采摘季节对清香型铁观音生化成分的影响研究

不同采摘季节对铁观音品质影响较大,茶多酚、咖啡碱、氨基酸是决定茶叶滋味、香气、汤色等品质的重要成分.以不同季节的清香型铁观音鲜叶及毛茶为原料,研究其茶多酚、咖啡碱、游离氨基酸含量随采摘季节变化的特点.结果表明,铁观音由鲜叶加工成毛茶,茶多酚减少率及游离氨基酸增加率由高到低次序均是：夏茶、秋茶、春茶;咖啡碱减少率由高到低次序是：春茶、秋茶、夏茶.不同采摘季节铁观音鲜叶及毛茶的茶多酚、咖啡碱、游离氨基酸含量由高到低次序均是：夏茶、秋茶、春茶.

Effect of Different Plucking Season on Biochemical Components of Fresh Scent-flavor Tieguanyin Oolong Tea

There are much effect on quality of Tieguanyin oolong tea with different plucking season.Tea polyphenols,caffeine,amino acids determine the taste,aroma and soup of tea.With fresh leaves and semi-made tea of fresh scent-flavor Tieguanyin oolong tea in different plucking season as experimental materials,the changing rule of the content of tea polyphenols,caffeine,free amino acids were studied.The results showed that fresh leaves is processed into semi-made tea during the process of fresh scent-flavor Tieguanyin oolong tea,the descending order of reduction rate of polyphenols and increase rate of free amino acids are summer tea,autumn tea,spring tea; The descending order of reduction rate of caffeine is spring tea,autumn tea,summer tea.The descending order of the content of caffeine,tea polyphenols,free amino acids in fresh leaves and semi-made tea of Tieguanyin oolong tea in different plucking season is summer tea,autumn tea,spring tea.