茶类茶汤沉淀形成的影响。结果表明,随着钙离子质量浓度（5~40 mg·L^-1）的增加,绿茶茶汤的沉淀量呈逐渐增加趋势,钙离子质量浓度与绿茶沉淀量之间具有显著正相关（r=0.98,P<0.01）,而沉淀中的茶多酚（r=0.95,P<0.01）、总糖（r=0.99,P<0.01）和咖啡碱（r=0.82,P<0.05）含量也与沉淀量呈显著正相关。相同钙离子浓度下,绿茶、铁观音、武夷岩茶、红茶、普洱茶茶汤沉淀形成量差异较大。随着茶叶发酵程度的加重,茶汤沉淀量呈增加的趋势,而钙离子对茶汤沉淀形成的促进作用逐步降低。通过分析发现,钙离子促进沉淀形成的增长率与茶汤中茶多酚所占的比率有显著相关性（r=0.78,P<0.05）,说明钙离子可能是主要通过影响茶多酚的络合作用来促进茶汤沉淀的形成。

关键词: Ca²⁺, 茶汤沉淀, 茶多酚

Abstract: In order to investigate the effect of Ca²⁺ on sediment formation in tea infusion, which was prepared by dissolving different instant tea powders with the water containing different concentrations of Ca²⁺, the amount and chemical components contents of tea sediment were analyzed. The results showed that, the amount of tea sediment increased with the increasing concentration of Ca²⁺(5 to 40 mg·L^-1) in green tea infusion and there was significant positive correlation (r=0.98,P<0.01) between the amount of tea sediment and Ca²⁺ concentration. The contents of polyphenols (r=0.95,P<0.01), total sugars (r=0.99,P<0.01), caffeine (r=0.82,P<0.05) were also found to be highly correlated with the amount of tea sediment. Under the treatment of the same Ca²⁺ concentration, the amount of tea sediment of green tea, Tiguanyin tea, Wuyi tea, black tea and Pu′er tea were significant different. With the deepening of fermentation degree of different teas, the amount of sediment in different tea infusion increased. However, the effect of Ca²⁺ on tea sediment formation decreased. After analysis, there was a significant correlation (r=0.78,P<0.05) between the polyphenols contents in tea infusions and the increasing rates of tea sediments. It indicated that Ca²⁺ could improve tea sediment formation by affecting the behavior of polyphenols.

Key words: Ca²⁺, tea sediment, polyphenols

中图分类号:

胡雄飞, 许勇泉, 钟小玉, 洪志勇, 杜琪珍, 袁海波, 尹军峰. 钙离子对不同发酵程度茶汤沉淀形成的影响[J]. 茶叶科学, 2014, 34(5): 458-464. doi: 10.13305/j.cnki.jts.2014.05.006.

HU Xiongfei, XU Yongquan, ZHONG Xiaoyu, HONG Zhiyong, DU Qizhen, YUAN Haibo, YIN Junfeng. Effect of Ca²⁺on Sediment Formation in the Tea Infusion under Different Fermentation Degree[J]. Journal of Tea Science, 2014, 34(5): 458-464. doi: 10.13305/j.cnki.jts.2014.05.006.

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钙离子对不同发酵程度茶汤沉淀形成的影响

Effect of Ca²⁺on Sediment Formation in the Tea Infusion under Different Fermentation Degree

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钙离子对不同发酵程度茶汤沉淀形成的影响

Effect of Ca2+ on Sediment Formation in the Tea Infusion under Different Fermentation Degree

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Effect of Ca²⁺on Sediment Formation in the Tea Infusion under Different Fermentation Degree