陈香型铁观音感官品质及主要化学成分研究  

Study on Sensory Quality and Main Chemical Components in Tieguanyin Tea with Stale Flavour

作　　者：林锻炼[1] 

机构地区：[1]国家茶叶质量监督检验中心(福建),福建安溪362400

出　　处：《中国茶叶加工》2015年第1期21-23,30,共4页China Tea Processing

摘　　要：为了探讨和研究陈香型铁观音茶叶感官品质和主要生化成分含量,检验和分析了17个不同年份的陈香型铁观音茶样品的感官品质、水分、总灰分、水浸出物、茶氨酸、茶多酚和游离氨基酸总量等参数。结果表明,不同年份的陈香型铁观音的水分和总灰分含量较为稳定一致;水浸出物、茶氨酸、茶多酚及游离氨基酸总量与年份关系较为密切,随着年份的增加呈下降的趋势;不同年份的陈香型铁观音的生化成分含量不同,也会呈现不同的品质特征。In order to study the sensory quality and the main chemical components in Tieguanyin Tea with stale flavor, 17 Tieguanyin Tea samples in different years were analyzed, including the sensory quality, moisture contents, total ash, water extract, theanine, tea polyphenols and total free amino acids, The results showed that moisture content and total ash were relatively stable in different years; the content of water extract, theanine, tea polyphenols and total free amino acid was closely related to the years and declined as the year increases. Meanwh!le, the different contents of chemical components in Tieguanyin Tea with stale flavor showed different quality characteristics.

关 键 词：陈香型 铁观音 品质 化学成分 

分 类 号：TS272.59[农业科学—茶叶生产加工]