CAJ | 학술논문

研究了不同叶位、不同品种和不同茶类茶叶中有机酸的含量，以及不同冲泡时间、冲泡温度和pH条件下有机酸的浸出特性。结果表明：有机酸中奎尼酸、苹果酸、柠檬酸和草酸的含量要高于酒石酸和 L-抗坏血酸的含量，有机酸总量随着鲜叶嫩度的下降而减少，其中草酸的含量下降明显，第4叶的含量仅为一芽一叶的49.5℅；不同茶叶品种对有机酸含量有较大影响，福鼎种的含量最低，黄金桂的含量最高；不同茶类间茶叶有机酸含量变化显著，依次为：红茶>乌龙茶>绿茶>普洱茶；另外有机酸的浸出随着冲泡温度的提高和冲泡时间的延长而增加，但随着pH值的提高却呈减少趋势。
연구료불동협위、불동품충화불동다류다협중유궤산적함량，이급불동충포시간、충포온도화pH조건하유궤산적침출특성。결과표명：유궤산중규니산、평과산、저몽산화초산적함량요고우주석산화 L-항배혈산적함량，유궤산총량수착선협눈도적하강이감소，기중초산적함량하강명현，제4협적함량부위일아일협적49.5℅；불동다협품충대유궤산함량유교대영향，복정충적함량최저，황금계적함량최고；불동다류간다협유궤산함량변화현저，의차위：홍다>오룡다>록다>보이다；령외유궤산적침출수착충포온도적제고화충포시간적연장이증가，단수착pH치적제고각정감소추세。
The effects of different leaf position, different tea cultivars, different tea kinds on the content and extracting characteristics of organic acids in tea under different brewing time, brewing temperature and pH were systematic analyzed. The results showed that quinic acid, malic acid, citric acid and oxalic acid content in organic acids were higher than tartaric acid and L-ascorbic acid. With the declining of tea tenderness, the content of total organic acids decreased, including oxalic acid content decreased significantly, the content of the fourth leaf was 49.5%of that in one bud a leaf. The different tea cultivars had great effect on the organic acids content. The lowest organic acids content was Fuding cultivar and the highest was Huangjingui cultivar. The organic acid content in different kinds of tea changes significantly, with descending order of black tea>Oolong tea>green tea>pu-erh tea. With the increasing of brewing temperature and time, the extracting content of organic acids increased. But there was a decreasing tendency in the extracting content of organic acids with the increasing of the pH value.