信阳毛尖茶品质成分的初步研究  

Preliminary study on composition of xinyang Maojian tea

作　　者：郭桂义[1] 孙慕芳[1] 倪宝春 陈义[1] 

机构地区：[1]信阳农业高等专科学校食品科学系,河南省高校信阳毛尖茶产业工程技术研究中心,信阳464000 [2]信阳五云茶叶集团有限公司,信阳464000

出　　处：《食品科技》2009年第12期141-144,共4页Food Science and Technology

基　　金：国家标准化管理委员会国家标准制修订计划项目(20071297-Q-469);河南省教育厅自然科学研究计划项目(2008C210006);信阳市重大科技专项(ZKJZX200701)

摘　　要：采用标准方法,对中国传统名茶信阳毛尖茶的主要品质成分进行了较系统的分析。结果表明,信阳毛尖茶的茶多酚含量较高,为26.30%～30.67%,儿茶素含量为15.34%～16.31%,氨基酸含量2.55%～2.84%,咖啡碱含量较高为4.21%～4.31%,水浸出物含量42.62%～43.21%;叶绿素含量较低,仅为0.1337%～0.2206%。首次报道了信阳毛尖茶的粗纤维含量和总灰分含量,粗纤维含量为7.37%～7.79%,总灰分含量4.79%～4.93%,含量均较低,表明信阳毛尖茶原料嫩度较好。Adopted standard ways,the main composition of Xinyang Maojian tea were analyzed systemLy. The results showed that the content of tea polyphenol was 26.30%～30.67%,Catechin was 15.34%～16.31%,Acid Amino was 2.55% ～2.84% ,Caffeine was 4.21% ～4.31% ,Water extract was 42.62% ～43.21% ,and chlorophyll was only 0.1337%～0.2206%. Among them,tea polyphenols and Caffeine was higher. In this paper,the content of Crude fiber and total ash was studied frist,and Crude fiber was 7.37%～7.79%,total ash was 4.79%～4.93%,both lowly, and it indicated the tenderness of fresh leaves was better.

关 键 词：绿茶 信阳毛尖茶 化学成分 

分 类 号：TS272.51[农业科学—茶叶生产加工]