| 黑茶不同样品氨基酸组分的分析 |
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| 引用本文： | 龚雪,李银花,雷雨,肖力争,黄建安.黑茶不同样品氨基酸组分的分析[J].茶叶通讯,2010,37(4):9-12. |
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| 作者姓名： | 龚雪 李银花 雷雨 肖力争 黄建安 |
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| 作者单位： | 国家植物功能成分利用工程技术研究中心·湖南农业大学茶学教育部重点实验室·长沙·410128 |
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| 基金项目： | 湖南省重大科技专项“茯茶产业化关键技术研究与示范”(2008FJ1005) |
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| 摘 要： | 本文采用HPLC对近100个黑茶样品中包括茶氨酸在内的18种氨基酸含量进行检测与分析,结果表明:黑茶原料越嫩氨基酸含量越高,茶氨酸含量相应也较高;黑茶样品的类别不同与氨基酸含量没有明显相关性;年代越老的样品其氨基酸含量越低;各系列黑茶样品氨基酸组成存在差异,但差异不大。
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| 关 键 词： | 黑茶 氨基酸 HPLC AccQ.Tag法 |
The Comparison of Aimd Acid in different kinds of Dark Tea |
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| GONG Xue,LI Yin-hua,LEI Yu,XIAO Li-zheng,HUANG Jian-an.The Comparison of Aimd Acid in different kinds of Dark Tea[J].Tea Communication,2010,37(4):9-12. |
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| Authors: | GONG Xue LI Yin-hua LEI Yu XIAO Li-zheng HUANG Jian-an |
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| Institution: | GONG Xue,LI Yin-hua,LEI Yu,XIAO Li-zheng,HUANG Jian-an(National Research Center of Engineering & Technology for Utilization of Functiona lingredients from Botanicals,Key Lab of Tea Science Ministry of Education,P.R.China,Changsha 410128,China) |
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| Abstract: | 18 kinds of amid acid of different kinds of dark tea were detected by the Accq-Tag HPLC method.The results show that the dark tea made by more tender raw material has higher content of amino acid and higher content of theanine.There no obvious correlation between the content of amino acid and the type of dark tea.The older dark tea has lower content of amino acid.The component of amino acid in different type of dark tea has no obvious difference. |
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| Keywords: | DarkTea Amid Acid HPLC AccQ Tag method |
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