传统工艺与现代工艺对信阳毛尖品质的影响  

Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

作　　者：刘建军[1,2,3] 李美凤[4] 张静[1,2] 田丽丽[1,2] 王坤波[1,2] 黄建安[1,2] 刘仲华[1,2] 

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]河南农业大学园艺学院,河南郑州450002 [4]西南大学食品学院,重庆北碚400716

出　　处：《茶叶科学》2016年第6期594-602,共9页Journal of Tea Science

基　　金：国家茶叶产业技术体系项目(CAR-23-11B);河南省高等学校重点科研项目(16A210051)

摘　　要：为了解传统与现代工艺对信阳毛尖品质的影响,采用相同级别原料,按照不同工艺制作5组茶样,对其进行感官审评和主要品质化学成分检测。结果表明:同组茶样不同工艺间,感官审评总分差异不显著;茶氨酸、氨基酸总量、水浸出物、可溶性糖、儿茶素总量、多酚类、咖啡碱含量和酚氨比8个指标,工艺间差异不明显;第2组茶样苦涩味指数和品质指数均差异极显著(P<0.01),第4组茶样品质指数差异显著(P<0.05)。总体上来说,现代工艺茶样品质略高于传统工艺茶样品质,但两者之间的差异并不显著。To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index （P〈0.01）. While the fourth group exhibited a significant difference only in quality index （P〈0.05）. In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.

关 键 词：传统工艺 现代工艺 信阳毛尖茶 品质 影响 

分 类 号：TS272.5[农业科学—茶叶生产加工]