冲泡模式对祁门红茶主要生化成分及抗氧化能力的影响

目的 为了解不同冲泡模式对祁门红茶(祁门工夫、祁红香螺、祁红毛峰)品质及抗氧化能力的影响。方法 从审评模式和品饮模式角度,通过测定茶汤中人体必需金属元素含量、呈味物质含量、滋味、色度和抗氧化能力,对品质和抗氧化差异进行研究。结果 冲泡模式的不同会导致红茶品质、抗氧化能力有显著差异。单杯短时多次冲泡茶汤中的有效成分含量更高,其中总儿茶素、咖啡碱、总氨基酸、人体必需金属元素含量分别是审评模式的1.95、2.17、1.46、1.49倍,滋味品质较优,抗氧化能力更强。结论 相比审评模式冲泡,单杯短时多次冲泡更有利于茶叶有效成分的溶出,且前3泡(共2 min)较好,第2次冲泡40 s内含物质最丰富。

Effects of brewing modes on quality components and antioxidant capacity of Keemun black tea

Objective To understand the effect of different brewing modes on the quality and antioxidant capacity of Keemun black tea. Methods The content of essential metal elements, biochemical components, taste, chroma and antioxidant capacity of tea soup were determined. The differences in quality and antioxidant capacity were studied from the perspective of evaluation mode and drinking mode. Results The quality and antioxidant capacity of black tea were significantly different due to different brewing modes. Under the same brewing time, the contents of total catechin, caffeine, total amino acid and essential metal elements in drinking mode were 1.95, 2.17, 1.46 and 1.49 times of those in the review mode, respectively. The taste and quality were better, and the antioxidant capacity was stronger. Conclusion Compared with the organoleptic evaluation mode brewing, a single cup of short-time multiple brewing is more conducive to the dissolution of the active ingredients of the tea under the same brewing time. Besides, the first 3 brews (total 2 min) tea infusions are better, and the second brewing 40 s contains the most substances.