春季5个等级信阳毛尖茶品质成分分析  

Analysis of Quality Component of Five Grades Xinyang Maojian Tea in Spring

作　　者：孙慕芳[1] 陈义[1] 

机构地区：[1]信阳农林学院茶学系,河南省高校信阳毛尖茶产业工程技术研究中心,信阳市茶叶加工与检测工程技术研究中心,河南信阳464000

出　　处：《食品研究与开发》2014年第14期76-79,共4页Food Research and Development

基　　金：河南省科技厅科技攻关项目(112102110142);河南省教育厅科学技术研究重点项目资助计划(14A210022);河南省教育厅自然科学研究项目(2010C210008);校级青年科学基金项目

摘　　要：对春季5个不同等级信阳毛尖茶茶多酚、氨基酸、咖啡碱、叶绿素、总灰分、水溶性灰分及水浸出物等进行测定。结果表明,随等级降低,茶多酚、叶绿素、水溶性灰分含量逐渐增高,而氨基酸、咖啡碱、总灰分含量逐渐降低。1号茶样与2号茶样茶多酚、水浸出物、咖啡碱变幅最小;3号样与4号样氨基酸和咖啡碱变幅最大,4号茶样与5号茶样茶多酚和氨基酸的变幅次之。3号样与4号样品质差异>4号与5号茶样>2号与3号茶样>1号与2号茶样。信阳毛尖茶原料采摘时期对品质的影响要大于鲜叶原料芽叶组成的影响。Tea polyphenols, amino acids,caffeine, chlorophyll, the total ash, the water-soluble ash as well as water extracts from five grades of Xinyang Maojian tea of Spring are determined.The results showed that the content of tea polyphenols,chlorophyll and water-soluble ash increased gradually among with the reduction of grades, however,amino acids, caffeine, and the total ash decreased on the contrary.No.1 tea sample and 2 tea sample of tea polyphenols, water extract, caffeine was smallest; No. 3 tea sample and No. 4 tea sample of amino acid and caffeine were the highest, 4 tea sample and 5 tea sample of tea polyphenols and amino acid subordinated. To sum up, the difference between No. 3 and No. 4 tea sample was morn than No. 4 and No. 5 tea sample, and those between No. 2 and No. 3 tea samples was morn than No. 1 and No. 2 tea samples. The effect of picking period was morn than the composition of fresh leaves and buds on the quality of Xinyang Maojian tea in spring.

关 键 词：春季 等级 信阳毛尖茶 品质成分 

分 类 号：S571.1[农业科学—茶叶生产加工]