不同因素对信阳毛尖茶品质的影响  

Effects of Different Factors on The Quality of Xinyang Maojian Tea

作　　者：姜兴旭 陈亚蓝 王荣荣[1,3] 王晓 刘开华 JIANG Xing-xu;CHEN Ya-lan;WANG Rong-rong;WANG Xiao;LIU Kai-hua(Xinyang Agriculture and Forestry College,Xinyang 464000,China;Xinyang Wenxin Tea Co.Ltd.,Xinyang 464000,China;Henan Key Laboratory of Comprehensive Development of Tea Tree Resources,Xinyang 464000,China)

机构地区：[1]信阳农林学院,河南信阳464000 [2]信阳市文新茶叶有限责任公司,河南信阳464000 [3]河南省豫南茶树资源综合开发重点实验室,河南信阳464000

出　　处：《中国食物与营养》2020年第6期28-31,共4页Food and Nutrition in China

基　　金：2018年河南省科技厅科技攻关项目“信阳毛尖贮藏期间品质劣变及保鲜技术研究”(项目编号:182102110131)。

摘　　要：目的:研究不同因素对信阳毛尖茶品质的影响。方法:选取不同采摘等级、不同产区和不同采摘时间的信阳毛尖茶为原料,对生化成分进行检测分析。结果:随着产区海拔的降低,氨基酸含量降低,茶多酚含量增加,茶汤滋味从鲜爽向浓醇发展。随着采摘时间的推延,多酚物质含量增加,游离氨基酸含量降低,茶叶滋味逐渐浓醇。特级茶叶在采摘期间非酯型儿茶素含量显著增加,使其口感在后期仍较好。珍品茶叶含物质含量积累少,持嫩度高,口感好但不耐喝,特级茶叶酚氨比增大,口感浓醇。结论:信阳毛尖茶的品质受很多因素影响,合理的控制因素可以指导实际生产。【Objective】To study the influence of different factors on the quality of Xinyang Maojian tea.【Method】Xinyang Maojian tea with different picking grades,different producing areas and different picking time was selected as raw materials to detect and analyze the biochemical components.【Result】As the altitude of the producing area decreased,the content of amino acids decreased,the content of tea polyphenols increased,and the flavor of tea soup developed from fresh to concentrated alcohol.As the picking time was prolonged,the content of polyphenols increased,the content of free amino acids decreased,and the taste of tea gradually became stronger.It was worth noting that the content of non-ester catechins in the premium tea leaves increased significantly during the picking period,making them taste better in the later stages.Treasure tea had less accumulation of substance content,high tenderness,good taste but not intolerable,and the ratio of phenol to ammonia in special grade tea was increased,and the taste was strong.【Conclusion】Different factors have great influence on the quality of Xinyang Maojian tea,and reasonable control factors can guide the actual production.

关 键 词：信阳毛尖茶 采摘等级 产区 采摘时期 儿茶素 

分 类 号：TS2[轻工技术与工程—食品科学与工程]