不同年份金佛茶叶感官审评与生化成分检测分析  

Sensory Evaluation and Biochemical Composition Detection Analysis of Jinfo Tea in Different Years

作　　者：黄建锋[1] 赫奕煊 赵峰[1] 屈艳勤[1] 陈百文 余奇东 杨江帆[1] HUANG Jian-feng;HE Yi-xuan;ZHAO Feng(College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002)

机构地区：[1]福建农林大学园艺学院,福建福州350002 [2]福建省茶叶质量检测与技术推广中心,福建福州350003

出　　处：《安徽农业科学》2021年第17期186-188,共3页Journal of Anhui Agricultural Sciences

基　　金：福建省“2011协同创新中心”中国乌龙茶产业协同创新中心专项(闽教科〔2015〕75号);福建农林大学茶产业链科技创新与服务体系建设项目(K1520005A06)。

摘　　要：以武夷山市永生茶业有限公司2016、2017、2018和2019年的成品金佛茶叶为研究对象,对其进行感官审评和生化检测分析,旨在验证金佛茶叶每年的品质是否一致,并初步探讨存放时间对金佛茶品质的影响。结果表明:戏球金佛茶各年的品质等级有一定差异,但品质风格趋于一致;存放时间对金佛茶叶品质有一定的影响,主要表现在生化成分差异明显,对比2016、2017、2018和2019年金佛茶叶,茶叶浸出物、茶叶含水量、总黄酮含量随着存放时间的增长都有增加的趋势;2016、2017、2018和2019年金佛茶叶品质等级没有明显的线性关系。Taking the finished Jinfo tea of Wuyishan Yongsheng Tea Co.,Ltd.in 2016,2017,2018 and 2019 as the research object,sensory evaluation and biochemical testing and analysis were conducted to verify whether the quality of Jinfo tea was consistent every year,and to preliminarily explore the influence of storage time on the quality of Jinfo tea.The results showed that the quality level of Xiqiu Jinfo Tea varied to a certain degree,but the quality style tended to be the same.The storage time had a certain influence on the quality of Jinfo tea,which was mainly manifested in the obvious difference in biochemical composition.Comparing the Jinfo tea in 2016,2017,2018 and 2019,the tea extract,tea water content and total flavonoid content all had an increasing trend with the increase of storage time.There was no obvious linear relationship between the quality grades of Jinfo tea in 2016,2017,2018 and 2019.

关 键 词：金佛茶叶 感官审评 生化成分 检测分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]