不同时期安吉白茶信阳毛尖茶化学成分与感官品质  

Chemical Compositions and Organoleptic Quality of Xinyang Maojian Tea made by Anjibaicha in Different Periods of Spring

作　　者：袁丁[1] 陈义[1] 郭桂义[1] 张权伟[1] 蒙惠霞[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,河南信阳464000

出　　处：《湖北农业科学》2010年第3期623-625,共3页Hubei Agricultural Sciences

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);河南省科技攻关项目(092102110083);河南省教育厅自然科学研究计划项目(2007210031;2008C210006);信阳市重大科技专项项目(ZKJZX200701)

摘　　要：对春季不同时期安吉白茶制成的信阳毛尖茶的水浸出物、茶多酚、氨基酸、咖啡碱、叶绿素等化学成分与感官品质的关系进行了初步研究。结果表明,安吉白茶信阳毛尖茶的氨基酸含量随时间的推移呈逐渐降低的趋势,茶多酚、叶绿素含量呈逐渐增高的趋势;随时间的推移,安吉白茶信阳毛尖茶的鲜爽度呈逐渐下降的趋势,滋味浓度呈逐渐增加的趋势;由于叶绿素b含量呈逐渐增加的趋势,干茶色泽和汤色也呈逐渐变深的趋势。The Relations of chemical compositions（water extracts,tea polyphenols,amino acid,caffeine,and chlorophyll,etc.） and organoleptic quality of Xinyang Maojian tea made by Anjibaicha in different periods of spring were researched.The results showed that with the postponing of plucking period,the content of amino acid was decreased.however,tea polyphenols and chlorophyll were increased.On the other hand,organoleptic quality of tasty and refreshing was reduced,the density of tea was increased.With the addition of chlorophyll,the color of tea and juices were deep gradually.

关 键 词：信阳毛尖茶 安吉白茶 不同时期 化学成分 感官品质 

分 类 号：TS272.51[农业科学—茶叶生产加工]