杭州地区有机毛峰品质级别与化学成分相关性研究  

Correlation analysis between quality grade and chemical composition in organic Maofeng tea from Hangzhou region

作　　者：邓威威[1] 马林龙[1] 顾辰辰[1] 金阳[1] 

机构地区：[1]安徽农业大学农业部茶树生物学与茶叶加工重点实验室,合肥230036

出　　处：《安徽农业大学学报》2013年第4期559-563,共5页Journal of Anhui Agricultural University

基　　金：安徽省高等学校省级自然科学项目(KJ2012A114);安徽省自然科学基金青年科学基金项目(1208085QC53)共同资助

摘　　要：采用高效液相色谱法对杭州地区有机毛峰茶叶4个等级(特级、一级、二级、三级)的氨基酸、嘌呤碱、儿茶素进行检测,并结合其感官审评分析,对杭州地区有机毛峰茶叶品质与其化学成分的关联性进行研究。结果表明,该毛峰茶叶中氨基酸、嘌呤碱总量随着品质级别的降低而减少;儿茶素指数除了特级比一级略低外,有随茶叶品质级别的降低而降低,儿茶素与氨基酸比值有随茶叶品质级别的降低而增加的规律;基于外形、汤色、香气、滋味、叶底感官审评因子来看,该批次的毛峰茶叶有随着等级呈现出与品质的正相关性。In order to study the correlation between tea quality and chemical composition,the concentrations of amino acids,purine alkaloids,catechins were determined by HPLC in four different grades of organic Maofeng tea from Hangzhou region（Special grade,Grade 1,Grade 2,Grade 3）,together with their sensory evaluation.Results indicated that tea quality grade reduced as the content of amino acids and purine alkaloids decreasing.The amount of catechins decreased with the tea quality grade except that the concentration of catechins in the Special grade was slightly lower than that of Grade 1.Moreover,the ratio of the content of catechins to total amino acids increased with quality grade dropping.Therefore,this Maofeng tea showed a positive correlation between the quality grades and chemical compositions in the view of the sensory evaluation factors as tea appearance,aroma,taste,liquor color and infusion.

关 键 词：有机毛峰 氨基酸 嘌呤碱 儿茶素 审评因子 品质级别 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.51[农业科学—作物学]