钙离子对绿茶浸提茶汤理化与感官品质的影响

研究了含不同质量浓度钙离子（0~100mg/L）的水对绿茶浸提茶汤的理化成分及感官品质的影响。研究结果表明,随着钙离子质量浓度的升高,浸提茶汤浊度增加,pH值下降;总固形物和氨基酸含量呈增加趋势,茶多酚和蛋白质含量呈下降趋势,而咖啡碱和黄酮化合物含量差异不显著;儿茶素EGC含量呈增加趋势,C、EGCG、GCG、ECG及CG含量都呈下降趋势,EC含量差异不显著;Al³⁺、Cu²⁺、Na⁺、Zn²⁺含量呈下降趋势,而K⁺、Mg²⁺、Mn²⁺含量呈增加趋势;茶汤感官品质下降,逐渐变浑浊,熟闷味加重,苦涩味增加。钙离子主要通过参与冷后浑形成、诱导儿茶素组分异构化及氧化分解反应等作用影响茶汤品质。

Effect of Ca~(2+) on the Chemical Components and Sensory Quality of Extracted Green Tea Infusion

The effect of different Ca2+ concentration(0～100 mg/L)on the chemical components and sensory quality of extracted green tea infusion was investigated.The results showed that,with the increasing of Ca2+ concentration,the turbidity of tea infusion increased,pH decreased;the contents of total solids and free amino acids increased,the contents of tea polyphenols and protein decreased,but there was no significant difference in the contents of caffeine and flavones;the contents of EGC increased,the contents of C,EGCG,GCG,ECG and CG decreased,but there was no significant difference in the contents of EC;the contents of Al3+,Cu2+,Na+,Zn2+ decreased,and the contents of K+,Mg2+,Mn2+ increased;tea infusion turned turbid,ripe and sulks odour enhanced,and bitter and astringency strengthened.The effect of Ca2+ on tea infusion quality maybe arisen by participating in tea cream formation,inducing epimerisation of catechins and appearing decomposition reaction.