不同复配比例对γ-氨基丁酸茶品质的影响  

Effect of Different Chrysanthemum Compounding Ratio on Quality ofγ-aminobutyric acid Tea

作　　者：潘科 沈强 冉登培[2] 郑文佳 罗显扬 

机构地区：[1]贵州省茶叶研究所,贵州贵阳550009 [2]西南大学食品科学学院,重庆400715

出　　处：《贵州农业科学》2013年第8期70-72,共3页Guizhou Agricultural Sciences

基　　金：贵州省创新能力平台建设专项"贵州茶叶种质创新;高效栽培及加工研究创新能力建设"[黔科合院所创新能(2010)4008]

摘　　要：为弄清不同复配比例菊花改善γ-氨基丁酸茶不良气味的效果,采用感官审评及化学分析方法,研究了不同复配比例对γ-氨基丁酸茶品质的影响.结果表明：感官审评中,各处理的综合品质差异不大,菊花花瓣对外形匀度略有影响；γ-氨基丁酸含量,处理E最高,为1.89 mg/g；处理A最低,仅1.24 mg/g.茶多酚含量,处理B最低,为18.12％,其余处理变化不大,为20.17％～21.36％.游离氨基酸含量,各处理均较高,为5.31％～5.82％.荼多酚、游离氨基酸、可溶性糖含量均达到绿茶或花茶的质量要求,菊花香气消除了γ-氨基丁酸的不良气味.The effect of different chrysanthemum cpmpounding ratio on quality of γ-aminobutyric acid tea was evaluated by sensory evaluation and chemical analytical methods to study the improvement effect of chrysanthemum on the unpleasant odor in γ-aminobutyric acid tea.The results showed that there was no obvious difference in compprehensive quality among different treatments in the sensory evaluation except for the slight effect of chrysanthemumpetal on evenness of external form of γ-aminobutyric acid tea.The γ-aminobutyric acid content of E treatment and A treatment was 1,89 mg/g （the highest） and 1.24 mg/g （the lowest）.The polyphenol content of B treatment was 18.12% （the lowest） and the polyphenol content of other treatments was 20.17% ～ 21.36% The free amino acid content of different treatments was 5.31%～5.82%.The polyphenol,free amino acid and soluble sugar content of different treatments all meet the quality requirement of green tea or scented tea,which indicates that chrysanthemum aroma can effectively eliminate the unpleasant odor of γ-aminobutyric acid in tea.

关 键 词：Γ-氨基丁酸茶 复配比例 化学成分 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]