不同伸育期六安瓜片品质研究  

Study on the Quality of Lu'an Guapian Tea during Different Period of Growth

作　　者：梁丽云[1] 张彧 候正豪 申瑞寒 LIANG Li-yun;ZHANG Yu;HOU Zheng-hao;SHEN Rui-han(College of Horticulture,Henan Agricultural University,Zhengzhou 450002,China;College of Life Science,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学园艺学院,河南郑州450002 [2]河南农业大学生命科学院,河南郑州450002

出　　处：《中国茶叶加工》2018年第3期30-34,共5页China Tea Processing

基　　金：河南农业大学博士启动基金项目(30600420);河南省大学生创新项目(201710466037)

摘　　要：为探究不同伸育期六安瓜片品质之间的差异,文章比较了四个相同茶树品种不同采摘期手工制作六安瓜片茶的品质。结果显示,六安瓜片中含水量、茶多酚、氨基酸、咖啡碱、可溶性糖含量呈现显著差异(p<0.05),在一定生长时期内,随茶树伸育期延长呈现规律性变化。氨基酸、咖啡碱、可溶性糖含量随茶树生长,呈递减趋势;茶多酚的含量随茶树的伸育期的推进,呈波动性变化。感官审评分析与化学检测的结果基本一致。研究为不同伸育期六安瓜片适时采摘的品质鉴定提供一些理论参考。To figure out the quality difference of Lu＇an Guapian Tea during diflerent period of growth, the quality of four Lu＇an Guapian Tea hand-made by local peasant from the same tea variety at diflerent growth stages were evaluated in this article. The resuhs showed that within a certain period of growth, the contents of water, tea polyphenols, amino acids, cafleine and soluble sugar in the four tea samples were significantly diflerent （p 〈0.05 ）. The content of amino acids, cafleine and soluble sugar decreased with the growth of tea plant. These resuhs were basically consistent with previous studies. The content of tea polyphenols fluctuated with the growth of tea plant. The overall analysis of sensory evaluation was basically consistent with the resuhs of chemical detection. This study provided some theoretical reference for the quality identification of Lu＇an Guapian Tea during diflerent period of growth.

关 键 词：六安瓜片 化学成分 感官审评 

分 类 号：TS272.2[农业科学—茶叶生产加工]