信阳毛尖茶白毫与品质关系的研究  

Study on quality tea and its relationship hairs of Xinyang Maojian tea

作　　者：陈义[1] 孔维婷[1] 孙慕芳[1] 郭桂义[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

出　　处：《食品科技》2010年第7期124-126,共3页Food Science and Technology

基　　金：河南省科技攻关项目(092102110083);信阳市科技攻关项目(200833)

摘　　要：目的是探讨信阳毛尖茶叶白毫与其品质的关系。利用标准方法对信阳毛尖茶和茶毫中的化学成分进行测定和比较,同时结合感官审评。结果表明白毫中的内含物质种类与茶叶中的基本相同,除粗纤维外均低于茶叶的含量。The purpose of this paper is to explore Xinyang Maojian quality tea and its relationship hairs,using the standard method of Xinyang Maojian tea and tea in the chemical composition of hairs were determined and compared to a combination of sensory review,results show that the material contained in the hair species and is basically the same as in tea,with the exception of crude fiber were lower than the outside of the content of tea leaves.

关 键 词：信阳毛尖茶 茸毛 化学成分 

分 类 号：TS272.51[农业科学—茶叶生产加工]