不同发酵程度茶叶对茶垢形成的影响

摘要/Abstract

摘要： 使用自来水冲泡绿茶、黄茶、乌龙茶和红茶等不同发酵程度的茶叶,将其产生的茶垢分别进行定量、傅立叶红外光谱（FTIR）、基质辅助激光解吸电离飞行时间质谱（MALDI-TOF-MS）以及扫描电子显微镜-能谱（SEM-EDS）等理化性质分析。结果表明,红茶产生的茶垢质量显著小于其他茶类,而绿茶、黄茶和乌龙茶的茶垢质量无显著差异;4种茶垢的FTIR极其相似,都含有-OH、-C=O、苯环和-COC-等官能团;茶垢主要成分的相对分子质量相同,均为454.8;SEM-EDS分析发现,茶垢外形表现出皲裂状,且主要由有机元素C、O组成,同时含有Ca、K、Mg、Si等无机元素。对4种茶汤进行生化成分分析发现,茶垢质量与茶多酚含量呈正相关。用自来水冲泡茶多酚,将茶多酚茶垢与绿茶茶垢进行对比分析,结果证实茶垢由有机多酚物质与无机元素结合组成。

关键词: 茶, 发酵, 茶垢, 茶多酚

Abstract: This study used tap water to infuse tea with different degrees of fermentation: green, yellow, oolong and black tea. The mass, FTIR, MALDI-TOF-MS and SEM-EDS of these tea scums were analyzed, respectively. The results show that the amount of black tea scum was significantly less than that of the others, while there was no significant difference in the amount of tea scum among green, yellow and oolong tea. The FTIR of different tea scums were similar, and they all contained functional groups such as -OH, -C=O, benzene ring and -COC-. The relative molecular mass of main components of different scums were same, which were all 454.8. SEM-EDS indicates that tea scum showed an appearance of cracked shape, and it mainly consisted of organic elements C, O and inorganic elements Ca, K, Mg, Si. In addition, the biochemical compositions of 4 kinds of tea infusions were analyzed, and it was found that the amount of tea scum was positively correlated with the total tea polyphenols. This study also infused tea polyphenols powder with tap water, and compared the scum with green tea scum. The results further confirmed that the tea scum was mainly composed of organic tea polyphenols and inorganic elements.

Key words: tea, fermentation, tea scum, tea polyphenols

中图分类号:

S571.1

周少锋, 乾云菲, 赵真, 陈暄, 黎星辉. 不同发酵程度茶叶对茶垢形成的影响[J]. 茶叶科学, 2022, 42(1): 76-86.

ZHOU Shaofeng, QIAN Yunfei, ZHAO Zhen, CHEN Xuan, LI Xinghui. Effect of the Tea with Different Degrees of Fermentation on the Formation of Tea Scum[J]. Journal of Tea Science, 2022, 42(1): 76-86.

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