什么水泡茶更健康?
创作:FU 审核:JIAN 剑 2017年09月25日
  • 用来自杭州的纯净水(PW)、矿物质水(MW)、山泉水(MSW)以及自来水(TW)冲泡绿茶、乌龙和红茶,研究水质对化学组成、感官品质和抗氧化活性的影响。
  • 结果表明,MW和TW冲泡,茶的滋味、儿茶酚含量和抗氧化能力都显著低于PW;儿茶素含量随电导率升高而降低,稳定性随PH升高而变差。
  • PW和MSW更适合冲泡绿茶和乌龙茶,而具有低PH和适宜的离子浓度的MSW最适合冲泡红茶。
  • 降低水质的PH和电导率能改善茶的滋味,增加儿茶素的含量。
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Food Chemistry [IF:5.399]

Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

泡茶用水质对茶化学组成、感官品质和抗氧化活性的影响

10.1016/j.foodchem.2016.11.110

2017-12-01, Article

Abstract & Authors:展开

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The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TW were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high-conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas.

First Authors:
Yong-Quan Xu

Correspondence Authors:
Yong-Quan Xu,Jun-Feng Yin

All Authors:
Yong-Quan Xu,Chun Zou,Ying Gao,Jian-Xin Chen,Fang Wang,Gen-Sheng Chen,Jun-Feng Yin

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