摘要
目的:研究不同时期信阳毛尖春茶的化学成分和品质的差异。方法及主要内容:利用重量法对不同时期信阳毛尖春茶的水分、水浸出物进行测定和比较;利用紫外分光光度法对不同时期信阳毛尖春茶的茶多酚、咖啡碱、氨基酸、儿茶素、叶绿素进行测定和比较;利用常规感官审评的方法对不同时期信阳毛尖春茶外形、汤色、香气、滋味、叶底进行审评和比较。结果:不同时期、不同品种、不同嫩度间茶叶的主要化学成分和感官品质存在差异。氨基酸、咖啡碱:前期>后期;福鼎大白>龙井43;嫩度高的>嫩度低的。茶多酚、儿茶素、叶绿素:前期<后期;福鼎大白茶<龙井43;嫩度高的<嫩度低的。结论:时期因子影响着茶叶的整体品质。
Objective： To study the difference on the content of chemical components and quality of different period＇s Spring Xinyangmaojian tea. Method and major content： Use the weight method to determine and compare the water,water extracts of different period＇s spring Xinyangmaojian tea; use the ultraviolet split light luminosity method to determine and compare the caffeine, amino acids, the polyphenols, the catechins and chlorophyll of different period＇s spring Xinyangmaojian tea; use the common organoleptic method to evaluate and compare： appearance, liquor color, aroma, taste, infused leaf of the different period＇s spring Xinyangmaojian tea. Result： During the different period, breed, tender level, the content of chemical components and quality appear the difference： caffeine, amino acids the content of them： the earlier the higher, the tender the higher, Fudingdabaicha is higher than the Longjing 43. the polyphenols, catechins and chlorophyll the content of them： the earlier the lower, the tender the lower, Fudingdabaicha is lower than the Longjing43. Conclusion： period factor affects the overall quality of tea.
出处
《食品科技》
CAS
北大核心
2007年第9期141-144,共4页
Food Science and Technology
基金
2005年度河南省重点科技攻关项目(0523011100)
河南省农业综合开发科技项目(豫农开办[2001]78号)
关键词
绿茶
名茶
信阳毛尖茶
福鼎大白茶
龙井43
化学成分
green tea
famous tea
Xinyangmaojian tea
Fudingdabaicha
Longjing 43
content of chemical components
