九万山古茶树群体种试制绿茶的品质分析  

Research on the Quality of the Green Tea Trial-processed from Mixed Cultivar Old Tea Trees of Mountain Jiuwan

作　　者：胡芸青 郑丹琳 王熙富 葛智文[3] 廖寅平[3] 罗军武[1] 冉立群[1] HU Yun-qing;ZHENG Dan-lin;WANG Xi-fu;GE Zhi-wen;LUO Jun-wu;RAN Li-qun(College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China;Institute of Forestry Science,Liuzhou 545300,China;Agricultural Technology Extension Center,Liuzhou 545002,Chin)

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128 [2]柳州市林业科学研究所,广西柳州545300 [3]柳州市农业技术推广中心,广西柳州545002

出　　处：《茶叶通讯》2018年第2期23-27,共5页Journal of Tea Communication

摘　　要：以福鼎大白茶和桂绿1号两个品种为对照,对柳州九万山古茶树群体种进行绿茶产品试制,比较分析其感官品质和生化成分。研究结果表明:古茶树群体种所制绿茶产品表现出栗香高、滋味醇爽的感官品质特征,具有高水浸出物(46.78%)、高氨基酸(4.59%)、茶多酚含量适中(23.61%)的生化特点,茶氨酸含量占总氨基酸含量的37.72%,EGCG占儿茶素总量的比例(42.53%)显著低于两个对照品种。古茶树群体种所制绿茶产品综合品质优于福鼎大白茶和桂绿1号所制绿茶。Green tea trial-processed from Mixed Cultivar Old Tea Trees Landraces of Mountain Jiuwan is compared with Fudingdabai, Guilv No. 1, sensory quality evaluation and biochemical components, to analyze its quality. The results showed that the green tea products processed by the old trees exhibited high-chestnut aroma and high briskness sensory quality. And the biochemical characteristics of the product with high water extracts （46.78%）, high amino acids （4.59%）, and moderate tea polyphenol content （23.61%）. The content of theanine accounted for 37.72% of the total amino acid content, and the proportion of EGCG in the total amount of catechins （ 42.53% ） was significantly lower than that of the other two control varieties. The comprehensive quality of green tea products made by old trees landraces was superior to that of Fudingdabai and Guilv No. 1.

关 键 词：古茶树 绿茶 感官品质 生化成分 

分 类 号：S571.1[农业科学—茶叶生产加工]