云南主产茶区晒青毛茶品质成分研究

目的]摸清云南主产茶区晒青毛茶品质成分分布规律。方法]以勐海县内9大茶区、县外4大茶区不同季节、不同级别、不同地形的共424个茶样为试验材料,采用感官审评和品质成分分析结合研究晒青毛茶品质成分分布。结果]研究表明,勐海县内茶感官品质优于县外茶,坝区茶感官品质为最优。从季节方面看,咖啡碱总量、可溶性糖总量、游离氨基酸含量,明前春、明后春明显高于夏茶和秋茶,EGC、儿茶素单体总量却与其相反;黄酮及黄酮苷总量,夏茶>秋茶>明后春茶>明前春茶。从级别方面看,水浸出物、咖啡碱总量、游离氨基酸总量、茶多酚、EGCG,3级>6级>9级;C、EC恰好相反。从地域方面看,黄酮及黄酮苷总量勐海县内茶明显高于县外茶,9级茶总体上呈现出山区>半山区>坝区>县外。结论]研究可为寻找优质晒青毛茶提供理论依据,从而拼配出口感更佳的产品。

Research on Quality Components in the Material of Pu'er Tea in the Main Producing District of Tea in Yunnan Province

Objective] To grasp the distribution law of the material of Pu’er tea in Yunnan Province.Method] 424 samples of the material of Pu’er in the main producing district of tea in Yunnan province were analyzed to find out the pattern of them,9 producing districts of tea in Menghai county,4 producing districts of tea outside Menghai county from different season,different grade,and different area.The method for the organoleptic examination and quality components analysis were used.Result] The results showed that the material of Pu’er tea in Menghai County was better than those outside Menghai County in terms of organoleptic quality and dam area was the best.Spring tea contains more caffeine,soluble sugar,free amino acid than summer tea and autumn tea.EGC and catechin total content are the opposite of that.The content of flavonoid and flavonoid glycosides in summer tea is highest,autumn tea,tea in spring after Qingming followed,and the content in tea in spring before Qingming is the lowest.Contents of water extract,caffeine,tea polyphenols,free amino acid and EGCG in 3 grade tea are highest,followed by 6 grade tea and 9 grade tea.C and EC are the opposite of that.The content of flavonoid and flavonoid glycosides of tea in Menghai County is higher then those outside Menghai country.Especially to 9 grade tea,the content of flavonoid and flavonoid glycosides of tea shows the pattern： mountain area ＆gt; semi-mountain area＆gt;dam area＆gt; outside Menghai County.Conclusion] The study could provide theoretical basis for finding superior material of Pu’er tea,so as to produce better taste products.