摘要
为了比较两地仿龙井茶的品质,采用国标法对宜昌太平溪地区和邓村地区仿龙井茶主要呈味物质(咖啡碱、茶多酚、氨基酸)的含量和分次冲泡的浸出律进行对比分析,采用t-检验法判断两地茶叶的品质是否存在显著性差异.实验结果表明:离三峡库区较近的太平溪仿龙井的游离氨基酸含量及前五泡的浸出率之和都显著高于离三峡库区较远的邓村仿龙井,两地仿龙井茶主要呈味物质的浸出率随着冲泡次数的增加而降低,其中太平溪仿龙井浸出率降低的速度较快.
The content and infusing rate of main flavour development components （caffeine, tea polyphenols and amino acid） of the two imtative Longjing teas produced in Taipingxi and Dengcun, are investigated by method of GB in order to compare qualities of these two teas. The t-test is used. The results reveal that the content of amino acid in Taipingxi imitative Longjing tea is observably higher than that in Dengcun imitative Longjing tea. The infusing rate of main flavour development materials of these two teas are depressed with infusion times; and the infusing rate of main flavour development materials of Taipingxi imitative Longjjing tea decreased rapidly.
出处
《三峡大学学报（自然科学版）》
CAS
2009年第5期95-98,共4页
Journal of China Three Gorges University：Natural Sciences
基金
宜昌市2005年科技发展计划项目(A05117-2)
三峡大学基金
关键词
茶
品质
主要呈味物质
宜昌
tea
quality
main flavour development materials
Yichang
