三种砖茶品质生化成分的研究  

Research of the biochemistry compositions of three kinds of brick tea

作　　者：赖幸菲[1] 柏珍[1] 李智芳[1] 黄亚辉[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642

出　　处：《食品工业科技》2012年第8期374-376,379,共4页Science and Technology of Food Industry

基　　金：广东省重点科技攻关项目(2009B020201013)

摘　　要：通过比较三种砖茶中各种生化成分含量的差异,分析了不同加工工艺对砖茶生化成分以及成茶品质风味的影响。实验结果表明,黑砖茶的水浸出物、茶多酚、咖啡碱、游离氨基酸及三种色素的含量均为最高,茯砖茶次之,青砖茶最低,而可溶性糖的含量是黑砖茶最低,青砖茶最高。三种砖茶生化成分的差异主要是由不同的加工工艺造成的,茯砖茶有独特的"发花"工序,其品质表现为有菌花香,滋味醇和;黑砖茶的原料较嫩,加工过程比较简单,内含成分高,滋味表现为纯厚微涩;青砖茶的原料最为粗老,自然发酵时间长,可溶性糖含量高,其品质表现为香气纯正,滋味甘甜。The main biochemistry compositions of Fuzhuan brick tea, Black brick tea and Green brick tea and the influences with different processed methods were studied.The experiment results showed that the contents of water extract, tea polyphenol, caffeine, free amino acid, theaflavins （ TFs ）, thearubigins （TRs） and theabrownines （TBs） in Black brick tea were the highest, which in Fuzhuan brick tea were the second, and in Green brick tea was the lowest.The content of soluble sugar in Black brick tea was the lowest,while in Green brick tea was the highest.With different processed methods ,the contents of biochemistry compositions of the three brick teas were changed, and different quality characters were showed.Fuzhuan brick tea had a unique process--fungus growing,this endowed it with arohid flavour and mellow taste. Black brick tea was made by tender fresh leaves and had more compositions.Thus it tasted pure, rich and subastringent.Green brick tea was made by the oldest fresh leaves.It incited sweet and had pure aroma, this was due to its rich soluble sugar and the long natural fermentation processes.

关 键 词：茯砖茶 青砖茶 黑砖茶 加工 生化成分 

分 类 号：TS272.54[农业科学—茶叶生产加工]