沱茶生化成分与品质形成的关系  

Relationship between the Chemical Components and the Formation of Tuocha Quality

作　　者：徐仲溪[1] 王坤波[2,3] 周跃斌[1] 高代珍[4] 徐超富 

机构地区：[1]湖南农业大学食品科学技术学院 [2]湖南省天然产物工程技术研究中心 [3]教育部茶学重点实验室,湖南长沙410128 [4]湖南农业大学工程技术学院

出　　处：《湖南农业大学学报（自然科学版）》2005年第1期53-56,共4页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省计委资助项目(湘计科(1997)457 号-16)

摘　　要：采用高效液相色谱和高效薄层色谱系统地分析了云南沱茶的生化成分和脂溶性色素成分,并采用感官审评方法评定了沱茶滋味和色泽各项品质因子,对沱茶生化成分、脂溶性色素成分与沱茶滋味和色泽形成的关系作了初步研究.结果表明,沱茶中水浸出物、茶多酚、咖啡碱、儿茶素等是构成滋味浓度的特征因子,氨基酸,酚/氨值和酯型儿茶素/非酯型儿茶素值与配比是构成滋味醇度与爽度的特征因子.(叶绿素 b+叶绿酸酯 b)/胡萝卜素值和(叶绿素 b+叶绿酸酯 b)/(脱镁叶绿酸酯 a+脱镁叶绿素 a)的大小,能较合理地解释沱茶外形色泽、内质汤色、叶底色泽形成的化学实质.The biochemical components and fat-soluable pigments in Tuocha were determined by high performance liquid chromatoraphy (HPLC) and high performance thin-layer chromatoraphy (HPTLC).The quality factors of Tuocha taste and color were also assessed by organoleptic evaluation.Moreover,the relationship between the biochemical components and fat-soluable pigments and the taste and color quality was probed.Result also showed that water extracted substances, tea polyphenols,caffeine and catechins were made up of the special factors of thickness.phenol/ainmo value and the ratio of (EGCg+ECg+GCg)/EGC+DL-C+EC)were consisted of the special factors of body and freshness.Result also showed that the appearance of color formation of Tuocha could be chemically described with the constinent ratio of (Chlb+Cdb) /Car and(Chlb+Cdb) / (Poa+Pya).

关 键 词：沱茶 滋味 色泽 品质 生化成分 

分 类 号：S571.101[农业科学—茶叶生产加工]