【摘要】 不同贮期的红碎茶可溶成分溶出状况有较大变化。水浸出物的溶出动态可代表这些成分溶出的综合动态,动态平衡点为3g,250ml,90℃,10min,与泡茶时间呈显著正相关,但试验范围内的平衡不受它因子干扰。多酚类浸出达平衡态为3g,250ml,90℃,5min,溶出与温度呈显著正相关,但水量及泡茶时间仅对平衡有微弱影响。咖啡碱溶出在3g,250ml,80℃,7min条件下达到平衡状态,其溶出与泡茶水量呈显著正相关,泡茶水温及时间对平衡有一定程度的影响。茶黄素的浸出在3g,150ml,100℃,10min时达平衡态,溶出与温度呈显著正相关,与泡茶时间有一定关系,但在试验条件下不受任何它因子影响。茶红素溶出与泡茶时间及水量呈显著负相关,3g,100ml,90℃,3min时即达动态平衡,受贮期影响显著,受泡茶温度一定程度的影响。更多还原

【Abstract】 The dissolution state of solubles from Black Tes varies with its storage. Dissolution kinetic of the water soluble matters could represent the overall kinetic of all the solubles. The kinetic equilibrium is 3g 250ml 90℃ 10min and is highly and positive correlation with infusion time,but not interfered by other factors under the experiment. The dissolution of poly phenols reaches its equilibrium at 3g 250ml 90℃ 5min and shows a high positive correlation with infusion temperature. Infusion water volume and time have a slight effect on its equilibrium. At 3g 250ml 80℃ 7min,the dissolution of caffeine reaches its equilibrium and shows a high positive correlation with infusion water volume. The infusion time and temperature have some effect on it. Dissolution of TF(theaflavins) reaches its equilibrium at 3g 150ml 100℃ 10min and has a high positive correlation with infusion temperatrue and is also correlation with the infusion time, its equilibrium is uninfluenced by other factors under experiement. The dissolution of TR (thearubigins) shows high and negative correlation with infusion time and water volume,its e-quilibrium is 3g 100ml 90℃ 3min and is influenced by storage significantly. The infusion temperature has some effect on it.更多还原