食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
3期
59-64
,共6页
金荞麦叶茶%冲泡条件%茶汤%黄酮含量
金蕎麥葉茶%遲泡條件%茶湯%黃酮含量
금교맥협다%충포조건%다탕%황동함량
buckwheat leaf tea%brewing condition%tea soup%flavonoid content
金荞叶茶是由金荞麦（Fagopyrum cymosum complex）健康叶制作的一种特殊的保健茶。本研究对金荞叶茶的冲泡温度、冲泡时间、茶水比、冲泡次数、茶汤温度等冲泡条件对茶汤中黄酮类物质含量的影响进行了研究。结果表明：茶样茶汤中黄酮浸出物随冲泡温度的升高、冲泡时间的延长、茶水比的增大而增加，逐渐达到饱和。茶水比对黄酮浸提量影响最大，其次是冲泡温度，冲泡时间对其影响较小。最佳冲泡条件为茶水比8 g∶150 mL、水温100℃、冲泡时间10 min。同一份金荞叶茶按最佳冲泡条件冲泡，进行冲泡次数试验，结果发现第一泡茶黄酮含量最高为1.63%，第二泡茶黄酮含量为0.95%、第三泡茶黄酮含量为0.65%，直到第十泡茶黄酮含量仍能达到0.103%，说明饮用金荞叶茶时，多次重复冲泡仍有饮用的价值，至少可冲泡3次以上。茶汤温度对茶水黄酮含量有一定影响，茶汤温度的降低可导致茶水黄酮含量的下降。
金蕎葉茶是由金蕎麥（Fagopyrum cymosum complex）健康葉製作的一種特殊的保健茶。本研究對金蕎葉茶的遲泡溫度、遲泡時間、茶水比、遲泡次數、茶湯溫度等遲泡條件對茶湯中黃酮類物質含量的影響進行瞭研究。結果錶明：茶樣茶湯中黃酮浸齣物隨遲泡溫度的升高、遲泡時間的延長、茶水比的增大而增加，逐漸達到飽和。茶水比對黃酮浸提量影響最大，其次是遲泡溫度，遲泡時間對其影響較小。最佳遲泡條件為茶水比8 g∶150 mL、水溫100℃、遲泡時間10 min。同一份金蕎葉茶按最佳遲泡條件遲泡，進行遲泡次數試驗，結果髮現第一泡茶黃酮含量最高為1.63%，第二泡茶黃酮含量為0.95%、第三泡茶黃酮含量為0.65%，直到第十泡茶黃酮含量仍能達到0.103%，說明飲用金蕎葉茶時，多次重複遲泡仍有飲用的價值，至少可遲泡3次以上。茶湯溫度對茶水黃酮含量有一定影響，茶湯溫度的降低可導緻茶水黃酮含量的下降。
금교협다시유금교맥（Fagopyrum cymosum complex）건강협제작적일충특수적보건다。본연구대금교협다적충포온도、충포시간、다수비、충포차수、다탕온도등충포조건대다탕중황동류물질함량적영향진행료연구。결과표명：다양다탕중황동침출물수충포온도적승고、충포시간적연장、다수비적증대이증가，축점체도포화。다수비대황동침제량영향최대，기차시충포온도，충포시간대기영향교소。최가충포조건위다수비8 g∶150 mL、수온100℃、충포시간10 min。동일빈금교협다안최가충포조건충포，진행충포차수시험，결과발현제일포다황동함량최고위1.63%，제이포다황동함량위0.95%、제삼포다황동함량위0.65%，직도제십포다황동함량잉능체도0.103%，설명음용금교협다시，다차중복충포잉유음용적개치，지소가충포3차이상。다탕온도대다수황동함량유일정영향，다탕온도적강저가도치다수황동함량적하강。
Buckwheat leaf tea is a special health care tea made of golden buckwheat (Fagopyrum cymosum complex) healthy leaves. The effects of brewing condition (brewing temperature, brewing time, tea-water ratio, brewing times, tea soup temperature etc) of golden buckwheat functional leaf tea on flavonoid content in tea soup were studied. The results showed that flavonoids content in tea soup increased and closed to saturated solution , with increased of brewing temperature, brewing time, tea-water ratio. Among them, tea-water ratio was the most important, brewing temperature was the second, brewing time the last. The best brewing condition was to brew 8g tea in 150 mL water at 100℃for 10 min. The results of experiment about brewing times as the optimal brewing condition, showed that the flavonoid content in tea soup for the first time was the highest, up to 1.63%, the second 0.95%, the third 0.65%, and the tenth only 0.103%, indicating that brewing times of golden leaf tea at least could be three time or more. There were some effects of tea soup temperature on flavonoid content in tea soup. With decreased of tea soup temperature, the flavonoid contents decreased to a certain extent.
