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红茶中主要影响睡眠成分的溶出规律研究 预览

Dissolution Rules of Main Quality Components Affecting Sleep in Black Tea
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摘要 【目的】该研究旨在探究不同冲泡条件下红茶中主要影响睡眠成分的溶出规律,为消费者科学饮用红茶和红茶功效研究提供理论参考。【方法】应用高效液相色谱法(HPLC)测定样品中咖啡因、茶氨酸、谷氨酸和γ-氨基丁酸的含量,并依据红茶冲泡习惯,对水温(℃)、冲泡时间(min)和茶水比(g/mL)3个因素设计正交试验,探究其溶出规律。【结果】低水温、短时间冲泡条件下,茶氨酸和谷氨酸的溶出率相当,达到40%,而咖啡因的溶出率仅为12.5%;高水温、长时间冲泡条件下,茶氨酸和谷氨酸的溶出率相近(达到80%),咖啡因的溶出率仍较低(约为40%)。此外,相同的条件下氨基酸的溶出率大于咖啡因,对品质成分溶出率的影响因素排序为:时间>水温>茶水比。【结论】对于需要利用咖啡因提神的消费者,可选则高水温、长时间冲泡;而对于想避开咖啡因、利用氨基酸助眠的消费者,可选择较低水温(80℃以内)、短时间冲泡红茶。 【Objective】The purpose of this study was to investigate the dissolution of the main components influencing sleep in black tea under different brewing conditions,and to provide a theoretical reference for consumers to study the efficacy of drinking black tea scientifically.【Method】The contents of caffeine,theanine,glutamic acid andγ-aminobutyric acid(GABA)in the samples were determined by high-performance liquid chromatography(HPLC).According to the daily brewing habit of tea,the orthogonal experiment on three factors of water temperature(℃),brewing time(min)and tea-water proportion(g/mL)was designed to study the dissolution.【Result】The results showed that the dissolution rate of theanine and glutamic acid was 40%,but that of caffeine was only 12.5%under the condition of low water temperature and short time brewing.The dissolution rate of theanine and glutamic acid was up to 80%under the conditions of high water temperature and long time brewing,and that of caffeine was still low(about 40%).The dissolution rate of amino acid was higher than that of caffeine under the same conditions,and the order of factors which influence the dissolution rate of quality components were time>water temperature>tea-water proportion.【Conclusion】Consumers who need caffeine to refresh themselves could choose high water temperature and long time brewing,and who want to avoid caffeine and use amino acid to sleep could brew in lower water temperature(less than 80℃)and a short time.
作者 张冬英 梁青青 刘帆 伍欣 张肖娟 余泽恩 黄业伟 ZHANG Dong-ying;LIANG Qing-qing;LIU Fan;WU Xin;ZHANG Xiao-juan;YU Ze-en;HUANG Ye-wei(Key Laboratory of Pu-er Tea Science,Ministry of Education,Yunnan Agricultural University,Yunnan Kunming 650201,China;College of Science,Yunnan Agricultural University,Yunnan Kunming 650201,China;College of Food Science and Technology,Yunnan Agriculture University,Yunnan Kunming 650201,China)
出处 《西南农业学报》 CSCD 北大核心 2019年第4期816-822,共7页 Southwest China Journal of Agricultural Sciences
基金 云南省应用基础研究计划青年项目(2016FD026) 云南省科技惠民项目(2017RA011).
关键词 红茶 茶氨酸 谷氨酸 咖啡因 高效液相色谱法(HPLC) Black tea Theanine Glutamic acid Caffeine High-performance liquid chromatography(HPLC)
作者简介 张冬英(1976-),女,博士,副教授,研究方向为茶叶的功能成分及功效研究,E-mail:zhangdongying365@163.com;通讯作者:黄业伟,E-mail:lichuangyewei100@163.com。
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