杭州地区有机毛峰品质级别与化学成分相关性研究

采用高效液相色谱法对杭州地区有机毛峰茶叶4个等级（特级、一级、二级、三级）的氨基酸、嘌呤碱、儿茶素进行检测，并结合其感官审评分析，对杭州地区有机毛峰茶叶品质与其化学成分的关联性进行研究。结果表明，该毛峰茶叶中氨基酸、嘌呤碱总量随着品质级别的降低而减少；儿茶素指数除了特级比一级略低外，有随茶叶品质级别的降低而降低，儿茶素与氨基酸比值有随茶叶品质级别的降低而增加的规律；基于外形、汤色、香气、滋味、叶底感官审评因子来看，该批次的毛峰茶叶有随着等级呈现出与品质的正相关性。

Correlation analysis between quality grade and chemical composition in organic Maofeng tea from Hangzhou region

In order to study the correlation between tea quality and chemical composition, the concentrations of amino acids, purine alkaloids, catechins were determined by HPLC in four different grades of organic Maofeng tea from Hangzhou region (Special grade, Grade 1, Grade 2, Grade 3), together with their sensory evaluation. Results indicated that tea quality grade reduced as the content of amino acids and purine alkaloids decreasing. The amount of catechins decreased with the tea quality grade except that the concentration of catechins in the Special grade was slightly lower than that of Grade 1. Moreover, the ratio of the content of catechins to total amino acids increased with quality grade dropping. Therefore, this Maofeng tea showed a positive correlation between the quality grades and chemical compositions in the view of the sensory evaluation factors as tea appearance, aroma, taste, liquor color and infusion.