信阳毛尖茶春季不同时期化学成分与品质的变化  

The Chemical Components and Quality of Xinyangmaojian Tea in Different Periods of Spring

作　　者：郭桂义[1] 胡强[1] 刘黎[1] 罗娜[1] 

机构地区：[1]信阳农业高等专科学校,河南信阳464000

出　　处：《河南农业科学》2007年第12期48-50,共3页Journal of Henan Agricultural Sciences

基　　金：河南省重点科技攻关项目(0523011100)

摘　　要：对龙井43和福鼎大白茶两个品种春季前期、中期、后期的信阳毛尖茶的茶多酚、儿茶素、氨基酸、咖啡碱和叶绿素等化学成分以及感官品质的变化进行了初步研究。结果表明,春季由前期到后期,信阳毛尖茶的茶多酚、儿茶素和叶绿素的含量逐渐增多,而氨基酸和咖啡碱的含量逐渐减少。信阳毛尖茶感官品质,春季前期到后期滋味逐渐变浓,而鲜爽度逐渐降低;后期茶叶色泽较前期绿。The changes of the main chemical compound contents, including tea polyphenols, amino acids, caffeine, chlorophyll, catechins, etc. and sense organ quality in Xinyangmaojian tea made from Longjing 43 and Fudingdabaicha varieties in earlier, middle and later period of spring were studied. The results showed that, from the earlier period to the later period, the polyphe- nols and chlorophyll increased, and amino acids and caffeine reduced gradually, while the sense organ quality such as the taste turned from fresh and refreshing to dense gradually, and the color and luster become greener.

关 键 词：绿茶 信阳毛尖茶 化学成分 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]