茶叶茸毛的化学成分测定  

Analysis of Chemical Composition of Tea Hair

作　　者：郭桂义[1] 孙慕芳[1] 陈义[1] 倪宝春 孔维婷[1,2] 

机构地区：[1]信阳农业高等专科学校茶学系,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 [2]西南大学食品科学学院,重庆400716 [3]信阳五云茶叶集团有限公司,河南信阳464000

出　　处：《食品科学》2011年第8期244-247,共4页Food Science

基　　金：河南省科技攻关项目(092102110083);信阳市重大科技专项(ZKJZX200801);信阳市科技攻关项目(200933);河南省教育厅自然科学研究计划项目(2008C2100062010C210007)

摘　　要：为研究茶叶茸毛与茶叶品质的关系,采用标准和常规方法,对茶叶茸毛和同批次茶叶的化学成分进行较系统的测定。结果表明:茶叶茸毛中茶多酚、儿茶素、咖啡碱、水浸出物、叶绿素的含量均极显著低于茶叶(P<0.01);茶叶茸毛中氨基酸含量显著低于茶叶(P<0.05);茶叶茸毛中总灰分含量低于茶叶,但不显著(P>0.05);茶叶茸毛的粗纤维含量极显著高于茶叶(P<0.01)。In order to explore the relationship tea hair and tea quality,the standard and routine analytical methods were used to systematically determine the chemical composition of tea hair and tea.The results showed that tea hair had significantly（P 0.01）lower tea polyphenols,catechins,caffeine,amino acid,and water extractable content than tea,and a significant lower amino acid content was also observed in tea hair（P0.05）.Despite tea hair a having lower total ash content compared to tea,the difference was not statistically significant（P0.05）.However,the content of crude fiber of tea hair was significantly higher than that of tea.These findings revealed that tea hair might be not positively associated with tea quality.

关 键 词：茶叶 茸毛 化学成分 

分 类 号：TS272.2[农业科学—茶叶生产加工]