福鼎白茶与景谷白茶内含成分与感官品质研究  

Research on the Components and Sensory Quality of Fuding and Jinggu White Tea

作　　者：段红星[1] 孙围围 

机构地区：[1]云南农业大学龙润普洱茶学院,云南昆明650201

出　　处：《云南农业大学学报（自然科学版）》2016年第6期1091-1096,共6页Journal of Yunnan Agricultural University:Natural Science

基　　金：现代农业产业技术体系建设专项资金资助项目(CARS-23)

摘　　要：为了探明福鼎白茶与景谷白茶的品质差异,本研究选取了福建省福鼎市和云南省景谷县共12个白茶样品,分别进行了感官审评和主要理化分析。感官审评结果显示：两地白茶感官品质有共性,但也存在一定差异。以单芽制成的福鼎白毫银针和景谷大白茶外形特征为例,虽都表现为单芽针状、色泽银白、满披白毫,但由于品种的差异,景谷大白茶芽头较白毫银针肥硕,显毫的特点也不相同。内质汤色由于各成品白茶鲜叶嫩度不一,总体表现出浅黄、杏黄、深黄,滋味特点为鲜醇或浓醇,香气以清香或嫩香为主。理化分析结果显示：样品白茶中,景谷白茶水浸出物含量为40.74%-46.72%,福鼎白茶为33.28%-40.39%,平均含量景谷白茶高出约6.00%,说明景谷白茶水浸出物较福鼎白茶丰富;其他呈味物质如：茶多酚、咖啡因含量也高于福鼎白茶。游离氨基酸总量以福鼎白茶较高,福鼎白茶游离氨基酸总量为2.18%-4.17%;景谷白茶氨基酸含量为1.13%-3.12%,平均含量相差约1.5倍。两地同一嫩度鲜叶制成的白茶内含成分差异显著（P〈0.05）。In order to find out the quality differences between Fuding white tea and Jinggu white tea, 12 white tea samples from Fuding City of Fujian Province and Jinggu County of Yuunan Province were studied with sensory evaluation and determination of main compositions. The results showed that the white tea from Fuding and Jinggu has some common sensory quality features but has some differences. Made of single bud of Fuding Pekoe sliver needle and Jinggu big Pekoe, for example, the shape acts as a needle-shaped, silver color, covering be Pekoe, but because of the varieties＇ differences, the bud of Jinggu white tea Pekoe is bigger and flesher than Fuding Pekoe sliver needle, meanwhile, the Pekoe features are not the same. Be- cause of the fresh leaves of tenderness different, liquor color showing pale yellow, apricot, deep yellow color types, the aroma shows faint scent and tender fragrance. Physical and Chemical analysis results showed that water extracts content of Jinggu white tea was 40. 74% - 46. 72%, that of Fuding white tea was 33.28% -40.39%, average concentration difference was about 6. 00% ; the contents of others substances such as ： polyphenols and caffeine contents were also higher than those of Fuding white tea. But total free a- mino acid content of Fuding white tea was 2. 18% -4. 17% ; the amino acid content of Jinggu white tea was 1.13% -3. 12%. Average was about 1.5 times. Both the white tea made from fresh leaves containing composition is significant.

关 键 词：白茶 成分 感官品质 

分 类 号：TS201.4[轻工技术与工程—食品科学] TS272.51[轻工技术与工程—食品科学与工程]