振动理条频率对针形名茶品质影响研究  

Study on the Effects of Vibration Shaping Frequency on the Quality of Needle-Shaped Famous Green Tea

作　　者：罗红玉[1,2] 吴全[1,2] 钟应富[1,2] 袁林颖[1,2] 张莹[1,2] 杨娟[1,2] 邬秀宏[1,2] 

机构地区：[1]重庆市农业科学院茶叶研究所,重庆402160 [2]重庆市茶叶工程技术研究中心,重庆402160

出　　处：《西南大学学报（自然科学版）》2015年第8期33-38,共6页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市科委应用开发计划项目(cstc2013yykfB80020)

摘　　要：试验分析了振动频率对针形名茶品质的影响,对其内在相关性展开了研究,试验表明:针形名茶理条振动频率为196次/min,其茶叶外形品质、感官品质最佳,分别得分为86分,89分;其茶多酚质量分数为30.2%,氨基酸为2.1%,叶绿素为1.4mg/g,咖啡碱为4.7%.相关性分析表明:振动频率与干茶色泽、汤色、香气、滋味、叶底、感官品质、叶绿素、氨基酸质量分数成正相关,相关系数分别为0.82,0.81,0.84,0.82,0.80,0.80,0.84,0.58,与茶多酚、咖啡碱负相关系数分别为-0.43,-0.72,与干茶、叶底-a*值存在极显著正相关,分别为0.88,0.93.The effects of vibration shaping frequency on the quality of needle-shaped famous green tea and the correlation between them were researched. The experiment results showed that with a vibration frequency of 196 times/min the treated needle-shaped tea had the best quality of shape and synthetic sensory organ assessment, the score being 86 and 89, respectively. Under this condition, the contents of polyphenols, acids and total chlorophyll were 30.2 %, 2.1% and 1.4 mg/g, fein was 4.7 %. Correlation analysis showed that vibration shaping fre the color of dry tea, tea liquor color, aroma, taste, infused leaf, synt chlorophyll and amino acids, r being 0.82, 0.81, 0. 84, 0.82, 0.80, respectively, and the content of cofquency was correlated positively with hetic sensory organ assessment, total 0.80, 0.84 and 0. 58, respectively, negatively with tea polyphenols and coffein, r being --0.43 and --0.72, respectively, and highly sign cantly with the --a ＊ value of dry tea and infused leaf, r being 0.88 and 0.93, respectively.

关 键 词：理条 振动频率 针形名茶 品质 相关性 

分 类 号：TS272[农业科学—茶叶生产加工]