| 主要金属离子对冷溶性速溶绿茶复水后品质的影响 |
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| 引用本文： | 尹军峰,许勇泉,陈建新,沈丹玉,汪 芳,陈素芹,钱晓军.主要金属离子对冷溶性速溶绿茶复水后品质的影响[J].食品科学,2009,30(7):99-105. |
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| 作者姓名： | 尹军峰 许勇泉 陈建新 沈丹玉 汪 芳 陈素芹 钱晓军 |
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| 作者单位： | 1.国家茶产业工程技术研究中心，农业部茶及饮料植物产品加工与质量控制重点开放实验室，中国农业科学院茶叶研究所 2.深圳深宝华城食品有限公司 |
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| 基金项目： | 公益性行业（农业）科研专项(NYHYZX07-021)；浙江省重大科技专项项目(2008C12038) |
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| 摘 要： | 采用Ca2+、Fe2+、Mg2+、K+、Al3+、Zn2+等6种不同金属离子含量的水冲泡冷溶性速溶绿茶，研究水中金属离子对速溶绿茶感官品质的影响。结果表明，不同离子水质对冷溶性速溶绿茶的溶解性及其感官品质差异显著，其中Ca2+、Fe2+、Al3+、Zn2+等金属离子影响较大。研究还初步提出了冷溶性速溶绿茶冲泡用水质指标。
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| 关 键 词： | 冷溶性速溶绿茶 金属离子 水质 |
| 收稿时间： | 2008-12-31 |
Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea |
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| YIN Jun-feng XU Yong-quan CHEN Jian-xin SHEN Dan-yu WANG Fang CHEN Su-qin QIAN Xiao-jun.Effects of Main Metal Ions on Quality of Cold Soluble Instant Green Tea[J].Food Science,2009,30(7):99-105. |
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| Authors: | YIN Jun-feng XU Yong-quan CHEN Jian-xin SHEN Dan-yu WANG Fang CHEN Su-qin QIAN Xiao-jun |
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| Affiliation: | (1. Engineering Research Center for Tea Processing, Key Laboratory of Machining and Quality Control of Tea and Beverage Plants,
Ministry of Agriculture; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
2. Shenzhen Shenbao Huacheng Foods Co. Ltd., Shenzhen 518020, China) |
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| Abstract: | Effects of metal ions on the sensory quality of instant green tea was investigated by dissolving instant green tea in water with certain concentration of 6 different metal ions, including Ca2+, Fe2+, Mg2+, K+, Al3+ and Zn2+. The results showed that the sensory quality of cold instant green tea is significantly affected by water quality and this effect is even more deep by Ca2+, Fe2+, Al3+ and Zn2+. This preliminary study proposed the quality indexes of water for dissolving cold soluble instant green tea. |
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| Keywords: | cold soluble instant green tea metal ion water quality |
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