武夷名丛“向天梅”夏暑红茶适制性研究  

Adaptability of Processing into Black Tea by Wuyi Mingcong“Xian Tianmei”

作　　者：王飞权[1] 冯花[2] 罗盛财 洪永聪[1] 吴玉琼[1] 钟兰馨[1] 张见明[4] 

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300 [2]武夷学院人文与教师教育学院,福建武夷山354300 [3]武夷山龟岩茶业有限公司,福建武夷山354300 [4]武夷学院国际茶业研究中心,福建武夷山354300

出　　处：《食品研究与开发》2013年第15期51-55,共5页Food Research and Development

基　　金：福建省科技重点项目(2013N0033);福建省区域科技重大项目(2011N3026);福建省教育厅A类科技项目(JA11258);对接南平产业发展科技专项(2011DJ07);武夷学院校青年基金项目(xl201308);福建省大学生创新性实验项目(Sj201210397751)

摘　　要：以武夷名丛"向天梅"夏暑茶鲜叶为原料,参照传统工夫红茶初制工艺,研究了"向天梅"夏暑茶鲜叶红茶的适制性,结合感官审评、生化成分和香气成分的测定和分析得知:武夷名丛"向天梅"夏暑茶鲜叶较适宜加工红茶。制得的夏暑红茶,水浸出物、氨基酸和茶红素含量分别为30.99%、1.31%和5.10%,香气含量占提取物总量的87.76%,其中共鉴定出9类160种化合物,香气甜浓,滋味甜醇,具备较好的红茶品质。With summer fresh tea leaves of Wuyi Mingcong ＂Xian Tianmei＂, traditional processing technology of Gongfu black tea was refered, adaptability of processing into black tea by Wuyi Mingcong ＂Xian Tianmei＂ was studied. Combining sensory evaluation with chemical and aromatic components measurement and analysis. The conclusion was got： the summer fresh tea leaves of Wuyi Mingcong ＂Xian Tianmei＂ was suitable for processing of black tea. The summer black tea was then gained with better quality that the content of water extracts, amino acids and thearubigins were 30.99 %, 1.31% and 5.10 %, the content of aromatic components occupied 87.76 % of the total content of extracts, about 9 classes of 160 different compounds were isolated and identified, the aroma was sweet and thick, the taste was sweet and pure.

关 键 词：武夷名丛 红茶 适制性 香气物质 

分 类 号：TS272.52[农业科学—茶叶生产加工]