图文详情

导读近日，中国农业科学院茶叶研究所茶深加工与多元化利用创新团队在《Foods》发表了一项最新研究，创新性地构建了一种能真实反映原始茶汤香气的萃取方法。研究以纯净水、离子水为冲泡用水，比较了不同茶水比、萃取温度、萃取时间对茶汤香气品质及成分富集量的影响，并最终确定1g:10mL茶水比、30℃下萃取30或45分钟为最优参数范围。该前处理条件能在确保香气保真度的同时实现最大化富集，最优参数组与对照组（1g:10mL茶水比冲泡4分钟）的香气属性评分余弦值超过0.979，相关系数达0.828以上。评价测试结果显示，该方法重现性良好，且能有效突显冲泡用水离子含量对茶叶香气成分的差异化影响。研究成功解决了传统高温长时间萃取导致的感官失真问题，适用于比较不同离子含量的茶汤间的真实香气差异，为水质影响冲泡茶汤香气的研究奠定了重要的技术基础。

英文摘要Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1g:10mL, extraction at 30°C for 30 or 45 minutes was identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity. The cosine value of the aroma attribute scores between optimal parameter set and the control group (tea brewed at 1g:10mL ratio for 4 minutes) exceeded 0.979, and the correlation coefficient surpassed 0.828. Test evaluation results indicate the method had good reproducibility and effectively highlighted the differential impacts of ionic content in brewing water on tea aroma constituents. This approach effectively solved the problem of sensory distortion caused by conventional high-temperature and long-duration extraction, enabling precise analysis of how water quality authentically influences tea infusion aroma characteristics.

代表性图片

图1 不同萃取条件下茶汤香气化合物的有效总峰面积比较（"*"表示显著性水平。"*"代表p < 0.05；"**"代表p < 0.01；"***"代表p < 0.001；"****"代表p < 0.0001）(A) 茶水比（"1:50"表示1g:50mL；"1:20"表示1g:20mL；"1:10"表示1g:10mL）；(B) 萃取温度；(C) 萃取时间。