摘要
分析了产于广西梧州地区的7种六堡茶及其毛茶的主要特征性成分,旨在为合理评价六堡茶的品质提供理论参考.结果显示:六堡茶与其毛茶的特征性成分有显著差异.渥堆发酵导致毛茶的总酚含量显著下降、总黄酮略有降低、咖啡因及游离态儿茶素类物质含量降低、总可溶性糖及总游离氨基酸含量上升、茶褐素大量形成.这些成分的改变是六堡茶汤色红、味甘醇、口感圆润的主要原因.清除羟自由基能力的差异显示,六堡茶因含有较多的茶褐素而比毛茶具有更强的抗氧化能力.
In order to provide a scientific reference for evaluation of the Liubao tea quality,main feature composition of seven Liubao tea and its original green tea produced from Guangxi Wuzhou region were analyzed in this paper.The results showed that the characteristic ingredients in Liubao tea were significant different compared with its original green tea.After piled fermentation of green tea,its total phenol content significantly decreased,total flavonoids slight decreased,catechins and caffeine content decreased,total soluble sugar and total free amino acid content increased and theabrownins highly formated.These components changes in Liubao tea made its color red,taste sweet and come up with a better mouth feeling.Hydroxyl radical scavenging experiments showed that Liubao tea exhibited a much stronger antioxidant capacity than its original green tea because of the higher theabrownins content in Liubao tea.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第1期46-50,共5页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
六堡茶
特征成分
茶褐素
抗氧化
liubao tea
characteristic composition
theabrownins
antioxidant capacity
