不同绿茶原料对茶叶提取物品质的影响  

Impact of different green tea materials on the quality of tea extract

作　　者：施玲[1] 陈惠衡[2] 李适[1] 

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2008年第2期229-231,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技计划重大专项(05NK1004)

摘　　要：通过对云南、广西、湖南等地的绿茶原料与其提取物进行感官评价和儿茶素组成、茶多酚、咖啡碱含量分析,研究了绿茶原料与茶叶提取物之间的关系.感官评价结果表明,绿茶速溶茶以中小叶种绿茶原料的适制性较好,但制率低于大叶种原料26.75%.大叶种原料的茶多酚含量和儿茶素总量分别高出小叶种的40.27%和39.71%,适合生产高含量儿茶素的速溶茶和儿茶素提取物.以云南和广西大叶种绿茶为原料,通过三个不同的拼配方案提制速溶绿茶,可利用茶叶原料的互补性,在保持较稳定和较好品质的前提下将制率提高10.00%.In this paper, tea materials which come from Yunnan, Guangxi, Hunan were analysed. The sensory evaluation of extracts made from those materials was conducted and its components including catechin , teapolyphenols, caffeine were analysed. The paper studied the relationship between tea materials and tea extracts. The sensory evaluation results showed that small leaf material was a good raw material to produce instant green tea. The yield of small leaves was 26.75% less than that of big leaf material. The total content of polyphenol and catechins of large leaf material is 40.27% and 39.71% higher than that in small leaf tea material, so large leaf was suitable material to produce instant tea and catechin extract containing much more catechin. Then , five kinds of large leaf material from Guangxi and Yunnan were commixed by three different options so as to make full use of the complementarity of raw materials and produce stable qualified deep-processing tea products, the production of which was also increased by 10.00%.

关 键 词：速溶茶 儿茶素提取物 绿茶原料 

分 类 号：S571.1[农业科学—茶叶生产加工]