茯砖茶茶汤稳定性研究

为探讨茯砖茶茶汤的稳定性,采用茯砖茶原料制作茶汤,分别在贮藏后0、7、14、21、35、42d对茶汤中的水浸出物、多酚类、咖啡碱、氨基酸、可溶性糖、儿茶素组分含量及茶汤pH值、色泽等进行检测分析。结果表明,贮藏后0～35d,水浸出物、多酚类、咖啡碱、氨基酸、可溶性糖、儿茶素组分含量基本稳定,上下波动幅度不明显,茶汤pH值及色泽也较稳定;贮藏后35～42d,水浸出物、多酚类、咖啡碱、氨基酸、儿茶素组分含量急剧下降,可溶性糖含量较稳定,茶汤pH值减小,酸度增加,且色泽逐渐加深。由此可见,茯砖茶茶汤在贮藏35d后,水浸出物、多酚类、咖啡碱、氨基酸、儿茶素组分含量减少较多,茶汤褐变严重,且产生较多沉淀。

Study on Stability of Fu-brick Tea Infusion

To discuss the stability of Fu-brick tea infusion,the experiment analyzed main chemical components of Fu-brick tea beverage respectively on 0,7,14,21,35,42 days of storage,such as water extract,tea polyphenols,amino acids,caffeine,water-soluble sugar,catechin component,pH and color.The result showed that during 0-35 days of storage the contents of water extract,tea polyphenols,amino acids,caffeine,water-soluble sugar and catechin component were basically stable without apparent fluctuations,which fell sharply during 35-42 days of storage except the stable water-soluble sugar.The pH and colour remained steady during the first 35 days of storage,while tea infusion pH decreased and tea infusion color deepened gradually with more acids during 35-42 days.It demonstrated that after the first 35 days of storage the compositions of Fu-brick tea beverage such as water extract,tea polyphenols,amino acids,caffeine,catechin component reduced obviously,and there appeared more precipitations and a severe browning in tea color.