不同地区加工茯砖茶品质比较研究  

The research on different regional processing Fu brick tea of quality comparison

作　　者：谭吉慧 赵仁亮[1] 吴丹[1] 姜依何 朱旗[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《茶叶通讯》2016年第2期43-45,共3页Journal of Tea Communication

基　　金：国家基金项目(2016[31571802]);省教育厅重点项目(2014[14A066])

摘　　要：选择不同地区有代表性的茯砖茶生产厂家,通过互换毛茶原料,以探讨茯砖茶品质形成的影响。结果表明:由陕西泾阳加工的茯砖茶(1、2、3号),口感滋味相对最纯正;由湖南益阳加工的茯砖茶(4、5、6号),口感滋味相对纯正。原料来自于陕西泾阳的(1、4、7号)茯砖茶,所含的茶多酚、黄酮和游离氨基酸含量以及水浸出物均最高;原料来自于湖南益阳的(2、5、8号)茯砖茶,所含的茶多酚、黄酮和游离氨基酸含量以及水浸出物均最低。而可溶性糖含量以原料来自于浙江武义的(3、6、9号)茯砖茶最高。表明原料不同和加工工艺不同对茯砖茶产品的品质形成有影响。It selected the representative Fu brick tea suppliers of different areas, through an exchange of tea making materials, in order to explore the effects on Fu brick tea quality. It took the sensory evaluation and physico-chemical analysis. The results showed that： the Fu brick tea quality processed in Shaanxi jingyang was relative pure, also contained more tea polyphenol, lfavonol, free amino acids and water dip out, the Fu brick tea made in Hunan yiyang contained lesser tea polyphenols, lfavonol, free amino acids and water dip out. The Fu brick tea made in Zhejiang Wuyi contained more soluble sugar. Therefore, different raw materials and processing for making Fu brick tea affect product quality.

关 键 词：茯砖茶 加工工艺 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]