不同发酵程度茶叶对茶垢形成的影响

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...

Effect of the Tea with Different Degrees of Fermentation on the Formation of Tea Scum

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.