CAJ | 학술논문

以岳西翠兰为研究对象，寻找一个合适的冲泡温度，使茶叶中对人体有益的成分浸出量最大。以生物化学方法测定了不同冲泡温度下茶水中的氨基酸和茶多酚的含量，再综合考虑氨基酸、茶多酚和酚氨比来确定一个最适的冲泡温度。实验结果表明岳西翠兰在用100℃沸水冲泡时，茶多酚的浸出量过大而使茶汤呈苦涩味，随冲泡温度降低，当冲泡温度为50℃时，茶多酚的浸出量趋于最佳。氨基酸浸出量则随着冲泡温度的降低而升高，酚氨比随冲泡温度的降低而降低，而酚氨比值越低，茶汤的口味就越好。初步认为岳西翠兰的最适冲泡温度为50℃。
이악서취란위연구대상，심조일개합괄적충포온도，사다협중대인체유익적성분침출량최대。이생물화학방법측정료불동충포온도하다수중적안기산화다다분적함량，재종합고필안기산、다다분화분안비래학정일개최괄적충포온도。실험결과표명악서취란재용100℃비수충포시，다다분적침출량과대이사다탕정고삽미，수충포온도강저，당충포온도위50℃시，다다분적침출량추우최가。안기산침출량칙수착충포온도적강저이승고，분안비수충포온도적강저이강저，이분안비치월저，다탕적구미취월호。초보인위악서취란적최괄충포온도위50℃。
Yuexi Cuilan is the object of our study, looking for a suitable brewing condition, to make the tea beneficial to hu- man body. By the biological chemical method, we determined the content of amino acids and tea polyphenols at different temperatures. Then we combined amino acids and tea polyphenols to determine an optima/brewing temperature. Experimen- tal results showed that the content of tea polyphenols was excessive resulting in the tea a bitter taste when temperature brew- ing was 100~C boiling water, and with a lower brewing temperature 50~C, the content of polyphenols resulted in a better taste. While the content of amino acid increased along with the brewing temperature decreased. Therefore the ratio of tea polyphenols to amino acids was lower. Generally, the lower ratio means the better taste of tea. According to the experimental results, we can initially think the optimal brewing temperature of Yuexi Cuilan is 50℃.