信阳毛尖茶汤pH值的初步研究  

Preliminary study on pH of Xinyang maojian tea liquor

作　　者：郭桂义[1] 邵静娜[1,2] 王在群 夏晓娟 陈秀兰 

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]福建农林大学园艺学院,福州350002 [3]光山县净居寺茶场,光山465450

出　　处：《食品科技》2011年第3期92-94,共3页Food Science and Technology

基　　金：河南省教育厅自然科学研究计划项目(2008C210006)

摘　　要：对不同信阳毛尖茶汤的pH进行了测定,结果表明,茶汤的pH值在一定程度上能反映出茶叶质量的高低,不同嫩度的茶叶酸碱度不同。芽茶酸性相对比叶茶弱,即茶叶越嫩,酸性越弱,茶叶越老,酸性越强。并对高档信阳毛尖与低档信阳毛尖茶汤的pH值比较,结果显示,茶汤的pH值随茶叶品质的下降而下降,这是由于嫩度越差,茶叶有机酸含量越多。The pH of Xinyang maojian tea liquor were measured. The results showed that the pH value of tea to some extent reflect the level of tea quality. Description of different pH in different tea tenderness. The bud tea weak acid compared to the leaf tea,tea that is more tender,more weak acid,the older the tea,the stronger the acid. And high and low Xinyang maojian tea infusion of pH value compared to the results show that the pH value of tea with the decline in the quality of tea down,this is because the tenderness worse,the more organic acid content of tea.

关 键 词：绿茶 信阳毛尖茶 茶汤 PH值 

分 类 号：TS272.51[农业科学—茶叶生产加工]