安徽农业大学学报2016，Vol.43Issue(3)：345-349,5.DOI:10.13610/j.cnki.1672-352x.20160512.026
水中Ca2+质量浓度对龙井茶冲泡茶汤滋味品质的影响
Effect of water Ca2+ concentration on taste quality of Longjing tea infusion
摘要
Abstract
The effect of water Ca2+ concentration on taste quality of Longjing tea infusion was investigated.The taste quality and the concentration of the taste components of Longjing tea infusion and taste characteristics of main taste substances affected by Ca2+ were analyzed.The results showed that,with an increase of Ca2+ in water,the aroma and taste quality decreased and the intensity of umami,mellow and bitterness significantly also decreased,while the intensity of astringency significantly increased.However,the extraction of catechins,caffeine and amino acids from Longjing tea leaves was slightly affected.The concentrations of the main taste substances slightly decreased when the water Ca2+ reached to 20 mg·L-1 the level at which the change of taste quality cannot be explained.The taste characteristic of the main taste substances was significantly affected.The intensity of astringency of EGCG,caffeine and theanine was significantly enhanced,while the intensity of bitterness of EGCG and caffeine and the intensities of sweetness and umami of theanine decreased.This study indicated that the extraction of taste substances was slightly affected by Ca2+ and the taste quality of tea infusion was affected by changing the taste characteristic of the taste substances.关键词
龙井茶/Ca2+/滋味成分/滋味品质Key words
Longjing tea/Ca2+/taste substances/taste quality分类
轻工纺织引用本文复制引用
杨悦,张英娜,许勇泉,汪芳,陈建新,戴前颖,尹军峰..水中Ca2+质量浓度对龙井茶冲泡茶汤滋味品质的影响[J].安徽农业大学学报,2016,43(3):345-349,5.基金项目
农业创新工程(CAAS-ASTIP-2014-TR1CAAS)和浙江省茶产业创新团队(2011R50024)共同资助. （CAAS-ASTIP-2014-TR1CAAS）
