不同季节黄化英红九号红茶品质比较分析  

Comparative Analysis of Black Tea Quality of Yellowish Yinghong 9 Made in Different Seasons

作　　者：李波[1] 黄华林[1] 陈欣[1] 陈海强[1] 马成英[1] 陈维[1] 乔小燕[1] Li Bo;Huang Hualin;Chen Xin;Chen Haiqiang;Ma Chengying;Chen Wei;Qiao Xiaoyan(Tea Research Institute,Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory ofTea Plant Resources Innovation & Utilization,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院茶叶研究所/广东省茶树资源创新利用重点实验室

出　　处：《山东农业科学》2019年第10期60-64,共5页Shandong Agricultural Sciences

基　　金：国家自然科学基金项目(31600560);广东省农村科技领域项目(2017A020208020)

摘　　要：为进一步了解黄化英红九号茶树的品种特性,本研究对不同季节(春、夏、秋三季)生产的黄化英红九号红茶的生化成分进行测定并分析。结果表明:不同萎凋处理的黄化英红九号红茶茶多酚含量以春季最低,为3.81%~8.13%;游离氨基酸和咖啡碱含量季节间较为稳定,分别处于2.5%~3.5%、3.0%~4.0%之间;可溶性糖含量在秋季红茶中最高;简单儿茶素和复杂儿茶素均以春茶保留率最低;茶黄素、茶红素含量以夏茶最高;茶褐素含量以春茶最高。主成分分析表明黄化英红九号春季红茶品质区别于夏秋茶,且夏秋红茶品质接近。The analysis was undertaken on chemical components of the black tea made by Yellowish Yinghong 9 for better understanding its characteristics.The results showed that the tea polyphenol content was the lowest in the black tea made with spring shoots,ranging from 3.81%to 8.13%.The contents of free amino acids and caffeine remained stable between the tea made in different seasons at 2.5%~3.5%and 3.0%~4.0%,respectively.The soluble sugar was the highest in the black tea made with autumn buds.The two kinds of catechins were the lowest in the black tea made in spring.The contents of theaflavins and thearubigins were the highest in the black tea made with summer shoots,but the theabrownin content was the highest in that made with spring shoots.Based on principal component analysis,the quality of the black tea made with spring shoots was unique from that made in summer and autumn,and the others had the similar biochemical characteristics.

关 键 词：黄化英红九号 品质分析 主成分分析 

分 类 号：S571.101[农业科学—茶叶生产加工]