保靖黄金茶1号采摘期主要品质成分变化规律研究  

The Changes of Main Quality Components of Baojing Golden Tea No.1 During Plucking Period

作　　者：刘淑娟[1,2] 李维[1] 钟兴刚[1,2] 刘文武[1] 张帆[1] 谭正初[1] 

机构地区：[1]湖南省茶叶研究所,湖南长沙410125 [2]湖南省茶叶检测中心,湖南长沙410125

出　　处：《茶叶通讯》2015年第4期35-37,共3页Journal of Tea Communication

基　　金：湖南省科技重大专项(2014FJ1006);湖南省科技计划重点项目(2011FJ2013)

摘　　要：以长沙市马坡岭种植的保靖黄金茶1号为实验材料,分析了保靖黄金茶1号采摘期鲜叶主要品质成分含量及其变化规律。结果表明,保靖黄金茶1号游离氨基酸含量高、品质成分丰富,春季所制名优绿茶品质好;且保靖黄金茶1号具有萌发期早、春茶采制时间长的特征,对春茶生产有利。The main quality components of Baojing Golden Tea No.1 and the changing regulations in plucking period were studied. The result show that the free amino acid and other quality components of the sprouts were high in Baojing Golden Tea No.1 and the sprouts plucked in spring was suitable for making famous green tea. And Baojing Golden Tea No. 1 was favorable for spring production with the characters of early germination and longer production time.

关 键 词：保靖黄金茶1号 采摘期 品质成分 

分 类 号：S571.1[农业科学—茶叶生产加工]